| Level: | Intermediate |
| Total: | 30 min |
| Prep: | 10 min |
| Cook: | 20 min |
| Yield: | 4 to 6 servings |
Ingredients
- 3 tablespoons light oil or olive oil
- 1 small white onion, finely chopped
- 4 large cloves garlic, finely chopped
- 1 cup white wine
- 2 or 3 cans chopped plum tomatoes (32 to 48 ounces total)
- 1 tablespoon fresh chopped oregano leaves
- 1 tablespoon fresh chopped parsley leaves
- Salt and pepper
- 4 pounds fresh mussels, de-bearded, scrubbed and rinsed
- Pasta, as an accompaniment or bruschetta for dipping
- 1 tablespoon fresh chopped basil leaves
Instructions
- Heat the oil in a large saute pan over medium heat. Add the onion and garlic and saute until cooked. Add the wine and reduce by half, then add the plum tomatoes, oregano and parsley. Add the mussels to the pan and allow to cook for about 10 minutes until all the mussels are open. Transfer mussels to a platter. (Discard any mussels that do not open.)
- 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.
- 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.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 371 |
| Total Fat | 14 g |
| Saturated Fat | 2 g |
| Carbohydrates | 17 g |
| Dietary Fiber | 1 g |
| Sugar | 2 g |
| Protein | 37 g |
| Cholesterol | 85 mg |
| Sodium | 911 mg |
| Serving Size | 1 of 6 servings |
| Calories | 371 |
| Total Fat | 14 g |
| Saturated Fat | 2 g |
| Carbohydrates | 17 g |
| Dietary Fiber | 1 g |
| Sugar | 2 g |
| Protein | 37 g |
| Cholesterol | 85 mg |
| Sodium | 911 mg |
Reviews
It was my first time making mussels; I was pretty nervous and unsure if this recipe would work. I figured it was worth a shot … and it DEFINITELY was!!! I was amazed at how easy and delicious this recipe is!! I now have the confidence to make mussels marinara at home versus only having it at a restaurant, which saves money AND calories because I can control the amount of olive oil and anything else fattening that can go into the sauce.
I have never cooked mussels before and why I thought today would be the right day is beyond me, but still, I endeavored. My son loves mussels Marinara from his favorite restaurant and I knew he wouldn’t eat these if they weren’t equal in his mind. (he is 9). After his first bite, I couldn’t spoon them quick enough on his plate. Although this recipe states it is an intermediate, even a beginner like myself had no problems cooking it. I loved it and so did my family. Thank you!!!!