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Mussels Marinara | How to Cook Mussels!
It’s about time right?! Finally I am bringing you one of my favorite seafood dishes of all time. Mussels marinara is so fancy looking and for some of you, intimidating. But rest assured it is one of the easiest and foolproof seafood recipes you could possibly make! Not to mention, it’s absolutely delicious beyond words. A simple yet flavorful marinara sauce is taken to a whole new level once the mussels are added. They add such a distinct flavor. For those of you who are like my husband and HATE seafood, this dish is not at all fishy smelling OR fishy tasting. Mike won’t eat the mussels because they “freak” him out, but he adores the flavor of the sauce and will eat that with pasta. Speaking of which, you could totally leave out the pasta, but in my opinion, when there is sauce, there better be some pasta close by to help transport that sauce into my mouth!!! You know I’m right! I hope you all enjoy!
Thanks for watching!
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Mussels Marinara Recipe
| Ingredients |
2 Tablespoons Butter
Drizzle of Olive Oil
1 Shallot, Diced
1 Small Onion, Diced
3-4 Cloves Garlic, Minced
¾ Cup White Wine
1 28 Ounce Can Crushed Tomatoes (San Marzano preferred)
4 Basil Leaves, Chopped
½ Teaspoon Dried Thyme
½ Teaspoon Dried Rosemary
½ Teaspoon Dried Oregano
¼ Teaspoon Cayenne Pepper
2 Pounds Fresh Mussels, Scrubbed and beards removed
Salt and Pepper to Taste
½ Cup Chopped Parsley for garnish
½ Pound Angel Hair Pasta
| Instructions |
In a pot with a tight fitting lid, melt butter and a drizzle of olive oil over medium high heat. Add shallot and onion and sauté until softened. Add garlic and cook until fragrant, about 2 minutes.
Add white wine and simmer until reduced slightly. About 5 minutes.
Add crushed tomatoes, seasonings, basil, salt, and pepper. Simmer over medium low heat for about 20 minutes or until slightly reduced.
Bring a pot of salted water up to a boil and cook the pasta according to package directions.
Add washed and drained mussels to the sauce and cover with a tight lid. Turn the heat up to medium and simmer for about 5 minutes or until all the mussels have opened. Do not overcook once they have opened. Overcooking will result in a tough mussel.
Discard any mussels that did not open.
Add cooked and drained pasta, fresh chopped parsley and serve!
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