Best Cozze Alle Marinara Mussels Marinara Recipes

Mussels Marinara image

Provided by Robert Irvine : Food Network

Time 50m

Yield 4 to 6 servings

Number Of Ingredients 11

3 tablespoons light oil or olive oil
1 small white onion, finely chopped
4 large cloves garlic, finely chopped
1 cup white wine
2 to 3 cans chopped plum tomatoes (32 to 48 ounces total)
1 tablespoon fresh chopped oregano leaves
1 tablespoon fresh chopped parsley leaves
4 pounds fresh mussels, debearded, scrubbed and rinsed
Salt and pepper
1 tablespoon fresh chopped basil leaves
Pasta, as an accompaniment, or bruschetta for dipping

Steps:

Heat the oil in a large saute pan over medium heat. Add the onion and garlic and saute until cooked. Add the wine and reduce it by half, then add the plum tomatoes, oregano and parsley. Add the mussels to the pan and allow to cook for about 10 minutes until all the mussels are open. Transfer mussels to a platter. (Discard any mussels that do not open.)
You can mound some pasta in the center of the plate surrounded by the mussels or have some bruschetta handy for dipping into the sauce.
Adjust the seasoning for the sauce with salt and pepper, as necessary. Coat the mussels with the sauce and sprinkle with fresh chopped basil just before serving.

Cozze Alle Marinara (Mussels Marinara) image

Provided by jPaul Gaskill

Categories Seafood

Time 1h15m

Number Of Ingredients 12

3 tbsp extra-virgin olive oil
2 cloves of garlic, minced
2 cups of peeled tomatoes
½ cup dry white wine
pinch of saffron threads
kosher salt, to taste
freshly ground black pepper, to taste
pinch of red pepper flakes (optional)
pinch of cayenne pepper
2 lbs fresh mussels
fresh parsley, chopped, for garnish
cooked pasta or bruschetta, for serving

Steps:

1. Preparation: In a large saucepan or pasta pot, heat the oil over medium heat. Add the garlic and tomatoes. With a wooden spoon, break up the tomatoes and stir. Bring the mixture to a boil, reduce the heat and simmer until the tomatoes lose their rawness, about 10 minutes.
2. Add the wine and season with saffron, salt and pepper. Add the red pepper and cayenne pepper, to taste depending on desired heat (if using). Increase the heat to medium-high and simmer until thickened, about 10 minutes. Add the mussels, cover and cook until they open, 3 to 5 minutes.
3. Garnish with fresh chopped parsley and serve over pasta or with a side of Bruschetta for dipping in the sauce.
4. Recipe adapted from The Institute of Culinary Education, Techniques of Italian Cooking -Kristen Hess, Author of theartfulgourmet.com

Mussels Marinara image

Provided by Robert Irvine : Food Network

Categories appetizer

Time 30m

Yield 8 servings

Number Of Ingredients 11

1 cup olive oil
2 red onions, chopped fine
6 cloves garlic, minced fine
8 dozen mussels, debearded and well scrubbed
2 cans beer (your choice)
2 cups marinara sauce
3 tablespoons kosher salt
3 tablespoons cracked black pepper
4 tablespoons Irvine Spice Supreme Salad and Pasta Mix Seasoning
1/2 bunch basil leaves
8 fresh finely chopped tomatoes

Steps:

Heat oil in a large stockpot. Gently saute onions and garlic until golden brown, being careful not to burn them. Add mussels to pot along with beer, marinara sauce, salt, pepper, and pasta seasoning, and top off with fresh chopped tomatoes and fresh basil. Cover pot and simmer until mussels open. Remove mussels to serving platter, discarding any that do not open. Spoon sauce around mussels and put extra sauce in a serving bowl to be used for dipping crusty bread or serving over a side of pasta.