Hey everyone, it’s Anne from Beyond the Bayou Blog. Today, I want to share my favorite Mussels Marinara Recipe with you. This dish holds a special place in my heart, reminding me of warm summer evenings spent with family and friends.
What I love about this recipe is how simple yet impressive it is. The rich tomato sauce, paired with tender mussels, creates a meal that’s both comforting and a bit fancy. Don’t worry if you’ve never cooked mussels before – they’re easier to prepare than you might think.
So, grab a loaf of crusty bread and a bottle of white wine, and let’s dive into this delicious seafood dish together. Trust me, it’s a crowd-pleaser that’ll have everyone asking for seconds.
Why You’ll Love This Recipe
- Quick and Easy (One Pan): These sautéed mussels in red sauce come together in about 30 minutes. The technique is simple to master, making it a go-to for appetizers and dinners.
- Versatile: While zuppa di mussels in marinara is a favorite, the same cooking method can be adapted to various flavor profiles. Try French mussels meuniere with shallots and cream, Thai-inspired mussels with coconut milk, ginger, and lemongrass, or Provençal-style mussels with saffron and fennel. Master this technique, and you can create a variety of delicious dishes.
- Inexpensive and Restaurant-Worthy: Despite being easy to prepare, this dish is impressive and flavorful. Mussels are relatively inexpensive compared to other seafood, making this recipe a treat that won’t break the bank.
Mussels Marinara Recipe
These marinated mussels are the only meal you need to try if you're craving Italian seafood. Perfectly cooked through through, they are boiled in a hot tomato broth flavored with garlic, basil, and white wine. For a filling, savory dinner, top with warm Italian bread or spaghetti and fresh herb garnish.
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Calories: 220kcal
Servings: 4 Servings
Equipment
- Large Pot
- Large Skillet
- Chef's Knife
- Wooden Spoon
- Measuring Cups
- Colander
- Tongs
Ingredients
- 2 – 3 pounds mussels
- 2 tablespoons olive oil
- 1/2 sweet onion chopped
- 4 garlic cloves minced
- 1 28- ounce can petite diced tomatoes
- 1/2 cup white wine
- 1/2 teaspoon crushed red pepper flakes
- 4 garlic cloves minced
- 1/4 cup chopped fresh parsley
Instructions
- Heat a large stockpot or Dutch oven over medium heat and add the olive oil.
- Sauté the chopped onion, minced garlic, crushed red pepper flakes, and dried basil until fragrant.
- Add the petite diced tomatoes and white wine to the pot, bringing the mixture to a simmer.
- Drop in the cleaned mussels.
- Cover the pot and steam the mussels for 5-7 minutes, or until they have fully opened.
- Discard any mussels that remain unopened.
- Garnish with fresh parsley before serving.
Nutrition
Calories: 220kcal | Carbohydrates: 8.8g | Protein: 14.6g | Fat: 11.7g | Saturated Fat: 1.8g | Polyunsaturated Fat: 1.7g | Monounsaturated Fat: 7.2g | Fiber: 0.8g | Sugar: 2g | Vitamin A: 493IU | Vitamin C: 19.3mg | Calcium: 62.7mg | Iron: 5.6mg
Tips You Must Try!
- Thorough Cleaning: Give those mussels a good scrub, even if they’re cultivated. Look for beards (the fibrous strands) and remove them with a paper towel or a clean kitchen towel. A little prep goes a long way in ensuring your dish is top-notch.
- Perfect Timing: Mussels don’t need much time to cook. They usually open up within 5-6 minutes over moderate heat. Any that stay closed are likely dead and should be discarded. It’s a small detail that ensures the best flavor and safety.
- Serve Immediately: Mussels are best enjoyed fresh. Reheating seafood, especially in the microwave, can compromise the texture and taste. If you must reheat, do it gently in a saucepan over low heat to preserve their delicate flavor.
What To Serve With Mussels Marinara?
James
Saturday 27th of July 2024
The recipe looks straightforward and easy to follow. Just a heads-up: mussels need to be cleaned thoroughly before cooking to ensure they're grit-free.
Jacqueline
Saturday 27th of July 2024
I just tried this Mussels Marinara recipe, and it was fantastic! The sauce had the perfect balance of flavors, and the mussels were tender. Thanks for sharing such a great recipe!