Italian Mussels Marinara Recipe
User Reviews
5
2 reviews
Excellent
-
Prep Time
30 mins
-
Cook Time
10 mins
-
Total Time
40 mins
-
Servings
4
-
Calories
402 kcal
-
Course
Main Course, Appetizer
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Cuisine
Italian
Italian Mussels Marinara Recipe
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Italian mussels marinara recipe is a very simple recipe made with few fresh ingredients that come from the gastronomic tradition of Italian fishermen (pescatori) and sailors (marinai). "Alla Marinara" means "in the way and style of sailors (marinai)."
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Ingredients
- 2 kg mussels - ~4 ½ pounds (with shells)
- 2 cloves garlic
- 5 tablespoons olive oil - extra virgin
- 100 ml white wine ½ cup, dry
- 1 bunch parsley - (fresh)
Instructions
- Clean the mussels by scraping off any impurities with the blade of a small knife. Tear off the byssus, that is the bearded part that comes out of the shell. Then, with the help of a stainless steel sponge, clean well their shells. Remove algae and sand residues and encrustations. Discard any broken or hatched mussels.
- Then rinse the mussels quickly under running water, to remove all impurities. But do not let them soak in water for long.
- Now prepare the parsley and garlic. Depending on your taste, you may decide to chop both finely or leave them whole and remove them before serving the mussels. In a large nonstick skillet, pour the extra virgin olive oil and heat it over medium heat. Add the garlic and sauté for about 1 minute.
- Add the mussels. Stir and move them around so that the heat reaches them evenly.
- As soon as you see the mussels begin to hatch, which will take a couple of minutes, pour the dry white wine.
- Finally add the parsley. Chopped or whole as you prefer.
- Cover with a lid and let all the mussels fully open. When the mussels are all open, leave them on the heat for another 2 to 3 minutes.
- Transfer the mussels to a serving plate and drizzle them with their filtered cooking sauce. Serve the mussels marinara immediately with slices of homemade bread and some lemon slices.
Notes
- PLEASE NOTE: If the mussels are not well spaced in the pan, but overlapping and therefore opening cannot take place at the same time we give you some useful tips. Either pull the mussels out of the pan as the shells hatch or cook the mussels a few at a time or in two pans. This is because overcooking risks making the mussels hard and rubbery.
- PLEASE NOTE: If the mussels are not well spaced in the pan, but overlapping and therefore opening cannot take place at the same time we give you some useful tips. Either pull the mussels out of the pan as the shells hatch or cook the mussels a few at a time or in two pans. This is because overcooking risks making the mussels hard and rubbery.
Nutrition Information
Show Details
Serving
100g
Calories
402kcal
(20%)
Carbohydrates
11g
(4%)
Protein
31g
(62%)
Fat
23g
(35%)
Saturated Fat
4g
(20%)
Polyunsaturated Fat
3g
(18%)
Monounsaturated Fat
14g
(70%)
Cholesterol
71mg
(24%)
Sodium
739mg
(31%)
Potassium
919mg
(20%)
Fiber
1g
(4%)
Sugar
0.4g
(1%)
Vitamin A
1609IU
(32%)
Vitamin C
40mg
(44%)
Calcium
91mg
(9%)
Iron
11mg
(61%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 402 kcal
% Daily Value*
| Serving | 100g | |
| Calories | 402kcal | 20% |
| Carbohydrates | 11g | 4% |
| Protein | 31g | 62% |
| Fat | 23g | 35% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 14g | 70% |
| Cholesterol | 71mg | 24% |
| Sodium | 739mg | 31% |
| Potassium | 919mg | 20% |
| Fiber | 1g | 4% |
| Sugar | 0.4g | 1% |
| Vitamin A | 1609IU | 32% |
| Vitamin C | 40mg | 44% |
| Calcium | 91mg | 9% |
| Iron | 11mg | 61% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
2 reviews
Excellent
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