Easy Mussels Marinara

Serve these Easy Mussels Marinara as an appetizer or part of a light meal

For some reason I’ve had mussels on the brain lately and couldn’t wait to make this recipe for Easy 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 Easy 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 Easy Mussels Marinara.

A bowl of Easy Mussels Marinara

Recipe for Easy Mussels Marinara
Serves 2-4


INGREDIENTS

  • 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

INSTRUCTIONS

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Spoon the mussels into a large serving bowl, along with the liquid. Discard any mussels that did not open.
  6. Sprinkle the remaining parsley over the mussels and serve with crusty, toasted garlic bread to sop up the liquid
 
Serves 2-4
 

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