In the kitchen, mussels always arrive as a grateful bite of the sea, suited for many preparations. This dish offers a versatile option that works brilliantly as an appetizer or a main course. Along with its pleasing flavor, mussels bring valuable nutrients that fit into a balanced diet, especially as a source of healthy protein.
They can be prepared in various ways, such as steaming with vinaigrette or cooking with tomatoes. Yet one of the tastiest paths is to simmer them in a rich marinara sauce. It is a northern style preparation that draws crowds and tends to disappear quickly from the pot.
Preparing this version takes a touch more patience than simpler options, but the payoff in flavor makes it worth the extra effort.
Marinara Style Mussels Recipe for 4
Contents:
- 3 kilograms of mussels
- 2 onions
- Tomato sauce
- 2 tablespoons paprika
- Olive oil
- Bay leaves
- Parsley
- Salt
- Half a glass of white wine
Cook the mussels until they open. This step is fundamental to preparing them in marinara style.
Detaling:
- First, clean the mussels thoroughly by removing the beards and any debris clinging to the shells. This cleanup can be the most frustrating part, but it pays off in texture and taste.
- Next, place the mussels in a pot with a little water and a bay leaf to boost flavor. Cover and simmer until the shells open.
- When ready, remove the mussels and separate the shells. Strain the cooking liquid and set it aside to use in the sauce.
- Begin the sauce by heating olive oil in a pan with minced garlic and chopped onion. When the onions soften, stir in the flour and cook briefly to remove the raw taste. Then add the tomato sauce and paprika, mixing well.
- Pour in a portion of the reserved cooking liquid while continuing to stir, and add half a glass of white wine. Let the alcohol evaporate as the mixture thickens to the desired consistency and color.
- Fold the mussels into the sauce and heat through. Serve steaming hot, and if desired, rest the pan briefly to let the flavors meld before presenting. A sprinkle of chopped parsley finishes the dish just before serving.
Notes: The sauce should cling to the mussels without becoming too thick. Adjust the amount of cooking liquid and wine to reach a balanced, glossy finish that coats the shells nicely.