How To Cook Mussels Marinara Recipes

MUSSELS MARINARA DI AMORE

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.

MUSSELS MARINARA

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.

SICILIAN MUSSELS MARINARA

Steps:

• Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs; drain.
• Meanwhile, heat the olive oil in a large skillet over medium heat. Add the garlic and red pepper flakes; cook, stirring, until the garlic is slightly softened, about 1 minute. Drain the tomatoes, reserving 1/2 cup juice; crush the tomatoes with your hands and set aside. Add the tomato juice and bay leaves to the skillet. Cook, stirring, until slightly thickened, about 2 minutes.
• Add the clam juice and 1/4 teaspoon salt and cook until the liquid evaporates slightly, about 2 minutes. Add the crushed tomatoes and bring to a boil over medium heat. Reduce the heat to medium low and simmer until the sauce thickens slightly, about 12 minutes.
• Increase the heat to high. Remove the bay leaves and add the mussels to the sauce. Cover and cook until the mussels open, about 5 minutes. (Discard any unopened mussels.) Add the spaghetti and parsley; toss to coat. Season with salt and drizzle with more olive oil.

MARINARA-STYLE MUSSELS

Steps:

• Put the oil in a large, deep skillet over medium heat. When it's hot, add the garlic and cook for 1 minute. Add the paprika and cook for just a few seconds, then add the flour and some salt and pepper and stir until smooth. Slowly pour in 2 cups water, stirring constantly to form a smooth sauce. Adjust the heat so the mixture bubbles gently; cook until the sauce is thick, about 8 minutes. Stir in 2 tablespoons of the parsley.
• Add the mussels and cover the skillet. Cook until all (or nearly all) the mussels are open, about 5 minutes. (Discard any mussels that do not open.) Garnish with the remaining 2 tablespoons parsley and serve immediately.

MUSSELS MARINARA

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.

SIMPLY PERFECT MUSSELS MARINARA

Steps:

• Preparation:
• Scrape aqnd scrub mussels clean - Toss any that are not closed.
• Mince onion and garlic
• Cooking:
• In a tall pot sauté the onion and garlic in olive oil until they are translucent (don't burn the garlic).
• Add the wine and bring to a boil.
• Add the mussels, cover pot and cook until the mussels are fully opened (toss unopened mussels).
• In a separate pot bring the marinara sauce to a boil, then pour it over the mussels.
• Turn heat off and serve over linguine or your favorite pasta.
• Serve with garlic bread, a salad and some more of that great white wine. Heaven!.
• Servings size depends on the appetites of those you are serving.