Marinara mussels (in Italian “a la marinara”, which means “at the seafaring way”) are a very simple dish to be made with these delicious molluscs.
It is differs from the famous impepata mussel only for the absence of spicy and chilly ingredients such as black pepper or chili pepper. Marinara mussels are perfect both as an appetizer and as a second light and summery, a salty taste of sea for your lunch or dinner based on fish.
Marinara mussels are also a great classic of Italian cuisine especially in the south and on the coast, where seafood is abundant and very appreciated.
Their implementation then is fast and the only bore it will be to clean the mussels if you do not have a retailer that will do it for you. It is very important have high quality mollusks, like in Italy, to have a tasty dish.Always accompany the lemon to squeeze fresh for those who want to add it even though this dish does not need it.
Print Recipe
MARINARA MUSSELS
Instructions
First, put the mussels in salty water at room temperature (1). Then start cleaning them by removing the beard (byssus) and scratching the shells first with a knife (2) and then with a steel mesh to remove any impurities that might then goes in the pan. Then put them on a colander (3).
Peel and finely chop the clove of garlic (4) and put it apart. Then pour five tablespoons of extra virgin olive oil (5) into a large, non-stick frying pan and let it warm at medium heat before add chopped garlic (6).
Once the garlic has soaked in, add the mussels (7), raise the flame and pour the white wine (8). Then cover with a lid (9) and let it go for five or ten minutes, depends when the mussels will all have to open. Once opened, sprinkle them with fresh chopped parsley and then turn off the fire. Place the mussels in soup bowls with all their cooking water. Serve immediately hot on the table and remember to put an empty bowl to throw away the shells.
