Marinara-Style Mussels
- Total Time
- 25 to 30 minutes
- Rating
- Comments
- Read comments
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Ingredients
- ¼cup olive oil
- 1tablespoon minced garlic
- 1teaspoon sweet paprika
- 2tablespoons all-purpose flour
- Salt
- black pepper
- ¼cup chopped fresh parsley
- 3pounds medium mussels, well scrubbed
Nutritional analysis per serving (6 servings)
290 calories; 14 grams fat; 2 grams saturated fat; 0 grams trans fat; 8 grams monounsaturated fat; 2 grams polyunsaturated fat; 12 grams carbohydrates; 1 gram dietary fiber; 0 grams sugars; 28 grams protein; 651 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Put the oil in a large, deep skillet over medium heat. When it’s hot, add the garlic and cook for 1 minute. Add the paprika and cook for just a few seconds, then add the flour and some salt and pepper and stir until smooth. Slowly pour in 2 cups water, stirring constantly to form a smooth sauce. Adjust the heat so the mixture bubbles gently; cook until the sauce is thick, about 8 minutes. Stir in 2 tablespoons of the parsley.
- Step 2
Add the mussels and cover the skillet. Cook until all (or nearly all) the mussels are open, about 5 minutes. (Discard any mussels that do not open.) Garnish with the remaining 2 tablespoons parsley and serve immediately.
Private Notes
Comments
Alla marinara in Italian means "like sailors make it", but has come to mean "with tomato based sauce", especially in the US. Sailors returning to Europe from the Americas, where tomatoes are native, may have developed this sauce to help ward off scurvy, which later was found to be caused by vitamin C deficiency, which tomatoes would supply. This recipe should be called "a la mariniere", French for "like sailors make it" but a totally different dish. See any recipe for Moules a la Mariniere.
Great recipe for fast, delicious mussels. But if you want a creamy tomato version, steal Melissa Clarke's "Creamy Pan-Roasted Scallops With Fresh Tomatoes" recipe here on NYTimes Cooking. Add a pinch of crushed Fennel seeds. Replace the scallops with your cooked mussels.. Serve with toasted crusty French bread (I brush on a little olive oil)
I thought this okay, needed more like wine or lemon juice. Very easy
Great recipe for fast, delicious mussels. But if you want a creamy tomato version, steal Melissa Clarke's "Creamy Pan-Roasted Scallops With Fresh Tomatoes" recipe here on NYTimes Cooking. Add a pinch of crushed Fennel seeds. Replace the scallops with your cooked mussels.. Serve with toasted crusty French bread (I brush on a little olive oil)
my first nytimes note! hi there! no parsley so used coriander. added tons of lemon juice and more garlic and chilli. seemed too flourly until the mussels got in. but then.... lapped it up with leftover pizza crusts. it was great. just used the leftover juices to pressure cook a sweet potato soup. more lemon, more coriander! i aint no mastercook, but that was divine!!
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