Mussels Marinara

Instructions

1. Clean the mussels
   Rinse the mussels under cold water. Remove the beards (the fibrous threads) by pulling them toward the hinge of the mussel. Discard any mussels that are open and don't close when tapped, or that have cracked shells.
2. Prepare the base sauce
   Heat olive oil in a large, deep skillet or Dutch oven over medium heat. Add the diced onion and cook until softened, about 3-4 minutes. Add the minced garlic and red pepper flakes, and sauté for another minute until fragrant.
3. Build the marinara sauce
   Pour in the white wine and let it simmer for 2 minutes to reduce slightly. Add the crushed tomatoes, tomato paste, and dried oregano. Stir well and bring to a simmer. Reduce heat to medium-low and cook for about 10 minutes, stirring occasionally, until the sauce thickens slightly.
4. Cook the mussels
   Increase heat to medium-high. Add the cleaned mussels to the sauce and cover the pot with a tight-fitting lid. Cook for 5-7 minutes, shaking the pot occasionally, until all the mussels have opened. Discard any mussels that remain closed after cooking.
5. Finish the dish
   Once the mussels have opened, gently stir in the torn basil leaves, chopped parsley, and lemon juice. Season with salt and pepper to taste. Be careful not to over-salt as the mussels will naturally add some saltiness to the dish.
6. Serve immediately
   Transfer the mussels and sauce to a large serving bowl or divide among individual bowls. Garnish with additional fresh basil leaves and serve hot with crusty bread for soaking up the flavorful sauce.