Mussels Marinara

Name: Mussels Marinara
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 6
Cuisine: Global
Ingredients: 1 Tbsp fresh chopped basil leaves; 1 Tbsp fresh chopped parsley leaves; 4 large cloves garlic, finely chopped; 3 Tbsps light oil or olive oil; 2 kilograms fresh mussels, de-bearded, scrubbed and rinsed; 1 Tbsp fresh chopped oregano leaves; 6 servings Pasta, as an accompaniment or bruschetta for dipping; 6 servings Salt and pepper; 1 small white onion, finely chopped; 237 milliliters white wine

You can never have too many hor d'oeuvre recipes, so give Mussels Marinaran a try. This recipe covers 28% of your daily requirements of vitamins and minerals. One serving contains 448 calories, 26g of protein, and 11g of fat. This recipe serves 6. A mixture of olive oil, onion, pasta, and a handful of other ingredients are all it takes to make this recipe so flavorful. To use up the white wine you could follow this main course with the White Wine Frozen Yogurt as a dessert. It is a good option if you're following a dairy free and pescatarian diet. From preparation to the plate, this recipe takes approximately 30 minutes.

Instructions

Heat the oil in a large saute pan over medium heat.

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Cooking Oil

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Frying Pan

Add the onion and garlic and saute until cooked.

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Garlic

Onion

Add the wine and reduce by half, then add the plum tomatoes, oregano and parsley.

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Plum Tomato

Oregano

Parsley

Wine

Add the mussels to the pan and allow to cook for about 10 minutes until all the mussels are open.

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Mussels

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Frying Pan

Transfer mussels to a platter. (Discard any mussels that do not open.)

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Mussels

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.

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Mussels

Pasta

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.

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Salt And Pepper

Seasoning

Mussels

Basil

Sauce

Equipment

Frying Pan

Ingredients

Servings:

1Tbsp

fresh chopped basil leaves 1Tbsp

fresh chopped parsley leaves 4large cloves

garlic, finely chopped 3Tbsps

light oil or olive oil 2kilograms

fresh mussels, de-bearded, scrubbed and rinsed 1Tbsp

fresh chopped oregano leaves 6servings

Pasta, as an accompaniment or bruschetta for dipping 6servings

Salt and pepper 1small

white onion, finely chopped 237milliliters

white wine

Recommended wine: Chardonnay, Muscadet, Riesling

Chardonnay, Muscadet, and Riesling are great choices for Shellfish. 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. The Hay Shed Hill Pitchfork Chardonnay with a 5 out of 5 star rating seems like a good match. It costs about 19 dollars per bottle.