Ingredients:

  • 2 tablespoons olive oil
  • 3 cloves garlic, minced
  • 1 medium onion, finely chopped
  • 1 can (14 ounces) crushed tomatoes
  • 1 teaspoon dried oregano
  • 1/2 teaspoon red pepper flakes (optional)
  • Salt to taste
  • Pepper to taste
  • 1 tablespoon fresh basil, chopped (optional)
  • 1 pound large shrimp, peeled and deveined
  • 1 pound mussels, cleaned and debearded
  • 1 tablespoon fresh lemon juice
  • Fresh parsley, chopped for garnish

Instructions:

  1. In a large skillet, warm the olive oil over medium heat.
  2. Add the chopped onion, cooking until translucent. Stir in minced garlic and sauté until fragrant, about 1 minute.
  3. Pour in the crushed tomatoes, and add oregano, red pepper flakes (if using), salt, and pepper. Simmer for 5-7 minutes.
  4. Add the shrimp to the sauce and cook until they turn pink, about 3-4 minutes.
  5. Stir in the cleaned mussels, cover, and cook until they open, approximately 5-7 minutes. Discard any mussels that do not open.
  6. Add lemon juice and stir in fresh basil.
  7. Garnish with fresh parsley and serve hot.