Mussels In Marinara Sauce Recipe


Mussels Marinara image

Recipe From

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


  • 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 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.

Recipe From

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
Calories303.8 calories
Carbohydrate52.8 g
Cholesterol8.9 mg
Fat5.4 g
Fiber5.3 g
Protein13 g
SaturatedFat0.8 g
Sodium187.8 mg
Sugar2.4 g


  • 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.

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