Mussels Marinara
56 people added this to their Recipe Box
This recipe makes 4 servings
Nutritional Info |
|
|---|---|
| Per serving: about | - |
| cal | 205 |
| pro | 14 g |
| total fat | 9 g |
| sat. fat | 1 g |
| carb | 15 g |
| fibre | 2 g |
| chol | 29 mg |
| sodium | 452 mg |
| % RDI: | - |
| calcium | 9 |
| iron | 42 |
| vit A | 10 |
| vit C | 65 |
| folate | 26 |
This easy and impressive dish is just the thing for Friday night entertaining. Serve with spaghetti or a baguette to soak up the tasty sauce. Serve with spaghetti and steamed rapini or broccoli.
Ingredients
- 3 lb mussels
- 1 tbsp extra-virgin olive oil
- 1 small onion, minced
- 1 clove garlic, minced
- 1/2 cup white wine
- 1-1/2 cups Marinara Sauce Recipe
- 1/4 cup minced fresh parsley
Preparation
Scrub mussels; remove any beards. Discard any that do not close when tapped. Set aside. (Make-ahead: Refrigerate for up to 2 hours.)
In Dutch oven, heat oil over medium-high heat; fry minced onion and garlic, stirring occasionally, until softened, about 5 minutes.
Stir in wine, sauce and half of the parsley; bring to boil. Add mussels; cover and cook until mussels open, about 8 minutes. Discard any that do not open. Sprinkle with remaining parsley.
In Dutch oven, heat oil over medium-high heat; fry minced onion and garlic, stirring occasionally, until softened, about 5 minutes.
Stir in wine, sauce and half of the parsley; bring to boil. Add mussels; cover and cook until mussels open, about 8 minutes. Discard any that do not open. Sprinkle with remaining parsley.
Source : Canadian Living Magazine: September 2007
- Keywords : Main Course; Mussels; White wine; Boil;
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