Mussels marina

Weekly seafood=indulgence….at $5 lb. for fresh mussels, it’s not a bad deal, especially when the rest of the ingredients for the meal are really cheap–less than $5 to get dinner on the table cheap. While I realize it’s still way over some folks’ food budget, I will take aim at a special occasion dinner that anyone can make.

**Advance apologies for the photos.  It was dark when I got home to make supper….and this meal doesn’t present the next day when the sun is out at all.  Why?  There was no leftovers 🙂

Mussels marina can be served with pasta or just get a big loaf (or make) of bread and serve it hot and dip your heart out.  Either way, you can’t lose.

You’ll need:

  • 1 lb. mussels in their shells
  • 2 16 oz. cans of diced italian style tomatoes or one 32 ounce can
  • 1/2 medium onion chopped
  • 1 t. fresh garlic
  • 1/2 c. white wine or chicken stock
  • italian seasoning
  • salt/pepper
  • 1/4 c. chopped fresh parsley
  • olive oil
  1. Using a wide and deep saute pan, brown onion and garlic in olive oil until the onion gets translucent.
  2. Add wine and cook off some of the liquid, about 5 min.
  3. Add tomatoes and bring to a simmer.
  4. Season with italian seasoning and salt/pepper to taste.
  5. While simmering, add mussels to marina.  Put a lid on it and simmer for 10 min.
  6. Mussels that don’t open need to be removed and thrown away!
  7. Serve with crusty bread or pasta or by themselves…YUM!

One thought on “Mussels marina

  1. Pingback: Marinated Maple Soy Salmon | Domesticated Academic

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