I love mussels, have eaten them in several restaurants in different states and countries. I would like to share this particular recipe because after many attempts, this is one I believe to be closer to those I preferred.
My Private Note
Units: US | Metric
- 2 lbs of larger mussels, if possible
- 2 tablespoons butter
- 1 medium onion, chopped
- 2 garlic cloves, crushed and chopped
- 1 large carrot, very finely diced
- 1 cup dry white wine
- 1 bay leaf
- 1/4 teaspoon thyme
- 1 (14 ounce) can diced tomatoes with juice
- 1 tablespoon tomato paste
- 1 tablespoon of chopped parsley (Italian)
- 1Melt butter in a frying pan, add the veggies and cook at medium for about 5 minutes. Don't let them take too much color.
- 2Add wine, bay leaf, thyme, salt, pepper, diced tomatoes, and tomatoes paste; bring to a boil and let cook another 5 minutes.
- 3(All this could be prepared ahead of time and brought back to a boil at meal time).
- 4Clean the mussels.
- 5Those you find open knock it against another.
- 6If it does not close by itself discard it--it's dead.
- 7Same with those that didn't open after cooking.
- 8Now add the mussels to the boiling sauce; cover and cook 4 minutes.
- 9Serve 12 mussels per person.
- 10Pour sauce over it. Sprinkle parsley. (Serve with good French or Italian bread). Better if you warm your plates ahead of time in oven 180°F.
- 11Don't forget an empty dish at the center of table for the discarded shells.
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Nutritional Facts for Mussels Alla Marinara
Serving Size: 1 (444 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 345.9
- Calories from Fat 99
- Total Fat 11.1 g
- Saturated Fat 4.6 g
- Cholesterol 78.9 mg
- Sodium 955.2 mg
- Total Carbohydrate 22.0 g
- Dietary Fiber 2.5 g
- Sugars 6.7 g
- Protein 28.6 g