Wednesday, April 11, 2012

Out of Water Mussels Marinara

Out of Water Mussels Marinara
Now this is one of my boyfriends favorite entree dishes. He requests it all the time especially in the summer when they mussels are in season locally. Super easy dish to make just remember if the mussels don't open their shell, don't eat them they died before you cooked them and can get you sick. 

  • 3 tbs Olive oil
  • 1 small onion, chopped
  • 4 large cloves of garlic, chopped
  • 32 oz can chopped plum tomatoes
  • 1 cup white wine
  • 1 tbs of oregano
  • 1 tbs of parsley
  • 4 lbs of fresh mussels, scrubbed, rinsed and debearded
  • salt & pepper to taste
  • Bucatini pasta, for serving
Heat: Medium         Cooking Time: 20 Minutes         Serving Size: 4 people

Got your mussels early? Here's how to store them
  • Place the mussels in a large bowl
  • moisten a kitchen towel and place it over the bowl of mussels
  • You should only keep mussels for a couple of days 
Cleaning them up
  • Only do this right before you are ready to cook the mussels
  • Take your mussels and place them in a large bowl
  • Fill with cold water till the mussels are fully submerged
  • Let them sit for 15 minutes, this is to allow the mussels to release all of the sand and dirt they have inside them.
  • Now you are going to clean and debeard the mussels. Here is a great video of how to do it by Kitchen Daily (Learn to debeard video)
How to put it all together
  1. Heat olive oil in the largest saute pan you have
  2. Add the onion & garlic to the pan until cooked
  3. Add wine and reduce it by half. 
  4. Now add the tomatos, oregano, and parsley and bring up to a simmer about 3-5 minutes 
  5. Add the mussels and cook through, about 10-15 minutes
    1. If the mussels didn't open after the cooking process, don't eat them, they were probably dead when you got them