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 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 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 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
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.
COZZE ALLE MARINARA (MUSSELS MARINARA)
I first had Mussels in Brussells ca 1969, and have been enjoying this dish ever since!
Provided by jPaul Gaskill
Categories Seafood
Time 1h15m
Number Of Ingredients 12
Steps:
- 1. Preparation: In a large saucepan or pasta pot, heat the oil over medium heat. Add the garlic and tomatoes. With a wooden spoon, break up the tomatoes and stir. Bring the mixture to a boil, reduce the heat and simmer until the tomatoes lose their rawness, about 10 minutes.
- 2. Add the wine and season with saffron, salt and pepper. Add the red pepper and cayenne pepper, to taste depending on desired heat (if using). Increase the heat to medium-high and simmer until thickened, about 10 minutes. Add the mussels, cover and cook until they open, 3 to 5 minutes.
- 3. Garnish with fresh chopped parsley and serve over pasta or with a side of Bruschetta for dipping in the sauce.
- 4. Recipe adapted from The Institute of Culinary Education, Techniques of Italian Cooking -Kristen Hess, Author of theartfulgourmet.com
MUSSELS MARINARA
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
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.
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