Mussels Marinara: Family Recipe that we have always prepared with a few simple ingredients and a truly unique flavor. It is one of those dishes that demonstrate how, with a small expense, you can bring something special to the table, perfect for any occasion.
The mussels are cooked in a few minutes with garlic, good oil, chili pepper, fresh cherry tomatoes, and parsley: fragrant, tasty, and irresistible.
The sauce that forms during cooking is so good that you cannot resist mopping it up, even better if with fried bread. A dish that in its simplicity can be elegant and full of flavor — truly a small everyday luxury!
before moving on to the recipe, other quick seafood ideas.
- Difficulty: Easy
- Cost: Cheap
- Preparation time: 10 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
- Energy 290.67 (Kcal)
- Carbohydrates 15.67 (g) of which sugars 4.75 (g)
- Proteins 30.85 (g)
- Fat 10.58 (g) of which saturated 2.58 (g)of which unsaturated 4.91 (g)
- Fibers 1.93 (g)
- Sodium 734.75 (mg)
Indicative values for a portion of 300 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 2.2 lbs mussels
- 1 drizzle extra virgin olive oil
- 21.2 oz tomatoes (red for sauce)
- chili pepper
- 2 cloves garlic
- 1/4 cup white wine
- parsley (fresh preferably)
Tools
- 1 High-sided Casserole
Preparation
The preparation of mussels in a pot is really simple, but the first essential step is to clean them well.
I usually soak them in fresh water for about an hour, then pass them one by one: removing the filament (the byssus) and scraping away any impurities with a scourer or a steel sponge.
Once cleaned, I rinse them well under running water and put them directly in the pot.
I add chopped cherry tomatoes, a chopped garlic clove, chili pepper, a generous swirl of extra virgin olive oil, and start cooking over high heat, without adding salt: the mussels are already flavorful on their own.
I let them cook for about ten minutes, just enough time for them to all open. At this point, I deglaze with a bit of white wine and finish cooking.
When I turn off the heat, I add a nice handful of fresh chopped parsley… and the dish is ready!
NOTES
Do not add salt! Mussels are already flavorful on their own: during cooking, they release all their briny water, which is already perfectly salted.
If you want a richer sauce, you can add a few more cherry tomatoes or a tablespoon of tomato puree halfway through cooking.
I prefer to use chopped garlic, but if you don’t like finding it in the dish, you can leave it whole and remove it before serving.
Mussels should be eaten immediately, as soon as they’re ready, perhaps with toasted or fried bread to not waste even a drop of sauce!
FAQ (Questions and Answers)
Can I prepare the mussels in advance?
Certainly, you can prepare them in advance, but mussels are best hot and freshly prepared. Therefore, if you make them ahead, keep them in the refrigerator and reheat them when ready to serve.
Can I use frozen mussels?
You can also use frozen mussels, but of course, the flavor will be slightly less intense. Make sure to thaw them well before using and then proceed with cooking as described.
