Photo: Mussels Marinara Recipe
Ingredients
- 3 tablespoons light oil or olive oil
- 1 small white onion, finely chopped
- 4 large cloves garlic, finely chopped
- 1 cup white wine
- 2 to 3 cans chopped plum tomatoes (32 to 48 ounces total)
- 1 tablespoon fresh chopped oregano leaves
- 1 tablespoon fresh chopped parsley leaves
- 4 pounds fresh mussels, debearded, scrubbed and rinsed
- Salt and pepper
- 1 tablespoon fresh chopped basil leaves
- Pasta, as an accompaniment or bruschetta for dipping
Directions
Heat the oil in a large saute pan over medium heat. Add the onion and garlic and saute until cooked. Add the wine and reduce it by half, then add the plum tomatoes, oregano and parsley. Add the mussels to the pan and allow to cook for about 10 minutes until all the mussels are open. Transfer mussels to a platter. (Discard any mussels that do not open.)
You can mound some pasta in the center of the plate surrounded by the mussels or have some bruschetta handy for dipping into the sauce.
Adjust the seasoning for the sauce with salt and pepper, as necessary. Coat the mussels with the sauce and sprinkle with fresh chopped basil just before serving.
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By doxi_4_5401675
Greensburg, PA
on April 07, 2013
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These don't make you moan or groan. They don't even make you go hmmmmm. These are ok. Not worth any effort. I suggest to try another recipe. It looks like all the reviewers are adding this and that to the recipe and then rating it. Not a true rating of the recipe, in my opinion.
By douglas_e
on April 02, 2012
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Home run! I substituted some dried oregano for fresh (for me, fresh oregano can really overpower a dish.
The recipe isn't clear on this, but I wouldn't put the mussels in immediately after adding the canned tomatoes. Canned tomatoes in a marinara need about 20 minutes total cooking time to develop flavor. So I added the mussels about 10 minutes after adding the tomatoes. The mussels were open after about 6 minutes. It was perfect.
A loaf of crusty Italian bread for dipping in the marinara is a perfect match.
By vinnyref
on January 03, 2012
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Excellent recipe. Easy to make and quite delicious. I added some red pepper flakes to liven up the sauce and cooked it longer than 10 minutes to make sure all the mussels opened up. My parents couldn't get enough and used bread to soak up anyting left. A keeper for sure.
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