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Warming, flavorful and easy to make, Mussels Marinara is perfect for two to share as an appetizer or as a light meal. I love to sop up the warm garlic-studded broth with garlic bread. Vampires beware!
Sort through your mussels and discard any that are broken or open, then remove the beards (the stiff fibrous piece that sticks out of the shell), and scrub the shells with a wire or stiff bristle brush.
Add the olive oil to a large pot over medium heat. When hot, add the shallot and cook just a few minutes. Add the garlic, and cook for another minute being careful not to burn it. Then add the salt, pepper, oregano, and red pepper flakes, stirring to combine.
Add the white wine and cook until it boils. Once boiling, add the tomatoes and their juice, and half the parsley, and bring to a boil again.
Add the mussels to the liquid, lower the heat slightly, cover the pan and cook until the mussels open, or about 6-8 more minutes.
Spoon the mussels into a large serving bowl, along with the liquid. Discard any mussels that did not open.
Sprinkle the remaining parsley over the mussels and serve with crusty, toasted garlic bread to sop up the liquid.
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!