The other night, I was racking my brain on what to make for dinner. We had eaten chicken and beef the few nights before, and I wanted something different! While shopping at Central Market, I noticed fresh mussels were on sale! My kids love seafood in general, but they especially love mussels. So I decided to make Mussels and Shrimp in a Marinara Sauce. It was a huge hit!
Mussels are easier to cook then you think and cleaning is actually very simple! They mussels were already debearded, so I rinsed them in a colinder and soaked them in salt water for about 10 minutes.
Once the mussels were drained, I sautéed garlic in some olive oil, added some white wine and canned tomatoes.
I added salt, pepper and some red pepper for a little kick, (and only enough so it wouldn’t be too hot for the kids!) Once the tomato broth came to a boil, I added the mussels and shrimp (deveined and in their shells.) I put a lid on the pot and let them simmer for 8-10 minutes or until the mussels were opened and the shrimp had turned pink. I sprinkled with some fresh chopped parsley and basil from my herb garden, and served it with some crusty Italian bread. It was a simple summer meal, enjoyed by all!!
Here’s the full recipe:
Mussels and Shrimp in Marinara Sauce
4 lbs. mussels, debearded
2 lbs. shrimp, deveined but still in shells
2 tablespoons olive oil
3 cloves garlic, crushed
1 cup dry white wine
2-28 oz. cans chopped tomatoes
Crushed red pepper (optional, if you like a kick!)
Fresh chopped basil, parsley or herb of choice
In a large stockpot, heat olive oil over medium heat. Add garlic, and sauté for 1 minute. Be careful not to burn it! Add the wine and tomatoes, salt pepper and red pepper ( if you like it spicy!) and bring to a boil. Add mussels and shrimp, cover and cook for 8-10 minutes, or until the mussel shells have opened and the shrimp have turned pink. Sprinkle with fresh chopped herbs, and serve in a bowl with the broth and crusty bread for dipping!
Let me know if your family enjoyed this simple meal as much as mine did!