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!
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One thought on “Mussels marina

  1. Pingback: Marinated Maple Soy Salmon | Domesticated Academic

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