Mussels Alla Marinara Recipes

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MUSSELS MARINARA DI AMORE



Mussels Marinara di Amore image

Mussels and linguine in a spicy tomato broth are very flavorful. To provide the correct ambiance, serve by candlelight with a crusty French bread and a bottle of wine.

Provided by donnamaria

Categories     World Cuisine Recipes     European     Italian

Time 20m

Yield 4

Number Of Ingredients 10

1 tablespoon olive oil
1 clove garlic, minced
1 (14.5 ounce) can crushed tomatoes
½ teaspoon dried oregano
½ teaspoon dried basil
1 pinch crushed red pepper flakes
¼ cup white wine
1 pound mussels, cleaned and debearded
8 ounces linguini pasta
1 lemon - cut into wedges, for garnish

Steps:

  • In a large skillet over medium heat, warm oil and saute garlic until transparent.
  • Add tomatoes, oregano, basil and red pepper flakes to skillet; reduce heat to low to simmer for 5 minutes.
  • Meanwhile, bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain and reserve.
  • Add wine and mussels to skillet; cover and increase heat to high for 3 to 5 minutes or until mussel shells are open.
  • Pour over hot pasta, sprinkle with parsley and squeeze lemon wedge over all. Garnish with remaining lemon and serve.

Nutrition Facts : Calories 303.8 calories, Carbohydrate 52.8 g, Cholesterol 8.9 mg, Fat 5.4 g, Fiber 5.3 g, Protein 13 g, SaturatedFat 0.8 g, Sodium 187.8 mg, Sugar 2.4 g

MUSSELS MARINARA



Mussels Marinara image

Make and share this Mussels Marinara recipe from Food.com.

Provided by HollyLQuinn

Categories     Mussels

Time 15m

Yield 4 serving(s)

Number Of Ingredients 8

1 (2 lb) bag live mussels (I've found that frozen mussels work great too, though a bit more expensive)
1 (14 1/2 ounce) can diced tomatoes, undrained
1/4 cup olive oil
1/2-3/4 cup red wine (inexpensive jug wine is fine)
1 -3 garlic clove, grated or chopped
salt and pepper, to taste
hot cooked linguine
1 loaf crusty bread

Steps:

  • If using live mussels, dump into colander and rinse well.
  • Any mussel that does not close (at least a little) when sprayed with water is no good and should be discarded.
  • Remove any"beards" remaining.
  • Put mussels into a heavy skillet and add tomatoes, oil, wine, garlic, and seasoning.
  • Bring to a boil over medium heat, stirring occasionally.
  • Mussels are done when the shells open up (discard any that remain shut).
  • If using frozen mussels, cook until completely heated through.
  • Serve over linguine with crusty bread to sop up the juice.
  • Accompany with remaining wine and a salad.

PATTI'S MUSSELS A LA MARINIERE



Patti's Mussels a la Mariniere image

This dish is reminiscent of dining in an outdoor cafe in the south of France. Serve with crusty bread, and a nice chilled glass of white wine. This exact recipe can also be used for clams.

Provided by Patti

Categories     World Cuisine Recipes     European     French

Time 25m

Yield 6

Number Of Ingredients 9

50 fresh mussels, scrubbed and debearded
2 tablespoons extra virgin olive oil
5 cloves garlic, minced
1 cup white wine
2 tablespoons margarine or butter
3 green onions, chopped
1 bunch fresh parsley, chopped
3 roma (plum) tomatoes, chopped
salt and pepper to taste

Steps:

  • Place mussels in a large bowl with cold water to cover. Let them soak for about 20 minutes to remove any dirt or sand.
  • Heat olive oil in a large stockpot over medium-low heat. Add garlic, and saute for one minute, but do not brown. Add the chopped green onion and tomatoes, and cook until almost tender. Pour in the white wine, and stir in the parsley and butter. Bring to a boil, and allow to boil until the liquid has reduced by half, about 15 minutes. Season with salt and pepper to taste.
  • Add the mussels to the pot, cover and allow to cook until the shells are opened, about 10 minutes. Transfer the mussels and sauce to a large serving bowl, discarding any unopened shells. Bon appetit!

Nutrition Facts : Calories 161 calories, Carbohydrate 5.7 g, Cholesterol 17.9 mg, Fat 8.7 g, Fiber 0.9 g, Protein 7.7 g, SaturatedFat 1.3 g, Sodium 150.6 mg, Sugar 2.2 g

MUSSELS ALLA MARINARA



Mussels Alla Marinara image

I love mussels, have eaten them in several restaurants in different states and countries. I would like to share this particular recipe because after many attempts, this is one I believe to be closer to those I preferred.

Provided by mozarth622

Categories     Low Cholesterol

Time 29m

Yield 4 serving(s)

Number Of Ingredients 11

2 lbs of larger mussels, if possible
2 tablespoons butter
1 medium onion, chopped
2 garlic cloves, crushed and chopped
1 large carrot, very finely diced
1 cup dry white wine
1 bay leaf
1/4 teaspoon thyme
1 (14 ounce) can diced tomatoes with juice
1 tablespoon tomato paste
1 tablespoon of chopped parsley (Italian)

Steps:

  • Melt butter in a frying pan, add the veggies and cook at medium for about 5 minutes. Don't let them take too much color.
  • Add wine, bay leaf, thyme, salt, pepper, diced tomatoes, and tomatoes paste; bring to a boil and let cook another 5 minutes.
  • (All this could be prepared ahead of time and brought back to a boil at meal time).
  • Clean the mussels.
  • Those you find open knock it against another.
  • If it does not close by itself discard it--it's dead.
  • Same with those that didn't open after cooking.
  • Now add the mussels to the boiling sauce; cover and cook 4 minutes.
  • Serve 12 mussels per person.
  • Pour sauce over it. Sprinkle parsley. (Serve with good French or Italian bread). Better if you warm your plates ahead of time in oven 180°F.
  • Don't forget an empty dish at the center of table for the discarded shells.

Nutrition Facts : Calories 345.9, Fat 11.1, SaturatedFat 4.7, Cholesterol 78.9, Sodium 955.2, Carbohydrate 22, Fiber 2.5, Sugar 6.8, Protein 28.7

MUSSELS MARINARA



Mussels Marinara image

Provided by Robert Irvine : Food Network

Categories     appetizer

Time 50m

Yield 4 to 6 servings

Number Of Ingredients 11

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

Steps:

  • 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.

MUSSELS MARINARA



Mussels Marinara image

Provided by Robert Irvine : Food Network

Categories     main-dish

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 11

3 tablespoons light oil or olive oil
1 small white onion, finely chopped
4 large cloves garlic, finely chopped
1 cup white wine
2 or 3 cans chopped plum tomatoes (32 to 48 ounces total)
1 tablespoon fresh chopped oregano leaves
1 tablespoon fresh chopped parsley leaves
Salt and pepper
4 pounds fresh mussels, de-bearded, scrubbed and rinsed
Pasta, as an accompaniment or bruschetta for dipping
1 tablespoon fresh chopped basil leaves

Steps:

  • 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 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.

MUSSELS MARINARA WITH PENNE



Mussels Marinara With Penne image

Provided by Molly O'Neill

Categories     dinner, pastas, main course

Time 15m

Yield Four servings

Number Of Ingredients 3

Mussels marinara (see recipe)
1 pound penne
Salt and freshly ground pepper to taste

Steps:

  • Bring a large pot of lightly salted water to a boil. Add the penne and cook until al dente, about 10 minutes. Drain and toss with the mussels marinara. Season with salt and pepper to taste. Divide among 4 plates and serve immediately.

MUSSELS MARINARA



Mussels Marinara image

Provided by Molly O'Neill

Categories     dinner, main course

Time 30m

Yield Four servings

Number Of Ingredients 10

Ingredients for steamed mussels (see recipe)
32 mussels
2 teaspoons olive oil
1 medium onion, peeled and chopped
2 large shallots, peeled and minced
1 jalapeno pepper, stemmed, seeded and minced
6 large tomatoes, chopped
2 teaspoons chopped fresh rosemary
2 teaspoons salt, plus more to taste
Freshly ground pepper to taste

Steps:

  • Steam the mussels (see recipe). Set aside the mussels and broth. Heat the olive oil in a medium-size skillet. Add the onion, shallots and jalapeno. Saute until soft, about 5 minutes. Add the tomatoes, 1/4 cup of the reserved mussel broth and the rosemary.
  • Cook, stirring often, until tomatoes are soft and sauce is thick, about 15 minutes. Stir in the salt and pepper. Add the mussels and cook for about 1 minute. Divide among 4 plates and serve immediately.

Nutrition Facts : @context http, Calories 210, UnsaturatedFat 4 grams, Carbohydrate 24 grams, Fat 6 grams, Fiber 5 grams, Protein 18 grams, SaturatedFat 1 gram, Sodium 992 milligrams, Sugar 11 grams

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