Growing up in Florida, I had the pleasure of trying lots of different seafood before I was even old enough to pronounce most of it. Lobster is my favorite along with shrimp and crab. But one of my weaknesses {and another favorite} is a bowl of hot steamed mussels. I have had them cooked in wine, curry, tomato sauce, even clam chowder. A bowl of mussels and hot crusty bread is my idea of foodie heaven!
I came across this recipe in the cookbook, Now Eat This Italian by Chef Rocco Dispirito.
I am a fan of his other Now Eat This cookbooks, where he cuts the calories in well known dishes. I marked quite a few recipes to try when browsing the book at the library and I knew his mussels recipe had to be a good one.
This version of Mussels Marinara was fresh and flavorful and only took a few minutes to make. The original recipe uses fresh mussels, which I couldn’t get in my neck of the woods, so I just used two boxes of frozen, thawed mussels without the sauce packet.
Whether you’re a seafood lover or not give this recipe a try.
I bet you’ll love mussels as much as me after just one bite!
Also check out the recipe for Roasted Brussel Sprouts with Pancetta and Lemon
from this cookbook!
Ingredients:
Make 2-4 servings
- 1 tsp extra virgin olive oil
- 8 cloves garlic, thinly sliced
- 1/8 tsp crushed red pepper flakes
- 1/2 cup white wine, such as Pinot Grigio
- 1 1/2 cups no fat or no sugar added chopped tomatoes, such as Pomi
- 2 pounds mussels, scrubbed and debearded {fresh or frozen}
- salt and pepper, to taste
Directions:
- Heat to olive oil in a large non stick skillet over medium high heat.
- Add the garlic and saute until deep golden brown, about 2 minutes, stirring often.
- Add red pepper flakes and wine, and cook until reduced by half.
- Add the tomatoes and bring it to a simmer.
- Scoop the mussels into the pan and cover and cook, stirring occasionally, until they all open, about 8-10 minutes.
- Season with salt and pepper.
- Divide among 4 bowls and serve with crusty bread for dipping.
Recipe adapted from Now Eat This Italian by Rocco Dispirito.
You can use fresh or frozen mussels for this recipe.
I used 2 boxes of frozen mussels, thawed and removed the chunks of butter sauce.
Heat to olive oil in a large non stick skillet over medium high heat.
Add the garlic and saute.
Cook until a deep golden brown, about 2 minutes, stirring often.
To cut calories Chef Rocco recommends using no fat or no sugar added chopped
tomatoes, such as Pomi brand.
Add red pepper flakes and wine, and cook until reduced by half.
Then add the tomatoes and bring it to a simmer.
Scoop the mussels into the pan.
Cover and cook.
Stir occasionally, until they all open, about 8-10 minutes.
Season with salt and pepper.
You can’t serve mussels without hot, crusty
French bread for soaking up the sauce!
I made Spinach Feta Puffs, Ava’s favorite, to go with the mussels.
Divide until bowls and dinner’s served! I hope you brought your appetite!
I love seafood and I will be eating this as soon as I go to the store and get the mussels and Pomi brand tomatoes! I bet clams would also be good! Thanks for the recipe.