MUSSELS MARINARA DI AMORE
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
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
MARINARA-STYLE MUSSELS
Provided by Mark Bittman
Categories dinner, easy, quick, main course
Time 30m
Yield 6 servings
Number Of Ingredients 8
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.
Nutrition Facts : @context http, Calories 290, UnsaturatedFat 10 grams, Carbohydrate 12 grams, Fat 14 grams, Fiber 1 gram, Protein 28 grams, SaturatedFat 2 grams, Sodium 651 milligrams, Sugar 0 grams
SICILIAN MUSSELS MARINARA
Provided by Food Network Kitchen
Time 35m
Yield 4 servings
Number Of Ingredients 10
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.
Nutrition Facts : Calories 499 calorie, Fat 14 grams, SaturatedFat 2 grams, Cholesterol 29 milligrams, Sodium 966 milligrams, Carbohydrate 67 grams, Fiber 5 grams, Protein 22 grams
MUSSELS MARINARA
Provided by Robert Irvine : Food Network
Categories appetizer
Time 30m
Yield 8 servings
Number Of Ingredients 11
Steps:
- Heat oil in a large stockpot. Gently saute onions and garlic until golden brown, being careful not to burn them. Add mussels to pot along with beer, marinara sauce, salt, pepper, and pasta seasoning, and top off with fresh chopped tomatoes and fresh basil. Cover pot and simmer until mussels open. Remove mussels to serving platter, discarding any that do not open. Spoon sauce around mussels and put extra sauce in a serving bowl to be used for dipping crusty bread or serving over a side of pasta.
MUSSELS MARINARA
This is a great meal - not too heavy, has just a little spice, & a wonderful broth you can't stop sopping up with fresh crusty Italian bread! If you like a little more heat - increase the amount of red pepper. I normally use a teaspoon - but cut it back for the recipe.
Provided by Jim Frigyes
Categories Seafood
Time 35m
Number Of Ingredients 14
Steps:
- 1. In a stockpot, simmer the wine with the garlic, basil, red pepper flakes, & parsley, then add the marjoram & oregano. Stir once to blend all the ingredients.
- 2. Add the mussels to the pot along with the onion & tomatoes. Cover & let simmer until the mussels open, about 8 minutes. Discard any that do not open.
- 3. Season the broth with the salt & pepper, then add the cornstarch & whisk until slightly thickened. Plate the warm pasta & serve the mussels & sauce on top.
MUSSELS MARINARA
Provided by Robert Irvine : Food Network
Categories main-dish
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 11
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
Provided by Robert Irvine : Food Network
Categories appetizer
Time 50m
Yield 4 to 6 servings
Number Of Ingredients 11
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 ALLA MARINARA
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
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
SIMPLY PERFECT MUSSELS MARINARA
A simple recipe that will impress the seafood lovers in your family. So simple to make at home that you will never have to go out and order this dish again. So get out your red checkered table cloth, some wine glasses and enjoy.
Provided by Paintpuddles
Categories < 60 Mins
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 6
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.
Nutrition Facts : Calories 559.4, Fat 24.6, SaturatedFat 3.6, Cholesterol 63.7, Sodium 1856.9, Carbohydrate 40.6, Fiber 1.3, Sugar 23.5, Protein 32.3
MUSSELS AND SHRIMP MARINARA
This is a slight variation on a seafood marinara from the Williams-Sonoma recipe vault. Friends rave over this dish which is not only hearty and healthy, but FULL of flavor. Perfect for serving to a crowd!
Provided by Coco can cook
Categories One Dish Meal
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Clean and debeard mussels under cold running water. Discard any mussels that do not close tightly when gently touched. Move clean mussles to refrigerator to keep cool.
- Heat 2 Tbs of Olive Oil in a small to medium skillet or saute pan. Add half of the chopped garlic and the red pepper flakes. Saute for 1 minute.
- Add tomatoes and salt to saute pan. Set to simmer approximately 15 minutes or until sauce thickens. Be sure to stir frequently.
- Stir in basil. Cover and reduce heat to lowest setting to keep warm.
- Start to boil Spaghetti in separate large pot.
- Meanwhile, heat remaining 2 Tbs olive oil and garlic in a large, deep saute pan on medium-high heat.
- Add 1/4 cup chopped parsley. Saute for 1 minute.
- Add white wine and simmer until hot.
- Add mussels to pan and cover. Let cook for 2 minutes or until all mussels are open.
- Stir in Shrimp and cook for another 2 minutes until shrimp are pink and cooked.
- Remove from heat and discard any unopened mussels.
- Drain Spaghetti and return to warm pot. Pour in tomato sauce and toss gently. Add in Seafood and all juices and toss lightly once again.
- Serve immediately while hot. Garnish with parsley if desired.
- Enjoy!
Nutrition Facts : Calories 758, Fat 19, SaturatedFat 2.9, Cholesterol 118.2, Sodium 642.4, Carbohydrate 98.4, Fiber 5.4, Sugar 6.2, Protein 41.1
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