Mussels Marinara It's easy, affordable, and tastes incredible. If you're a mussels fan, here's one of the best ways to prepare them: mussels marinara! This Italian-inspired dish is often on restaurant menus.

Ingredients of Mussels Marinara

  1. Prepare 1/2 tablespoon of salt and water to cook the pasta.
  2. It's 8 ounces of linguine- cook by the package directions.
  3. It's 1/2 of of an onion -- finely diced.
  4. It's 1/2 of each jalapeno -- finely diced (with seeds makes spicier -Your choice:).
  5. You need 3-4 cloves of garlic -- finely chopped.
  6. It's 4 of each mushrooms sliced.
  7. Prepare 1/2 pint of grape tomatoes- quartered- or a cup of diced tomatoes.
  8. You need 1 ounce of olive oil.
  9. It's 1/4 teaspoon of dry,thyme.
  10. It's 1/4 teaspoon of dry,oregano.
  11. It's 1/4 teaspoon of pepper.
  12. Prepare 1 teaspoon of salt.
  13. It's 1 1/2 teaspoon of sugar (If you like a slightly sweeter sauce adjust at the end:).
  14. It's 1 cup of clam juice.
  15. You need 1-1 1/2 pounds of mussels cleaned - no dead ones.
  16. You need 2 cups of tomato sauce.
  17. You need 1 ounce of basil - fine chiffonade/ribbon cut.
  18. Prepare as needed of Parmesan.

Mussels Marinara instructions

  1. Clean mussels- they should be closed, and if anything is hanging off pull and cut seaweed or beard. If open tap on counter three or four times to see if it closes. If it stays open throw it away. Dead shellfish will make you very sick..
  2. Place a 4 quart pot on and fill with 2 quarts of water and bring to a boil add a 1/2 tablespoon of salt.
  3. In a 4 quart pot, cook off pasta and set aside.
  4. Add the thyme,oregano, pepper, salt, sugar and clam juice and simmer for 5 minutes..
  5. Add mussels and tomato sauce Cover and cook until mussels have opened about 10 minutes. Discard any mussels that have not opened after that. Toss in basil and adjust seasonings if needed..
  6. Mix the mussels and sauce with pasta and serve Parmesan on top as you like..
  7. Note -I like adding peeled shrimp and scallops to make a Seafood Marinara I add them at the same time as I add the mussels. The scallops should be firm and the shrimp pink..

Mussels are done when the shells open up (discard any that remain shut). If using frozen mussels, cook until completely heated through. Serve over linguine with crusty bread to sop up the juice. The taste has such a natural Mussels flavor! This is the third time that I've made Mussels Marinara for this blog, but yet here we are, only writing about it after the third time.

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