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
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.
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 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
MUSSELS IN A SPICY TOMATO SAUCE - MUSSELS MARINARA RECIPE
Provided by Albert Bevia @ Spain on a Fork
Time 30m
Number Of Ingredients 11
Steps:
- To make the spicy tomato sauce finely mince 2 cloves of garlic, finely mince 1 small dried cayenne pepper and finely dice 1/2 of an onion, then heat a frying pan with a medium heat and add 2 tablespoons of extra virgin Spanish olive oil, once the oil get´s hot add the minced garlic and minced cayenne pepper, mix with the oil and immediately add the diced onions, cook for about 3 minutes, then add 1 1/2 cups of tomato puree, season with sea salt, freshly cracked black pepper, a pinch of white sugar and 1 bay leaf, mix everything together, after about 5 minutes add a 1/4 cup of white wine, mix it all together and lower the fire to a LOW heat
- Grab about 1 pound of fresh mussels, clean them thoroughly, start by taking out the beard and then rinsing them in fresh cold water and scrubing them well until completely cleaned
- Turn the heat on the tomato sauce back to a MEDIUM heat and add the mussels to the pan, cover with a lid and cook for about 5 minutes
- Remove the lid and transfer everything to a plate (discard any mussels that did not open), garnish the dish with fresh parsley
- Enjoy!
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.
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Reviews 6Category AppetizerCuisine ItalianTotal Time 25 mins
- Place the mussels in a large pan or pot over high heat with plenty of pepper but no water. Cook until the mussels open, about 5 minutes. Discard any that remain closed.
- Drain the mussels, reserving the cooking liquid left in the pan that exuded from the mollusks during cooking. Place the mussels in a deep serving dish. Strain the cooking liquid through a strainer lined with cheesecloth into a small bowl. Stir in the parsley, pour the mixture over the mussels, and serve.
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5/5 (6)Calories 2442 per servingCategory Main Course, Main Dish, Pasta
- Wash your mussels under cold water in a colander. Make sure you rinse them well and check if any mussel has a beard or string. Pull that out.
- If you notice any mussel has an open shell, discard it right away before cooking as it’s not safe to eat.
- Make the marinara sauce. You’ll need a large pot here as this will be your sauce and mussels pot. Use a 5 quart at least.
- Sauté the onions and celery in olive oil. Add in the seasoning and make sure you cook the onions well before proceeding.
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Reviews 2Category Main DishCuisine ItalianTotal Time 25 mins
- Bring a large pot of salted water to a boil. Boil the pasta until it is al dente (start tasting a few minutes before the package recommends: you want it to be tender but still a little firm on the inside). Then drain.
- After the marinara sauce has simmered for 15 minutes, add the mussels and cook covered over medium heat for 6 to 8 minutes until they open. Stirring several times.
MUSSELS MARINARA - AMYCASEYCOOKS
From amycaseycooks.com
5/5 (2)Total Time 20 minsCategory Appetizer or EntreeCalories 319 per serving
- In a large stock pot over medium heat, add the olive oil. When the oil just begins to shimmer add the onion, garlic, and red pepper flakes. Saute for 4 to 5 minutes.
- Add the wine to the pot and continue cooking over medium high heat for an additional 2 to 3 minutes. The wine will be reduced by about half.
- Add the mussels and stir to combine with the tomatoes. Cover the pot and cook until the mussels have just opened. The cooking time should be about 6 to 8 minutes.
MUSSELS MARINARA RECIPE {QUICK + EASY} - PLATINGS + PAIRINGS
From platingsandpairings.com
3.4/5 (5)Total Time 20 minsCategory AppetizerCalories 183 per serving
- In a large pot over medium heat, heat olive oil and sauté garlic (and red pepper flakes if using) for 1-2 minutes, being careful not to brown the garlic.
- Stir in marinara sauce and bring to a simmer. Stir in mussels, cover and cook until mussels open, 3 to 5 minutes; discard any mussels that do not open.
MUSSELS MARINARA OR FRA DIAVOLO - TASTE LOVE AND NOURISH
From tasteloveandnourish.com
5/5 (2)Servings 4
- In a large pot over medium heat, heat the olive oil and sauté the garlic for about 2 minutes, being careful not to brown it. Add the wine and bring the heat up to high. Bring the wine to a boil and simmer for another two minutes. Reduce the heat to medium low and add the tomatoes (I crush the whole tomatoes out of the can by hand, removing any hard stem end and discarding those. Then, pour the remaining sauce from the can into the pot as well). Add the salt and the peppers.
- Once the sauce is at a light simmer, add the mussels, give them a stir, raise the heat to medium and cover the pot. Cook for about 6 to 8 minutes, or until all of the mussels have opened, then stir in the parsley.
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From thedailymeal.com
4.9/5 (7)Calories 235 per servingServings 4
- Put the mussels in a large pot and add the water. Cover and bring to a boil over high heat. Cook just until the shells open, about 5 minutes. Using a slotted spoon, transfer the opened mussels to a colander, discarding any unopened mussels. Reserve the cooking liquid.
- Line a wire strainer with moistened paper towels and set over a medium bowl. Strain the cooking liquid through the strainer. Measure and reserve ½ cup of the strained liquid. (You can cool, cover, and freeze the remaining mussel cooking liquid for another use or as a fish stock.) Wash and dry the pot.
- Bring the reserved cooking liquid, the tomato sauce, wine, parsley, and oregano to a boil over high heat. Cook, stirring often, until reduced to 2 cups, about 5 minutes. Add the mussels, cover, and cook until the mussels are reheated, about 3 minutes more. Season again with salt and pepper. Divide the mussels and sauce evenly among four soup bowls. Serve hot, with the toasted bread.
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From sipandfeast.com
Ratings 5Calories 380 per servingCategory Appetizer
- Begin by either hand crushing or blender pulsing (for 2-3 seconds) the plum tomatoes. Set aside. In a large wide pan saute garlic in a 1/4 cup olive oil over medium-low heat.
- Once the garlic turns lightly golden (about 2 minutes) add the red pepper flakes and cook for 30 seconds more. Add in the white wine and turn heat to high. Boil for 2 minutes.
- Turn heat down to medium and add in the blender pulsed tomatoes. Stir sauce and let simmer for 5-10 minutes.
- Add in the cleaned mussels, mix into the sauce, and cover. The mussels will open within a few minutes.
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