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Classic Mussels Marinara

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Ingredients
  Fresh mussels 3 1⁄2 Pound, scrubbed
  Olive oil 2 Tablespoon
  Garlic 3 Clove (15 gm), minced or pressed
  Onion 1 Large, chopped
  Chopped celery 1 Cup (16 tbs)
  Canned pear shaped tomatoes 28 Ounce (1 Can)
  Dry white wine/Chicken broth 1 Cup (16 tbs)
  Minced italian parsley 1⁄2 Cup (8 tbs)
  Pepper 1⁄2 Teaspoon
Directions

Discard any mussels that don't close when lightly tapped.
With a swift tug, pull beard (clump of fibers along side of shell) off each mussel; set mussels aside.
Heat oil in a 6- to 8-quart pan over medium-high heat.
Add garlic, onion, and celery; cook, stirring occasionally, until softened (about 7 minutes).
Cut up tomatoes; add tomatoes and their liquid to pan and bring to a boil.
Reduce heat, cover, and simmer for 15 minutes.
Add wine, parsley, and pepper.
Cover and bring to a boil; then add mussels, cover, and cook until shells open (about 8 minutes).
Discard any unopened mussels.
With a slotted spoon, transfer mussels to wide, shallow bowls; ladle sauce over each portion.

Recipe Summary

Cuisine: 
Italian
Course: 
Side Dish
Method: 
Boiled
Ingredient: 
Seafood

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