Mussels a la marinera: the recipe for a light and tasty seafood appetizer
He mussels with marinara sauce I am a fish appetizer simple and tasty that is prepared with few ingredients – mussels, garlic, oil, white wine and parsley, a true seafood cuisine classic and one of the easiest and fastest ways to cook mussels. tasty and Low in caloriesthey are perfect to start a fish menu, accompanied by slices of toasted bread or bruschetta with tomato sauce, but they are also excellent to taste as second course light or, alternatively, to be used as a condiment for a first course.
Preparing them is really simple and within everyone’s reach: after careful cleaning, the mussels, which must be very fresh and of excellent quality, are left to open in a pan with hodgepodge my garlicand, once opened, mix with White wine my chopped parsley. The baking must be brieflong enough for the shells to open: prolonged cooking would, in fact, make the mussels rubbery, unappealing, and unpalatable.
Discover how to prepare mussels seafood style following the procedure and tips step by step: to better appreciate its flavor hot taste and for now, perhaps accompanied by a good white wine.
If you liked this recipe, try other tasty recipes with mussels, such as fried or gratin mussels, ideal for an appetizer, or traditional Italian dishes such as stir-fry and impepata, which differs from marinara mussels due to the absence of white wine. and the addition of a generous pinch of pepper before serving.
Among the regional variations, don’t miss the mussel soup of Neapolitan origin and the mussels alla tarantina, typical of the Apulian city of the same name.
ingredients
Extra virgin olive oil
How to prepare mussels in marinara
Step 1
Step 1
The preparation of mussels a la marinera begins with the protagonists of the dish, which must be carefully cleaned. First the byssus is removed, that is, the beard that comes out of the valves 1.
The preparation of mussels a la marinera begins with the protagonists of the dish, which must be carefully cleaned. First the byssus is removed, that is, the beard that comes out of the valves 1.
Step 2
Step 2
Then gently clean the shells with a steel mesh. 2 and rinse the mussels with plenty of cold water to remove residues and impurities.
Then gently clean the shells with a steel mesh. 2 and rinse the mussels with plenty of cold water to remove residues and impurities.
Step 3
Step 3
At this point, prepare a base of oil and minced garlic in a large skillet (leave it whole if you prefer to remove it at the end) and fry it for a few moments before adding the mussels. 3.
At this point, prepare a base of oil and minced garlic in a large skillet (leave it whole if you prefer to remove it at the end) and fry it for a few moments before adding the mussels. 3.
Stage 4
Stage 4
As soon as the mussels start to open, pour in the white wine 4 and mix on high heat for a few seconds. Then cover with the lid, lower the heat, and cook until fully hatched.
As soon as the mussels start to open, pour in the white wine 4 and mix on high heat for a few seconds. Then cover with the lid, lower the heat, and cook until fully hatched.
step 5
step 5
Finally add plenty of chopped parsley 5cook for a few more seconds and then remove from heat.
Finally add plenty of chopped parsley 5cook for a few more seconds and then remove from heat.
step 6
step 6
The mussels alla marinara are ready: serve with all the shells, adding a few tablespoons of the filtered cooking juices, and serve piping hot. 6.
The mussels alla marinara are ready: serve with all the shells, adding a few tablespoons of the filtered cooking juices, and serve piping hot. 6.
Advice
To flavor the dish, you can add chopped chilli or halved datterini tomatoes to the garlic and oil sauté, which will also give it a touch of colour.
If you feel like it, you can serve the mussels a la marinera with lemon: in addition to an irresistible aroma, it gives the shellfish a pleasant note of freshness.
