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Classic Mussels Marinara Recipe
|Fresh mussels||3 1⁄2 Pound, scrubbed|
|Olive oil||2 Tablespoon|
|Garlic||3 Clove (15 gm), minced or pressed|
|Onion||1 Large, chopped|
|Chopped celery||1 Cup (16 tbs)|
|Canned pear shaped tomatoes||28 Ounce (1 Can)|
|Dry white wine/Chicken broth||1 Cup (16 tbs)|
|Minced italian parsley||1⁄2 Cup (8 tbs)|
Serving size: Complete recipe
Calories 2260 Calories from Fat 613
% Daily Value*
Total Fat 69 g105.7%
Saturated Fat 11.4 g57.2%
Trans Fat 0 g
Cholesterol 444.5 mg
Sodium 5750.8 mg239.6%
Total Carbohydrates 163 g54.3%
Dietary Fiber 23.7 g94.8%
Sugars 18.2 g
Protein 208 g416.6%
Vitamin A 223.3% Vitamin C 452.4%
Calcium 89.3% Iron 427%
*Based on a 2000 Calorie diet
With a swift tug, pull beard (clump of fibers along side of shell) off each mussel; set mussels aside.
Heat oil in a 6- to 8-quart pan over medium-high heat.
Add garlic, onion, and celery; cook, stirring occasionally, until softened (about 7 minutes).
Cut up tomatoes; add tomatoes and their liquid to pan and bring to a boil.
Reduce heat, cover, and simmer for 15 minutes.
Add wine, parsley, and pepper.
Cover and bring to a boil; then add mussels, cover, and cook until shells open (about 8 minutes).
Discard any unopened mussels.
With a slotted spoon, transfer mussels to wide, shallow bowls; ladle sauce over each portion.