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

Ingredients

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.

*** Explore more Mussels Marinara Recipes »

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