by Karin Calloway
You might think that my children have refined palates since I am a chef. Think again. For the most part, my children are like most American children with favorite foods including chicken fingers, pizza, and the ubiquitous macaroni and cheese from the blue box. But there is one food that sets them apart from other, non-chef raised children. They love Mussels Marinara.
The dish is so simple to prepare, especially if you have a good fish purveyor who carries impeccably clean mussels. Cleaning the mussels is the longest part of the preparation of this dish. You’ll want to remove the beards (if present) and scrub each mussel under cold running water. Remember to discard any mussels with broken shells and any mussels that don’t close when given a squeeze.
Olive oil, garlic, white wine and canned diced tomatoes create an aromatic broth base. Add a tossed salad and some good crusty bread to dip into the broth and you’ve got a wonderful meal in minutes.
Makes 4 appetizer or 2 dinner servings.
*To clean mussels remove beard and scrub with a brush under cold running water. Discard any mussels with cracked or broken shells or those that do not close when pinched lightly.
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