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Mussels Marinara Recipe

Mussels Marinara

Copyright 2006, Robert Irvine, All Rights Reserved

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Average Rating:

Total Reviews: 13

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  • 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.

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  • 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.

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  • 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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  • on December 25, 2011

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    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 !

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  • on August 09, 2011

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    Good hearty meal, but next time I will use more garlic and spices.

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  • on June 19, 2010

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    I used 2 lbs of mussels with the same amount of listed spices (except I used one can of whole tomatoes, added fresh cilantro, onion salt, and parmesan to the mix. Very good indeed! With North American recipes you sort of have to double up on the spices.

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  • on February 16, 2010

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    My first time making mussels at home and everyone loved it! It was so simple to make but tasted so complex. Will def make it again.

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  • on November 13, 2009

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    Simple and so delicious. I made this for my husband and he was so happy!!!! I love the wine with tomatoes!! Makes a great combination!!!

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  • on October 08, 2009

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    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. This was be far the best mussels we have eaten, and will eat again. The sauce was so light with just enough hint of wine and the fresh herbs topped it off. Needs lots of good crusty bread, A winner for sure

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  • on May 16, 2009

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    I added some crushed red pepper and extra garlic, as I like it spicy, but it came out so good! I also added spinach and mushrooms. It was very filling.

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