Mussels Marinara Recipe
Ingredients
| Mussels | 5 1/2 Pound | |
| Unsalted butter | 1 Tablespoon | |
| Olive oil | 2 Tablespoon | |
| Onion | 1 Small, chopped | |
| Garlic | 2 Clove (5gm), minced | |
| 1 28-ounce can crushed Italian plum tomatoes | ||
| 1/3 cup chopped parsley, preferably Italian, plus some for garnish | ||
| 3 to 4 dashes Tabasco | ||
| Salt | 1/2 Teaspoon | |
| Dried oregano | 1 Teaspoon | |
| White wine | 2/3 Cup (16 tbs) | |
Directions
GETTING READY
1. Scrub the mussels and clean them of the ‘beard’ and the sand.
2. Soak them if needed to make them grit-free.
MAKING
3. In a large saucepan or pot which has a lid, add the olive oil and butter.
4. Melt the butter in the oil.
5. Add onion and garlic to the butter.
6. Saute till the vegetables are lightly coloured.
7. Now add the tomatoes, parsley, Tabasco, salt, and oregano.
8. Cook, stirring often, for 5 minutes.
9. Add the white wine and the mussels to this and cover tightly.
10. Increase the heat and cook over for 8 to 10 minutes, until all the mussels open.
11. Shake the pot vigourously once in a while to re-distribute the mussels.
SERVING
12. Remove and discard any mussels that have not opened.
13. Adjust the seasoning.
14. Divide the mussels among heated deep soup bowls.
15. Pour the broth
16. Serve sprinkled with chopped parsley and with crusty bread on the side.
1. Scrub the mussels and clean them of the ‘beard’ and the sand.
2. Soak them if needed to make them grit-free.
MAKING
3. In a large saucepan or pot which has a lid, add the olive oil and butter.
4. Melt the butter in the oil.
5. Add onion and garlic to the butter.
6. Saute till the vegetables are lightly coloured.
7. Now add the tomatoes, parsley, Tabasco, salt, and oregano.
8. Cook, stirring often, for 5 minutes.
9. Add the white wine and the mussels to this and cover tightly.
10. Increase the heat and cook over for 8 to 10 minutes, until all the mussels open.
11. Shake the pot vigourously once in a while to re-distribute the mussels.
SERVING
12. Remove and discard any mussels that have not opened.
13. Adjust the seasoning.
14. Divide the mussels among heated deep soup bowls.
15. Pour the broth
16. Serve sprinkled with chopped parsley and with crusty bread on the side.
Chef
