Mussels Marinara

I used greenshell half mussels from New Zealand

I used greenshell half mussels from New Zealand

This Halloween there’s something lurking in my freezer that I find more terrifying than any ghoul.

Mussels.

I grabbed a bag of New Zealand mussels from the shop in a rush of optimism but then, at home, realised that I was absolutely terrified of cooking them. What if they tasted rank? What if I prepared them improperly and we all got food poisoning? What if they COME ALIVE in my hands?

what if they suddenly acquire a taste for human flesh? WHAT THEN?!

what if they suddenly acquire a taste for human flesh? WHAT THEN?!

Happily none of the above came to pass when I finally screwed up the courage to get these weird critters in a pot.

I chose one of the simplest recipes since I’m a newbie with this kind of thing, and it went off without a hitch.

I say ‘without a hitch’, there was some cursing when I had to wrestle the molluscs from their shells to eat them (surely there’s a special mussel extracting device out there?)

Mussels Marinara (serves 2-3)

*slightly adapted from Gino D’Acampo

  • 1 tbsp olive oil
  • 2 cloves garlic, minced
  • 1 red chili, seeds removed and finely chopped
  • 1 large tomato, chopped
  • 6 tbsps fish (or chicken) stock
  • 4 oz mussels (or 8 large mussels in my case)
  • 1 lemon, cut into wedges
  1. Heat the oil in a saucepan and add the garlic, chili and tomatoes. Fry gently for 2 minutes.
  2. Add the stock, season well and simmer until the sauce reduces by about half.
  3. Add the mussels, cover and simmer in the sauce for 5 minutes. Squeeze over the juice from a lemon wedge.
  4. Serve with the remaining lemon wedges.

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5 thoughts on “Mussels Marinara

  1. Pingback: Mixed Seafood Chowder | Things My Belly Likes

  2. Pingback: Parmesan & Garlic Stuffed Mussels | Things My Belly Likes

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