These mollusks have several different names in Italian–cozze, muscoli, peoci, and mitili. Nowadays, most commercially available mussles are farmed, which guarantees a high level of cleanliness. However, they should still be thoroughly scrubbed under cold, running water, but not left to soak in water. Pull off the beards with the healp of a short, sharp knife and knock off any barnacles from the shells with the knife handle. Discard any mussels with broken shells or those that do not shut immediately when sharply tapped. Their tender, tasty flesh is very easy to digest and their cooking juices are a delicious addition to soups, sauces, and risottos.–Editors of The Silver Spoon
LC What Else is for Supper, Honey? Note
Uh, we can think of nothing else we need for this mussels marinara recipe aside from a generous pour of a crisp Sauvignon Blanc or, when we’re in the mood to go all Belgian, a white ale and a heaping mound of quick frites.
Mussels Marinara Recipe
Ingredients
- 3 1/4 pounds mussels, scrubbed
- Freshly cracked pepper
- 3 tablespoons finely chopped fresh parsley
Directions
- 1. Place the mussels in a large pan or pot over high heat with plenty of pepper but no water. Cook until the mussels open, about 5 minutes. Discard any that remain closed.
- 2. Drain the mussels, reserving the cooking liquid left in the pan that exuded from the mollusks during cooking. Place the mussels in a deep serving dish. Strain the cooking liquid through a strainer lined with cheesecloth into a small bowl. Stir in the parsley, pour the mixture over the mussels, and serve.
Hungry for more? Chow down on these:
- Drunken Mussels from Food 52
- Spaghetti w/ Mussels and Red Wine Marinara Sauce from Eclectic Recipes
- Baked Mussels with Crisp Bread Crumbs from Leite's Culinaria
- Saffron Mussel Stew from Leite's Culinaria
Mussels Marinara Recipe © 2011 Editors of The Silver Spoon. Photo © 2011 Edward Park. All rights reserved.
[Karen Depp] This is the most simple recipe for mussels, and it results in one of the most delightful, fresh, nose-in-the-air tastes. Nothing but mussels and parsley. One big pot, high heat, plate up, and eat! The sweet, delicate, natural taste of the mussels is the taste you get — no heavy, over-garlicked, creamy, tarted-up mussels here! Just the natural, sweet juices with a bit of parsley to add to that fresh taste. Smooth, sweet, with a hint of the waters — what more could we ask?
[Kristin Cole] Incredibly easy preparation with nice results. This recipe really highlights the flavors derived from the natural juices, with none of the typical wine or lemon added, just a bit of water from the rinsed mussels. The cracked pepper added a hint of complexity, and the chopped parsley some brightness. I did squeeze a bit of lemon after a few bites, just because I love the extra acidity, but if you’re looking for the true taste of the ocean, leave as-is.
I have a box of salt which is used to make ocean-like sea water for salt water aquariums. I make a gallon of this and chill it and place my fresh mussels in it and allow them to purge. I them remove them and rinse them and de-beard them. I sauté shallots, garlic, parsley, and chopped seeded tomato in butter and olive oil. Add white wine, boil, then add the mussels. Boil until they open and serve with a crusty baguette. May add a squeeze of lemon. This is a little slice of heaven.
We’re not going to argue with you, Stu B. Not with that description…sounds lovely! And with the tomatoes, it’s what I think most of us expect from a recipe with “marinara” in the title. Although we’re told that in some regions, “moules marinara” does, contrary to our assumptions, refer to this simple, tomato-less sauce that’s no less satisfying.