Simply Perfect Mussels Marinara Recipes

SIMPLY PERFECT MUSSELS MARINARA

Steps:

• Preparation:
• Scrape aqnd scrub mussels clean - Toss any that are not closed.
• Mince onion and garlic
• Cooking:
• In a tall pot sauté the onion and garlic in olive oil until they are translucent (don't burn the garlic).
• Add the wine and bring to a boil.
• Add the mussels, cover pot and cook until the mussels are fully opened (toss unopened mussels).
• In a separate pot bring the marinara sauce to a boil, then pour it over the mussels.
• Turn heat off and serve over linguine or your favorite pasta.
• Serve with garlic bread, a salad and some more of that great white wine. Heaven!.
• Servings size depends on the appetites of those you are serving.

MUSSELS ALLA MARINARA

Steps:

• Melt butter in a frying pan, add the veggies and cook at medium for about 5 minutes. Don't let them take too much color.
• Add wine, bay leaf, thyme, salt, pepper, diced tomatoes, and tomatoes paste; bring to a boil and let cook another 5 minutes.
• (All this could be prepared ahead of time and brought back to a boil at meal time).
• Clean the mussels.
• Those you find open knock it against another.
• If it does not close by itself discard it--it's dead.
• Same with those that didn't open after cooking.
• Now add the mussels to the boiling sauce; cover and cook 4 minutes.
• Serve 12 mussels per person.
• Pour sauce over it. Sprinkle parsley. (Serve with good French or Italian bread). Better if you warm your plates ahead of time in oven 180°F.
• Don't forget an empty dish at the center of table for the discarded shells.

MUSSELS MARINARA

Steps:

• If using live mussels, dump into colander and rinse well.
• Any mussel that does not close (at least a little) when sprayed with water is no good and should be discarded.
• Remove any"beards" remaining.
• Put mussels into a heavy skillet and add tomatoes, oil, wine, garlic, and seasoning.
• Bring to a boil over medium heat, stirring occasionally.
• Mussels are done when the shells open up (discard any that remain shut).
• If using frozen mussels, cook until completely heated through.
• Serve over linguine with crusty bread to sop up the juice.
• Accompany with remaining wine and a salad.