Mussels in Marinara Sauce - Dairy Free

Mussels in Marinara Sauce

https://youtu.be/zSjKnDMSrYY

How to Make Italian Seasoned Breadcrumbs - Dairy Free

https://youtu.be/-dy9bSWDyf4

This recipe is so quick and easy! The most time consuming part of this recipe is cleaning and removing the beards from the mussels. And even this process takes about 5 minutes depending on how many mussels you buy.

I bought 2 lbs or 900 grams of fresh, organic PEI mussels at my local grocery store.

Make sure that if you are not cooking them right away, you keep them refrigerated and allow them to breathe. If they came home in a plastic bag, remove the plastic. You can wash them before hand, then return to fridge.

I washed each one individually and removed any beards.....that’s the fuzzy part that grows from the opening of the mussel. If you find a mussel that is open, tap it lightly. If it’s alive, it will close back up. If after a little while it does not close, throw it out. Also discard if damaged or cracked.

Time to start my marinara or easy tomato sauce.

For 2 lbs of mussels you will need:

2 cups of crushed tomatoes, you can use whole canned tomatoes if you prefer a chunky sauce

2 medium garlic cloves sliced....or finely minced if you don’t like larger pieces of garlic

Half a medium onion, chopped

1/2 tsp or more of hot peperoncini, or hot chili flakes

1/4 cup white wine

1 tbsp of fresh lemon juice

Salt and pepper to taste

A handful of Italian seasoned bread crumbs 

2 tbsps of freshly chopped parsley, or 1 tsp dried parsley

Over medium heat, drizzle olive oil in your pan, enough to coat it

Add onion and fry a little until it begins to soften then add your garlic and continue to fry

Add the crushed tomatoes, wine, lemon juice and pepper to taste. Be careful with the salt as mussels are already naturally salty from the ocean water.  Let simmer for 10 to 12 minutes until reduced and slightly thickened.

Drop in your cleaned mussels, stir and close lid tight. It will take about 5 minutes to cook the mussels. You will know they are cooked once they are all open. 

Once all open, sprinkle with breadcrumbs and fresh parsley. Serve Immediately.

Don’t overcook or they will become chewy.

 Serve with garlic bread to soak up all the delicious juices. Just toast some bread, drizzle with olive oil and rub with fresh garlic. Add salt to taste.

Smells amazing!!