Best Mussels Marinara Recipes

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MUSSELS MARINARA DI AMORE



Mussels Marinara di Amore image

Mussels and linguine in a spicy tomato broth are very flavorful. To provide the correct ambiance, serve by candlelight with a crusty French bread and a bottle of wine.

Provided by donnamaria

Categories     World Cuisine Recipes     European     Italian

Time 20m

Yield 4

Number Of Ingredients 10

1 tablespoon olive oil
1 clove garlic, minced
1 (14.5 ounce) can crushed tomatoes
½ teaspoon dried oregano
½ teaspoon dried basil
1 pinch crushed red pepper flakes
¼ cup white wine
1 pound mussels, cleaned and debearded
8 ounces linguini pasta
1 lemon - cut into wedges, for garnish

Steps:

  • In a large skillet over medium heat, warm oil and saute garlic until transparent.
  • Add tomatoes, oregano, basil and red pepper flakes to skillet; reduce heat to low to simmer for 5 minutes.
  • Meanwhile, bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain and reserve.
  • Add wine and mussels to skillet; cover and increase heat to high for 3 to 5 minutes or until mussel shells are open.
  • Pour over hot pasta, sprinkle with parsley and squeeze lemon wedge over all. Garnish with remaining lemon and serve.

Nutrition Facts : Calories 303.8 calories, Carbohydrate 52.8 g, Cholesterol 8.9 mg, Fat 5.4 g, Fiber 5.3 g, Protein 13 g, SaturatedFat 0.8 g, Sodium 187.8 mg, Sugar 2.4 g

MUSSELS MARINARA



Mussels Marinara image

Provided by Robert Irvine : Food Network

Categories     appetizer

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.

MUSSELS MARINARA



Mussels Marinara image

Make and share this Mussels Marinara recipe from Food.com.

Provided by HollyLQuinn

Categories     Mussels

Time 15m

Yield 4 serving(s)

Number Of Ingredients 8

1 (2 lb) bag live mussels (I've found that frozen mussels work great too, though a bit more expensive)
1 (14 1/2 ounce) can diced tomatoes, undrained
1/4 cup olive oil
1/2-3/4 cup red wine (inexpensive jug wine is fine)
1 -3 garlic clove, grated or chopped
salt and pepper, to taste
hot cooked linguine
1 loaf crusty bread

Steps:

  • If using live mussels, dump into colander and rinse well.
  • Any mussel that does not close (at least a little) when sprayed with water is no good and should be discarded.
  • Remove any"beards" remaining.
  • Put mussels into a heavy skillet and add tomatoes, oil, wine, garlic, and seasoning.
  • Bring to a boil over medium heat, stirring occasionally.
  • Mussels are done when the shells open up (discard any that remain shut).
  • If using frozen mussels, cook until completely heated through.
  • Serve over linguine with crusty bread to sop up the juice.
  • Accompany with remaining wine and a salad.

MUSSELS AND SHRIMP MARINARA



Mussels and Shrimp Marinara image

This is a slight variation on a seafood marinara from the Williams-Sonoma recipe vault. Friends rave over this dish which is not only hearty and healthy, but FULL of flavor. Perfect for serving to a crowd!

Provided by Coco can cook

Categories     One Dish Meal

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 11

1 lb mussels
1/2 lb large shrimp, peeled, deveined and halved length-wise
4 tablespoons olive oil
4 garlic cloves, chopped
1 pinch red pepper flakes
1 (14 1/2 ounce) can whole plum tomatoes with juice, chopped
salt, to taste
12 fresh basil leaves, chopped
1 lb spaghetti
1/4 cup fresh Italian parsley, chopped
1/2 cup dry white wine

Steps:

  • Clean and debeard mussels under cold running water. Discard any mussels that do not close tightly when gently touched. Move clean mussles to refrigerator to keep cool.
  • Heat 2 Tbs of Olive Oil in a small to medium skillet or saute pan. Add half of the chopped garlic and the red pepper flakes. Saute for 1 minute.
  • Add tomatoes and salt to saute pan. Set to simmer approximately 15 minutes or until sauce thickens. Be sure to stir frequently.
  • Stir in basil. Cover and reduce heat to lowest setting to keep warm.
  • Start to boil Spaghetti in separate large pot.
  • Meanwhile, heat remaining 2 Tbs olive oil and garlic in a large, deep saute pan on medium-high heat.
  • Add 1/4 cup chopped parsley. Saute for 1 minute.
  • Add white wine and simmer until hot.
  • Add mussels to pan and cover. Let cook for 2 minutes or until all mussels are open.
  • Stir in Shrimp and cook for another 2 minutes until shrimp are pink and cooked.
  • Remove from heat and discard any unopened mussels.
  • Drain Spaghetti and return to warm pot. Pour in tomato sauce and toss gently. Add in Seafood and all juices and toss lightly once again.
  • Serve immediately while hot. Garnish with parsley if desired.
  • Enjoy!

Nutrition Facts : Calories 758, Fat 19, SaturatedFat 2.9, Cholesterol 118.2, Sodium 642.4, Carbohydrate 98.4, Fiber 5.4, Sugar 6.2, Protein 41.1

MUSSELS IN WHITE WINE SAUCE (MEJILLONES A LA MARINARA)



Mussels in White Wine Sauce (Mejillones a La Marinara) image

Make and share this Mussels in White Wine Sauce (Mejillones a La Marinara) recipe from Food.com.

Provided by ratherbeswimmin

Categories     Low Cholesterol

Time 40m

Yield 4 serving(s)

Number Of Ingredients 11

2 tablespoons olive oil
1 small onion, finely chopped
2 garlic cloves, minced
1 teaspoon flour
1/2 cup dry white wine
1 bay leaf
2 tablespoons fresh lemon juice
fresh ground pepper
kosher salt or sea salt
2 dozen medium mussels, scrubbed, debearded, and cleansed of sand
1 tablespoon minced parsley

Steps:

  • Heat the oil in a shallow covered casserole (will need the cover later), Spanish earthenware is recommended.
  • Saute onion and garlic until the onion is wilted.
  • Stir in the flour and cook 1 minute.
  • Add in the wine, bay leaf, lemon juice, pepper, and a little salt.
  • Simmer, covered, for 5 minutes.
  • Add the mussels to the sauce, cover, and cook until the mussels have opened.
  • Sprinkle with parsley and serve.

Nutrition Facts : Calories 180.8, Fat 8.9, SaturatedFat 1.4, Cholesterol 26.9, Sodium 277.6, Carbohydrate 7.8, Fiber 0.4, Sugar 1.2, Protein 11.8

MUSSELS MARINARA



Mussels Marinara image

This is a great meal - not too heavy, has just a little spice, & a wonderful broth you can't stop sopping up with fresh crusty Italian bread! If you like a little more heat - increase the amount of red pepper. I normally use a teaspoon - but cut it back for the recipe.

Provided by Jim Frigyes

Categories     Seafood

Time 35m

Number Of Ingredients 14

1 c dry white wine or chicken broth
2 Tbsp chopped, fresh garlic
2 Tbsp chopped fresh basil
2 Tbsp chopped fresh parsley
1 tsp dried marjoram
1/2 tsp dried oregano
1/4 tsp red pepper flakes
24 black mussels, debearded & scrubbed
1/4 c minced onion
1 c diced tomato
1 tsp kosher salt
1/4 tsp white pepper
1 Tbsp cornstarch
12 oz angel hair pasta, cooked according to package directions

Steps:

  • 1. In a stockpot, simmer the wine with the garlic, basil, red pepper flakes, & parsley, then add the marjoram & oregano. Stir once to blend all the ingredients.
  • 2. Add the mussels to the pot along with the onion & tomatoes. Cover & let simmer until the mussels open, about 8 minutes. Discard any that do not open.
  • 3. Season the broth with the salt & pepper, then add the cornstarch & whisk until slightly thickened. Plate the warm pasta & serve the mussels & sauce on top.

MARINARA-STYLE MUSSELS



Marinara-Style Mussels image

Provided by Mark Bittman

Categories     dinner, easy, quick, main course

Time 30m

Yield 6 servings

Number Of Ingredients 8

1/4 cup olive oil
1 tablespoon minced garlic
1 teaspoon sweet paprika
2 tablespoons all-purpose flour
Salt
black pepper
1/4 cup chopped fresh parsley
3 pounds medium mussels, well scrubbed

Steps:

  • Put the oil in a large, deep skillet over medium heat. When it's hot, add the garlic and cook for 1 minute. Add the paprika and cook for just a few seconds, then add the flour and some salt and pepper and stir until smooth. Slowly pour in 2 cups water, stirring constantly to form a smooth sauce. Adjust the heat so the mixture bubbles gently; cook until the sauce is thick, about 8 minutes. Stir in 2 tablespoons of the parsley.
  • Add the mussels and cover the skillet. Cook until all (or nearly all) the mussels are open, about 5 minutes. (Discard any mussels that do not open.) Garnish with the remaining 2 tablespoons parsley and serve immediately.

Nutrition Facts : @context http, Calories 290, UnsaturatedFat 10 grams, Carbohydrate 12 grams, Fat 14 grams, Fiber 1 gram, Protein 28 grams, SaturatedFat 2 grams, Sodium 651 milligrams, Sugar 0 grams

COZZE ALLE MARINARA (MUSSELS MARINARA)



Cozze Alle Marinara (Mussels Marinara) image

I first had Mussels in Brussells ca 1969, and have been enjoying this dish ever since!

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 ALLA MARINARA



Mussels Alla Marinara image

I love mussels, have eaten them in several restaurants in different states and countries. I would like to share this particular recipe because after many attempts, this is one I believe to be closer to those I preferred.

Provided by mozarth622

Categories     Low Cholesterol

Time 29m

Yield 4 serving(s)

Number Of Ingredients 11

2 lbs of larger mussels, if possible
2 tablespoons butter
1 medium onion, chopped
2 garlic cloves, crushed and chopped
1 large carrot, very finely diced
1 cup dry white wine
1 bay leaf
1/4 teaspoon thyme
1 (14 ounce) can diced tomatoes with juice
1 tablespoon tomato paste
1 tablespoon of chopped parsley (Italian)

Steps:

  • Melt butter in a frying pan, add the veggies and cook at medium for about 5 minutes. Don't let them take too much color.
  • Add wine, bay leaf, thyme, salt, pepper, diced tomatoes, and tomatoes paste; bring to a boil and let cook another 5 minutes.
  • (All this could be prepared ahead of time and brought back to a boil at meal time).
  • Clean the mussels.
  • Those you find open knock it against another.
  • If it does not close by itself discard it--it's dead.
  • Same with those that didn't open after cooking.
  • Now add the mussels to the boiling sauce; cover and cook 4 minutes.
  • Serve 12 mussels per person.
  • Pour sauce over it. Sprinkle parsley. (Serve with good French or Italian bread). Better if you warm your plates ahead of time in oven 180°F.
  • Don't forget an empty dish at the center of table for the discarded shells.

Nutrition Facts : Calories 345.9, Fat 11.1, SaturatedFat 4.7, Cholesterol 78.9, Sodium 955.2, Carbohydrate 22, Fiber 2.5, Sugar 6.8, Protein 28.7

SICILIAN MUSSELS MARINARA



Sicilian Mussels Marinara image

Provided by Food Network Kitchen

Time 35m

Yield 4 servings

Number Of Ingredients 10

Kosher salt
10 ounces spaghetti
3 tablespoons extra-virgin olive oil, plus more for drizzling
2 cloves garlic, chopped
1/4 teaspoon red pepper flakes
1 28-ounce can whole plum tomatoes
2 bay leaves
1/2 cup bottled clam juice
1 1/2 pounds mussels, scrubbed and debearded
1 tablespoon chopped fresh parsley

Steps:

  • Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs; drain.
  • Meanwhile, heat the olive oil in a large skillet over medium heat. Add the garlic and red pepper flakes; cook, stirring, until the garlic is slightly softened, about 1 minute. Drain the tomatoes, reserving 1/2 cup juice; crush the tomatoes with your hands and set aside. Add the tomato juice and bay leaves to the skillet. Cook, stirring, until slightly thickened, about 2 minutes.
  • Add the clam juice and 1/4 teaspoon salt and cook until the liquid evaporates slightly, about 2 minutes. Add the crushed tomatoes and bring to a boil over medium heat. Reduce the heat to medium low and simmer until the sauce thickens slightly, about 12 minutes.
  • Increase the heat to high. Remove the bay leaves and add the mussels to the sauce. Cover and cook until the mussels open, about 5 minutes. (Discard any unopened mussels.) Add the spaghetti and parsley; toss to coat. Season with salt and drizzle with more olive oil.

Nutrition Facts : Calories 499 calorie, Fat 14 grams, SaturatedFat 2 grams, Cholesterol 29 milligrams, Sodium 966 milligrams, Carbohydrate 67 grams, Fiber 5 grams, Protein 22 grams

MUSSELS MARINARA



MUSSELS MARINARA image

Categories     Shellfish     Sauté

Yield 4 main course servings; 6 appetizer servings

Number Of Ingredients 9

2 large onions, small diced
2-3 tbs minced garlic
1 tbs olive oil
1 bay leaf
1/2 c. white wine (or chicken broth)
1 28 oz can diced tomatoes
2 lbs mussels
1/4 bunch fresh parsley, coarsly chopped
Loaf of crusty bread

Steps:

  • 1. Saute garlic and onions in olive oil until wilted (about 5 minutes) 2. Add tomatoes, bay leaf, and white wine; saute for another 5 minutes 3. In the meantime, clean mussels under cold running water, removing any beards and discarding any that have broken shells or that are open 4. Add mussels and cover 5. Cook 5 minutes and add parsley 6. Cook another 2-4 minutes until all mussels are open 7. Cook pasta until al dente over pasta 8. Serve mussels over pasta with crusty bread for dunking

MUSSELS MARINARA



Mussels Marinara image

Provided by Molly O'Neill

Categories     dinner, main course

Time 30m

Yield Four servings

Number Of Ingredients 10

Ingredients for steamed mussels (see recipe)
32 mussels
2 teaspoons olive oil
1 medium onion, peeled and chopped
2 large shallots, peeled and minced
1 jalapeno pepper, stemmed, seeded and minced
6 large tomatoes, chopped
2 teaspoons chopped fresh rosemary
2 teaspoons salt, plus more to taste
Freshly ground pepper to taste

Steps:

  • Steam the mussels (see recipe). Set aside the mussels and broth. Heat the olive oil in a medium-size skillet. Add the onion, shallots and jalapeno. Saute until soft, about 5 minutes. Add the tomatoes, 1/4 cup of the reserved mussel broth and the rosemary.
  • Cook, stirring often, until tomatoes are soft and sauce is thick, about 15 minutes. Stir in the salt and pepper. Add the mussels and cook for about 1 minute. Divide among 4 plates and serve immediately.

Nutrition Facts : @context http, Calories 210, UnsaturatedFat 4 grams, Carbohydrate 24 grams, Fat 6 grams, Fiber 5 grams, Protein 18 grams, SaturatedFat 1 gram, Sodium 992 milligrams, Sugar 11 grams

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