Ingredients
2 pounds mussels, scrubbed well and beards removed
2 garlic cloves, minced
1/2 cup chopped fresh flat-leaf parsley
1/2 teaspoon dried oregano
1/4 teaspoon crushed red-pepper flakes
1/4 teaspoon freshly ground pepper
1 can (14 ounces) diced tomatoes, including juice
1 tablespoon extra-virgin olive oil
1/4 cup dry white wine
Preparation
Preheat oven to 400 degrees. Cut a sheet of parchment paper to measure 15 by 24 inches. Fold in half horizontally, and crease. Make a 1-inch fold on one open side; fold over again. Press firmly to seal. Repeat on opposite side to form a large pocket.
Stir together all ingredients in a large bowl. Place parchment pocket in a roasting pan. Holding pocket up, pour in mussel mixture. Seal top by making a 1-inch fold. Fold over again; press firmly to seal. Lay pocket flat in pan.
Bake mussels 20 minutes; all mussels should be open (discard any that remain closed). Serve immediately, opening packet at the table.
