Mussels Marinara

Name: Mussels Marinara
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 8
Cuisine: Global
Ingredients: 1 bunches basil leaves; 2 cans beer (your choice); 6 cloves garlic, minced fine; 3 Tbsps kosher salt; 473 milliliters marinara sauce; 96 mussels, debearded and well scrubbed; 237 milliliters olive oil; 4 Tbsps Irvine Spice Supreme Salad and Pasta Mix Seasoning; 3 Tbsps cracked black pepper; 2 red onions, chopped fine; 8 fresh finely chopped tomatoes

Mussels Marinara

Mussels Marinara might be just the hor d'oeuvre you are searching for. This recipe serves 8. One serving contains 216 calories, 15g of protein, and 6g of fat. This recipe covers 26% of your daily requirements of vitamins and minerals. It is a good option if you're following a dairy free and pescatarian diet. From preparation to the plate, this recipe takes roughly 30 minutes. If you have basil leaves, olive oil, garlic, and a few other ingredients on hand, you can make it.

Instructions

Heat oil in a large stockpot. Gently saute onions and garlic until golden brown, being careful not to burn them.

Ingredients you will need

Garlic

Onion

Cooking Oil

Equipment you will use

Pot

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.

Ingredients you will need

Marinara Sauce

Fresh Basil

Seasoning

Tomato

Mussels

Pepper

Pasta

Beer

Salt

Equipment you will use

Pot

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.

Ingredients you will need

Crusty Bread

Mussels

Pasta

Sauce

Equipment you will use

Bowl

Equipment

Pot

Bowl

Ingredients

Servings:

1bunches

basil leaves 2cans

beer (your choice)6cloves

garlic, minced fine 3Tbsps

kosher salt 473milliliters

marinara sauce 96

mussels, debearded and well scrubbed 237milliliters

olive oil 4Tbsps

Irvine Spice Supreme Salad and Pasta Mix Seasoning 3Tbsps

cracked black pepper 2

red onions, chopped fine 8

fresh finely chopped tomatoes

Recommended wine: Chardonnay, Muscadet, Riesling

Shellfish works really well with Chardonnay, Muscadet, and Riesling. Buttery chardonnay is great for scallops, shrimp, crab, and lobster, while muscadet is a classic pick for mussels, oysters, and clams. If you've got some spice in your shellfish, a semi-dry riesling can balance out the heat. You could try Santan Ema Reserve Chardonnay. Reviewers quite like it with a 4.3 out of 5 star rating and a price of about 14 dollars per bottle.