Musselsmarinara Recipes

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.

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.

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.

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.

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 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.

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!

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.

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.

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.

Steps:

• Place mussels in a large bowl with cold water to cover. Let them soak for about 20 minutes to remove any dirt or sand.
• Heat olive oil in a large stockpot over medium-low heat. Add garlic, and saute for one minute, but do not brown. Add the chopped green onion and tomatoes, and cook until almost tender. Pour in the white wine, and stir in the parsley and butter. Bring to a boil, and allow to boil until the liquid has reduced by half, about 15 minutes. Season with salt and pepper to taste.
• Add the mussels to the pot, cover and allow to cook until the shells are opened, about 10 minutes. Transfer the mussels and sauce to a large serving bowl, discarding any unopened shells. Bon appetit!

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.

Steps:

• Scrub mussels. Pull off beards, the tuft of fibers that attach each mussel to it's shell, cutting them at the base with a paring knife. Discard those that do not close when you handle them and any with broken shells. Set aside.
• Combine onion, garlic, 4 tablespoons parsley, bay leaf, thyme, wine, and 2 tablespoons butter in large pot. Bring to boil. Lower heat, and cook 2 minutes. Add mussels, and cover. Cook just until shells open, 3 to 4 minutes. Do not overcook. Remove mussels from sauce, and place in bowls.
• Strain liquid, and return to pot. Add remaining butter and parsley. Heat until butter melts. Pour over mussels.