Marinara mussels Recipe Gluten-free, dairy-free (casein-free) and hypotoxic

ORGANIC INGREDIENTS

• 908 g (2 lb) mussels
• 4 green onions, chopped
• 2 garlic cloves, crushed or chopped
• 30 ml (2 tbsp) olive oil
• 125 ml (1/2 cup) white wine
• 240 g (1 cup) diced tomatoes, smashed with a pestle
• 30 ml (2 tbsp) fresh basil, chopped
• 2,5 ml (1/2 tsp) salt
• Pepper, to taste

PREPARATION

1. Clean the mussels by running them under water. Remove algae from the shell.
2. Discard the broken ones. Gently knock the open ones on the counter. If they close, they are alive; these are the ones you keep. Discard the rest.
3. In a medium saucepan, brown the green onions and garlic in the oil over medium-low heat for about 3 minutes.
4. Add the wine, tomatoes, basil, salt and pepper.
5. Bring to a boil, add the mussels, cover and cook over low heat, 5 to 7 minutes, until the mussels are open.