Mussels Marinara has been a signature dish from my Mom for as long as I can remember. Friends and family over the years have made it a special request when they are coming because she does it better than anyone else. I have yet to find a restaurant that can replicate the delightfully tangy taste and gastronomical compulsion that keeps you dipping hunks of bread long after the mussels are gone.
The option is always to serve the Mussels Marinara over linguine – personally, several loaves of fresh bread and a hearty red wine are far better companions.
Want to WOW your guests for Feast of the Seven Fishes? or for New Year’s Eve dinner? Make it this dish – your guests will be begging for more. I promise.
THANKS, Mom for sharing the recipe!
The last picture below is how my son and nephew (who chose this as his birthday dinner) decided to handle leftover marinara. TOO cute not to snap a photo!
My Mom’s Mussels Marinara (serves 4)
Start with 6 dozen mussels.
Put mussels in the sink and barely cover with water and sprinkle the cornmeal (like 1/4 cup of cornmeal) into the sink. This cleans the mussels naturally. Leave them in the sink for approximately an hour and then scrub and de-beard the mussels.
1/4 cup EVOO
1/4 cup chopped onions
1 tsp dried basil
1/4 cup chopped celery
6 cloves of garlic crushed
Saute in a large pot (6 quart) kettle/pot that will be large enough to hold your mussels.
Add to the pot:
1/2 cup dry white wine
1 TB lemon juice
1/2 tsp kosher salt
1/4 tsp red pepper flakes
16 oz can of diced tomatoes
Bring to a boil and then add cleaned mussels. Cook mussels covered and simmer until mussels open – approximately 6-8 minutes.
Garnish with 1/4 cup chopped parsley before serving.
Make sure to have plenty of bread for dipping or serve with linguine.