Recipe: Mussels Marinara
Summary: Great Summer Seafood Meal to be eaten with lots of bread
- 2 lbs mussels
- 5 cloves garlic minced
- 1/2 cup white wine
- 2 cups marinara sauce
- 1 tbsp dried oregano
- 2 tsp dried basil
- 1 tsp dried thyme
- 1/4 tsp crushed red pepper
- 1/2 a bunch of chopped parsley
- Scrub mussels and remove beards and barnacles. To remove beard, while holding the mussel with one hand, tug on the beard with the other. Move the beard along the opening up and down until it gives. To remove barnacles or other attachments, scrap with the back of a clam or butter knife.Only use closed mussels, if they are open give them a slight tap and see if they close. If the shells are broken discard. I like to gently push the closed shell in opposite directions to see if they pop open to reveal pure mud. One mudder will ruin your entire dish so check carefully.
If you can find cultured mussels, just give a good rinse.
Heat large pan and add oil then garlic. Cook until golden and add mussels. Add White wine and cover Add dried herbs and half the parsley. Stir well. Add marinara sauce and mix well. Cover, stirring occasionally.
Heat up some bread and get the plates ready. Should be cooked in about five minutes.
Serve with plenty of bread to soak up the sauce. Can be served over linguine as an entree.
Cooking time (duration): 20
Diet type: Vegetarian
Number of servings (yield): 2
Meal type: hors d’oerves
Culinary tradition: Italian
3 thoughts on “Mussels Marinara”
In most marine mussels the shell is longer than it is wide, being wedge-shaped or asymmetrical. The external colour of the shell is often dark blue, blackish, or brown, while the interior is silvery and somewhat nacreous.”*^,
I used to think to make mussels marinara all you had to do was open a jar of marinara sauce and pour over the mussels . Well after trying this recipe I will never think that again.