Mussels marinara is an appetizer or a base for pasta that’s easy to make, with few ingredients that enhance the flavor of the mussels.
When I was little, my mom used to serve them with a generous portion of French fries…and it was always a celebration!
I recommend serving mussels marinara with slices of toasted rustic bread…a shame to waste the broth formed during the cooking of the mussels!
- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: 4 people
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients for Mussels Marinara:
- 3.3 lbs mussels
- 1 cup dry white wine
- 2 cloves fresh garlic
- 4 tablespoons extra virgin olive oil
- 3 tablespoons chopped parsley
- as needed toasted bread (optional)
Tools for Mussels Marinara:
- 1 Saucepan
- 1 Spoon
- 1 Colander
Steps for Preparing and Cooking Mussels Marinara:
First, clean the mussels well, removing the beard, then scrape the shell with a scouring pad or a knife (be careful not to hurt yourself).
Rinse well under cold running water to remove all impurities.
In a large saucepan, place the extra virgin olive oil and the two cloves of garlic, when the oil is hot add the mussels, stir well, and pour in the white wine.
You can leave the garlic whole or crush it with a garlic press; if you prefer, you can also add a piece of spicy chili pepper.
Add the chopped parsley, stir, and cover with a lid so that the mussels open.
When they are open, let them flavor for a few more minutes.
Separately, if you like, toast some slices of rustic bread in the oven or in a non-stick pan, place a slice at the bottom of the plate, add the mussels, strain the cooking liquid and add it to the preparation.
Tips:
You can also use mussels marinara to dress pasta, remove the shell from 2/3 of the mussels, then add the pasta cooked al dente and let it flavor well, add more chopped parsley to decorate the dish.
