Mussels Marinara
Authentically Italian, this delicious and healthy mussel marinara recipe is sure to brighten your day. Blended for traditional southern Italian flavours, it has a rich tomato influence. Be sure to prepare your mussels the ‘Kinkawooka Way’ for maximum flavour and full-bodied texture.
Mussels Marinara
Serves: 2
Ingredients
1kg Boston Bay ready to cook mussels
2 cups of water
1 cup of white wine
3 teaspoons of extra virgin olive oil
1 small white onion, finely chopped
4 large garlic cloves, finely chopped
1 can cherry tomatoes or ½ punnet of cherry or baby Roma tomatoes
1 red chilli, diced
1 tablespoon of fresh chopped oregano
½ cup of fresh chopped parsley
Salt and pepper to taste
Method
1 Open the pack of Boston Bay ready to cook mussels and strain off the water. Give them a quick rinse under cold water.
2 Heat the pot on the stove with approximately 1cm of water. When the water is boiling add the mussels, cover with a lid and steam them for a couple of minutes, stirring every minute or so until they open.
3 Try to make sure every mussel comes into contact with the heat, which helps to make sure they open.
4 Remove from the heat and strain the mussels off, keeping some of the liquid in a bowl.
5 Heat olive oil in a large pan over medium heat. Add the onion, chilli and garlic. Cook until translucent.
6 Stir in the wine, crushed tomatoes, parsley and salt and pepper. Allow to cook for 2-3 minutes.
7 Add the mussels to the pan and cover with a lid. Allow to cook for 5 minutes.
8 Remove the mussels from the heat. Transfer to a large serving bowl or serving dish. Coat the mussels with the sauce, sprinkle with freshly chopped parsley and then serve.