Simply Perfect Mussels Marinara Recipes

Steps:

• 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 it 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.

Steps:

• Heat the olive oil in a large (12-inch) skillet. Add the onion and saute over medium heat until translucent, 5 to 10 minutes. Add the garlic and cook for 1 more minute. Add the wine and cook on high heat, scraping up all the brown bits in the pan, until almost all the liquid evaporates, about 3 minutes. Stir in the tomatoes, parsley, salt, and pepper. Cover, and simmer on the lowest heat for 15 minutes.

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.

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.