Dutch black Mussels marinara. Mussels Marinara is a quick and easy appetizer you can make at home. Or it can be served as a weeknight dinner along with some crusty bread for a delicious. Salt and freshly ground black pepper.

When my sisters and I were very young, he'd take us to out-of-the-way, obscure restaurants or clam This is one of my favorite ways to eat mussels. This is my basic Marinara, but with a generous sprinkling of red chili flakes, it becomes Fra Diavolo! This mussels marinara recipe is a simple, yet elegant, pasta dinner. You can have Dutch black Mussels marinara using 11 ingredients and 3 steps. Here is how you achieve it.

Ingredients of Dutch black Mussels marinara

1. It's 250 gm of black Mussels.
2. Prepare 3 clove of garlic.
3. Prepare 1 of no. Onion.
4. Prepare 1 of lemon.
5. You need 100 gm of Tomato sauce.
6. Prepare 10 gm of Chilli flakes.
7. It's 1 of red chilli.
8. You need 20 gm of Corrainder.
9. You need 2 of spring onion.
10. You need 4 tbsp of Olive oil.
11. Prepare of Salt and pepper.

Serve with garlic bread and a green salad. Try Mussels Marinara, Mussels Marinara, and Sicilian Mussels Marinara for similar recipes. 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.

Dutch black Mussels marinara instructions

1. Saute Galric, chilli and onion add mussels..
2. Add sauce, tomato, lemon and greens. Season with salt and pepper..
3. Garnish with greens and lemon slices..

Any mussel that does not close (at least a little) when sprayed with water is no good and should be discarded. Put mussels into a heavy skillet and add tomatoes, oil, wine, garlic, and seasoning. Bring to a boil over medium heat, stirring occasionally. Marinara mussels, moules mariniere, in a large cooking pot, close-up view on a dark rustic wooden background. Sautéed with onions, roasted peppers and black olives in marinara with a hint of marsala wine served over pappardelle pasta.