Marano's E-Recipe Book - Flipbook - Page 11
Simple Mussels
Serves: 4 to 6| Prep Time: 20 mins | Cook Time: 30 mins
Ingredients
3 lbs. cultivated mussels, beards
removed
3 tbsp. extra virgin olive oil
2 tbsp. butter, unsalted
3 shallots, diced
Salt and pepper to taste
6 cloves garlic, finely minced
1 tsp. dried oregano
1/2 cup white wine
15.5 oz. jar of Marinara sauce
Handful Italian 'flat leaf' parsley, chopped
Baguette or crusty Italian bread, for dipping
Linguini (optional)
Directions
IMPORTANT: Discard any mussels with cracked or open shells. Store mussels in the fridge
with a damp cloth over the bowl. Don't keep mussels on or under ice.
1. Heat oil and butter in a large sauté pan (with lid) or Dutch oven.
2. When hot, add shallot, a pinch of salt and pepper, sauté until softened - about 2 mins.
3. Add garlic, oregano. Cook 2 mins. until you smell the garlic.
4. Add wine, simmer, and reduce mixture by half.
5. Add sauce and bring to a simmer.
6. Drop in mussels, cover and cook, occasionally shaking pan as mussels begin to open. DON'T OVERCOOK!
Mussels will open (3 to 4 mins.) and using tongs, remove from pan — one mussel at a time, with meat
attached; set aside in a large bowl.
7. After removing mussels from pan, cook the remaining sauce until it reaches your desired texture. There
is a lot of flavorful mussel juice in the sauce! Taste and season if necessary.
8. With heat turned off, return mussels (and juices) back to pan and toss. Sprinkle in parsley. Spoon mussels
into individual serving bowls and drown them in the delicious sauce.
9. Served with crusty bread or over linguini!
Visit our site to find more delicious recipes | trymaranos.com
