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Mussels Marinara is somewhat of a peasant dish and in some ways is a relative to the more famous bouillabaisse. BUT, if you love the sweet taste of mussels, for my money, there's NO other recipe that showcases what mussels are really all about.
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- 2 Tbsp. Olive Oil
- 1/4 Cup Sweet Onions, 1/4" diced
- 1/4 Cup Green Onions, 1/4" diced
- 1 Tbsp. Garlic, chopped
- 1/2 Cup Roma Tomatoes, 1/4" diced with juice
- 2 - 2 1/2 lbs. Mussels (1 bag = approximately 30)
- 1/4 Cup White Wine
- 1 Cup Marinara Sauce
- 1 pinch Saffron
- 1/4 tsp. Cracked Black Peppercorns
- 1/4 stick Salted Butter
- 2 Tbsp. Fresh Italian Parsley, chopped
- 1 loaf Garlic Bread, baked and warm
- In a medium size sauce pot or casserole dish with a tight fitting lid, heat olive oil then saute both onions and garlic for 1 to 2 minutes. Do not burn.
- Add tomatoes, mussels, wine, Marinara sauce, saffron and cracked pepper and place lid on pan.
- Turn heat to simmer and cook approximately 10 minutes or until mussels have all opened and the mussel meat is firm and fully cooked.
- Chop butter in small pats and add to the mussels mixture while stirring or tossing.
- When butter has fully melted, extract mussels with a slotted spoon and place in a large rim soup bowl. Pour the resulting sauce over the mussels and garnish with chopped parsley and garlic bread.
Nino Salvaggio http://www.ninosalvaggio.com/