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There are many ways to prepare mussels with marinara sauceAs in almost all recipes, each house has its own way and its tricks to make it. In this case, I will show you the recipe that my grandmother made and that my father continues to make today.
In our case, for example, we like the sauce to be thick, so that it sticks to the mussels. But if you like it more liquid so that the mussels are submerged in it, you can add more liquid, the liquid used to cook the mussels or even a little fish broth.
Mussels with marinara sauce
These mussels are easy to make and delicious
- Barbara Gonzalo
- Kitchen: Spanish
- Recipe type: Fish
- Rations: 4
- Preparation time:
- Cooking time:
- Total time:
Ingredients
- 1 kg of mussels
- 1 / 2 cebolla
- 1 garlic clove
- 3 tablespoons olive oil
- 350 gr. Crushed tomato
- 1 hoja de laurel
- 1/2 glass of white wine
- 1 handful of chopped parsley
- water
Preparation
Clean the mussels and put them in a pan with a bay leaf and a little water in the bottom.
Put the covered casserole over high heat and cook for about 3 minutes until we see that the mussels have opened. Halfway through cooking, move them a little so that they all open well.
Drain them and reserve the broth that they have released.
In a frying pan with oil, poach the onion and small minced garlic.
When we see that the onion and oil are done, add the white wine and cook for 2-3 minutes over high heat so that the alcohol evaporates.
Then add the crushed tomato and the bay leaf that the mussels were carrying and cook over medium heat until we see that the sauce begins to thicken.
Add 3 or 4 tablespoons of the mussels cooking broth and the chopped parsley, stir and cook for a few minutes.
Pour the sauce that we have just prepared over the mussels, give them a few turns so that they are well impregnated and we have them ready to serve.
