Mussels Marinara

These Mussels Marinara is made with mussels, white wine, diced tomato, onion, garlic and parsley and cooked to perfection.

Whenever I eat this dish, one of my favorite parts is dipping the bread in the sauce! The sauce is the essence of this dish!

The trick to making the best mussels is to scrub and debeard them as efficiently as possible.

What you will need

• Mussels: I like to put my mussels in a bowl of cold salted water to irritate the mussels. After 30 minutes, I individually scrub and debeard each mussel.
• Butter: I used salted stick butter although you can use unsalted butter and control the salt level yourself.
• Garlic: I would recommend using fresh garlic but minced garlic from a jar works as well.
• Onions: I used white onions, although yellow works as well.
• Diced tomatoes: You can use fresh tomatoes, but I cheated and used diced tomatoes from a can. You could also buy a can of San Marzano tomatoes and hand crush them.
• White Wine: I would recommend a cheap dry white wine - definately not sweet wine.
• Parsley: I love garnishing all my plates. The parsley also adds to the flavor of each mussel. I chopped them up and added them at the end for a touch of color and flavor.

How to make Mussels Marinara

1. In a deep, large saute pan, melt 3 tablespoons of butter and then add the onion and garlic and cook for about 6 minutes.
2. Add the wine, tomatoes, thyme, salt and pepper and bring to a boil.
3. Add the mussels into the pan and cover for about 6 minutes until the mussels have opened up.
4. Remove from the heat and throw out the mussels that did not open
5. Garnish with parsley and serve!

Other dishes to try

• CAJUN SHRIMP ORZO
• CRAB CAKES WITH CHIPOTLE AIOLI
• FRIED CALAMARI

Mussels Marinara

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• Author: Maxine Dubois
• Total Time: 45 minutes
• Yield: 4 servings 1x

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Description

This Mussels Marinara is made with mussels, white wine, diced tomato, onion, garlic and parsley. 

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Ingredients

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• 3 tablespoons butter
• 1⁄2 teaspoon salt
• 1⁄2 teaspoon pepper
• 1 tablespoon minced garlic
• 2 cups of chopped onions
• 1 cup of chopped canned tomatoes
• 2 cups white wine
• ¼ cup of thyme leaves
• 2 tablespoons chopped parsley, or as needed to garnish
• 5 pounds of fresh mussels, scrubbed and debearded

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Instructions

1. In a deep, large saute pan, melt 3 tablespoons of butter and then add the onion and garlic and cook for about 6 minutes
2. Add the wine, tomatoes, thyme, salt and pepper and bring to a boil
3. Add the mussels into the pan and cover for about 6 minutes until the mussels have opened up
4. Remove from the heat and throw out the mussels that did not open
5. Garnish with parsley and serve!

• Prep Time: 30 minutes
• Cook Time: 15 minutes
• Category: Dinner
• Method: Cooking
• Cuisine: Italian

Nutrition

• Serving Size: 1
• Calories: 390.2
• Sugar: 0.1 g
• Sodium: 380.7 mg
• Fat: 11.4 g
• Saturated Fat: 1.8 g
• Carbohydrates: 17.7 g
• Fiber: 1.7 g
• Protein: 25.0 g
• Cholesterol: 55.5 mg