Mussels Marinara

Mussels Marinara
Mussels Marinara
Patricia Conte

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!

Ready in
30 m
2
Servings
517
Calories Per Serving
Deliver Ingredients

Ingredients

  • 1.5 Pounds Mussels, scrubbed and beards removed
  • 2 Tablespoons Olive oil
  • 1 Shallot, minced
  • 3 Garlic cloves, minced
  • 2/3 Cups White wine
  • 1 14.5-ounce can of diced tomatoes
  • 1/2 Teaspoon Ground black pepper
  • 1/2 Teaspoon Salt
  • 1/2 Teaspoon Dried oregano
  • 1/4 Teaspoon Red pepper flakes
  • 2 Tablespoons Fresh parsley, torn, divided

Directions

1. Sort through your mussels and discard any that are broken or open, then remove the beards and scrub the shells with a wire or stiff bristle brush.

2. Add the olive oil to a large pot over medium heat. When hot, add the shallot and cook just a few minutes. Add the garlic, but be sure not to burn it, then add the salt, pepper, oregano, and red pepper flakes, stirring.

3. Add the white wine and cook until it boils. Once boiling, add the tomatoes and their juice, and half the parsley, and bring to a boil again.

4. Add the mussels to the liquid, lower the heat slightly, cover the pan and cook until the mussels open, or about 6-8 more minutes.

Mussels Marinara Shopping Tip

Italian food is about simplicity and letting the ingredients shine. So make sure you get ingredients that are great quality and flavor. Farmers markets and specialty stores will have great produce and products. Just be sure to have some great olive oil.

Mussels Marinara Cooking Tip

Unlike other highly regarded cuisines, Italian cooking is usually simple to make with many dishes having only 4 to 8 ingredients. Italian cooks rely chiefly on the quality of the ingredients rather than on elaborate preparation.

Mussels Marinara Wine Pairing

Albariño, torrontés, or riesling for coquille st-jacques or other scallop dishes in sauce; sauvignon blanc or sémillion with grilled or seared scallops.

Nutritional Facts

Total Fat
22g
34%
Sugar
8g
N/A
Saturated Fat
3g
17%
Cholesterol
95mg
32%
Protein
43g
87%
Carbs
28g
9%
Vitamin A
230µg
26%
Vitamin B12
41µg
100%
Vitamin B6
0.6mg
29.7%
Vitamin C
62mg
100%
Vitamin E
5mg
26%
Vitamin K
80µg
100%
Calcium
192mg
19%
Fiber
5g
22%
Folate (food)
177µg
N/A
Folate equivalent (total)
177µg
44%
Iron
16mg
87%
Magnesium
152mg
38%
Monounsaturated
12g
N/A
Niacin (B3)
7mg
36%
Phosphorus
743mg
100%
Polyunsaturated
4g
N/A
Potassium
1669mg
48%
Riboflavin (B2)
0.9mg
50.2%
Sodium
1505mg
63%
Thiamin (B1)
2mg
100%
Zinc
6mg
40%

Around the Web