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.
Review This Recipe
You must be signed in to review this recipe.
or Register to Review
Newest Ratings and Reviews
Read all 10 reviews
By vinnyref
on January 03, 2012
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
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.
By Pooter00
on December 25, 2011
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
don't skimp. I mean Cmon your cooking mussels. Mussels are fragile and some will die before you cook them So buy a little extra to compensate. I wouldn't buy them more than 24 hours in advance. I kept mine in a picnic cooler with plenty of ice for refrigeration (do not let them be in direct contact with the ice as this did lead to some die off Be sure to visually inspect (discard any that have opened and physically verify (clanking them together and discarding those that sound hollow that the mussels are not dead. The ones you want to rinse off and use should sound like stones hitting eachother /solid. I used a 10.00 bottle of Sauvignon Blanc (highly recommended. Do not stray away from the basics of this recipe as it was "Dead On Balls Accurate" . I served with lemon slices (again, highly recommended. and sprinkled crushed red pepper for a little bit of a zing. HIGHLY RECOMMENDED.IF YOU LIKE MUSSELS,YOULL LOVE THIS RECIPE. BUENA SUERTE !
By Cooks43
NoVA
on August 09, 2011
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
Good hearty meal, but next time I will use more garlic and spices.
Read all 10 reviews