For some reason I’ve had mussels on the brain lately and couldn’t wait to make Mussels Marinara — one of my favorite appetizers. Warming, flavorful and easy to make, this dish is perfect for two to share as an appetizer or as a light meal.
Serve Mussels Marinara when the weather just starts to turn chilly. It’s sort of like eating a hearty soup with just the right warmth for a fall meal, but it won’t weigh you down. I love sopping up the warm garlic-studded broth with garlic bread – vampires beware!
A great source of protein, and low in fat and calories, mussels are relatively inexpensive to buy and are a snap to prepare, as with this recipe for Mussels Marinara.
Easy Mussels Marinara Recipe
- 1-1/2 pound mussels, scrubbed and beards removed
- 2 tablespoons olive oil
- 1 shallot, minced
- 3 garlic cloves, minced
- 2/3 cup white wine
- 1, 14.5-ounce can of diced tomatoes
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon salt
- 1/2 teaspoon dried oregano
- 1/4 teaspoon red pepper flakes
- 2 tablespoons fresh parsley, torn, divided
- Sort through your mussels and discard any that are broken or open, then remove the beards and scrub the shells with a wire or stiff bristle brush.
- Add the olive oil to a large pot over medium heat. When hot, add the shallot and cook just a few minutes. Add the garlic, but be sure not to burn it, then add the salt, pepper, oregano, and red pepper flakes, stirring.
- Add the white wine and cook until it boils. Once boiling, add the tomatoes and their juice, and half the parsley, and bring to a boil again.
- Add the mussels to the liquid, lower the heat slightly, cover the pan and cook until the mussels open, or about 6-8 more minutes.
- Spoon the mussels into a large serving bowl, along with the liquid. Discard any mussels that did not open.
- Sprinkle the remaining parsley over the mussels and serve with crusty, toasted garlic bread to sop up the liquid