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
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
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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