Mussels Marinara

This mussels marinara recipe is a simple, yet elegant, pasta dinner.  Serve with garlic bread and a green salad.

Yield: 5 servings (serving size: about 20 mussels, 1/2 cup sauce, and 1 cup pasta)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 305
  • Calories from fat: 17%
  • Fat: 5.6g
  • Saturated fat: 0.9g
  • Monounsaturated fat: 2.5g
  • Polyunsaturated fat: 1.2g
  • Protein: 16g
  • Carbohydrate: 47.6g
  • Fiber: 4.1g
  • Cholesterol: 20mg
  • Iron: 5.8mg
  • Sodium: 451mg
  • Calcium: 56mg

Ingredients

  • 1 tablespoon olive oil
  • 1 cup finely chopped onion
  • 3 garlic cloves, minced
  • 2 cups chopped tomato
  • 1/2 cup dry white wine
  • 1/3 cup chopped fresh flat-leaf parsley
  • 2 tablespoons chopped fresh basil
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon crushed red pepper
  • 2 bay leaves
  • 5 pounds fresh mussels, scrubbed and debearded (about 100 mussels)
  • 5 cups hot cooked linguine (about 10 ounces uncooked pasta)
  • Basil sprigs (optional)

Preparation

  1. Heat oil in a large stockpot over medium-high heat. Add onion and garlic; sauté 3 minutes. Add tomato and next 7 ingredients (tomato through bay leaves); cook over medium heat 5 minutes. Add mussels; cover and cook 10 minutes or until mussels open. Discard bay leaves and any unopened shells. Remove mussels with a slotted spoon, and divide into 5 individual shallow bowls. Spoon tomato mixture over mussels. Serve over linguine. Garnish with basil sprigs, if desired.
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