Top Rated Mussels Marinara Recipes

Mussels Marinara
Seafood in tomato sauce has a long history in Neapolitan cooking. In fact, marinara sauce is named for the mariners who supposedly created it. As mussels were plentiful and cheap in both Italy and America, my grandparents made this at home often. We serve it at the restaurant, too, usually over linguine as a pasta or main course. As an antipasto, serve it with crusty bread… but I didn’t really have to tell you that, did I? — Sal Scognamillo, Patsy’s Italian Family Cookbook.
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Mussels Marinara
This garlicky, addictive dish is best served with crusty bread or a bowl of pasta. I personally prefer placing pieces of bread at the bottom of my bowl and spooning the sauce and mussels on top. That way, the bread soaks in the flavorful tomato sauce, softening the hard crust to make that perfect balance of crunchy and squishy (in a good way). To make this dish extra garlicky, I roasted garlic while making my sauce and spread it on the toasted bread right before serving. 
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Mussels Marinara
Serve Mussels Marinara when the weather just starts to turn chilly. It’s sort of like eating a hearty soup with just the right warmth for a fall meal, but it won’t weigh you down. I love sopping up the warm garlic-studded broth with garlic bread – vampires beware!
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Southern Living NOVEMBER 2000
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Recipe from Harris Teeter's Fresh Catch Newsletter
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HollyLQuinn
This dish seems fancy and elegant, but it's incredibly inexpensive and easy to make!
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Bruce Weinstein, Cooking Light OCTOBER 2007
Serve with a crisp tossed salad.
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Campbell's Kitchen
It takes just 25 minutes to prepare this delicious seafood dish.  Mussels are steamed open in a perfectly-seasoned tomato sauce; then served with hot linguini.
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Sam Gugino, Cooking Light JANUARY 1996
This mussels marinara recipe is a simple, yet elegant, pasta dinner.  Serve with garlic bread and a green salad.
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www.epicurean.com
1.Scrub mussels well under cold running water; remove beards. Discard any mussels that are opened. Place cleaned mussels in large pot with wine. Cover and cook over high heat for 4-5 minutes, or until mussels are open. Remove mussels from pot, ...
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www.epicurean.com
Sauti onions and garlic in oil until onions are transparent. Add tomato paste and cook 1 minute. Add half the wine, reduce, then add remaining wine, tomato, herbs and seasoning. Simmer 15 to 20 minutes. Remove bay leaf. Cover and steam mussels in a ...
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Copyright 2006, Robert Irvine, All Rights Reserved
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