Need a recpe for Mussels Marinara

[angelsmom]

I have tried several recipes and have not liked any. Does anyone have a favorite?

[chefj]

I just steam open Mussles in white wine and add some homemade Marinara sauce. Done
Simple Marinara
Saute chopped garlic and parsley in olive oil with some chili flakes and black pepper.
Add tomato pulp canned or fresh(skinless and seedless) , crumbled dried Oregano, Basil leaves, Salt and Sugar.All to taste.
Simmer 20min.(canned tomato) to 45min ( for fresh)
Adjust seasoning.

[Harters]

Doh. I'd forgotten Americans call tomato based sauce "marinara" (it used to beat me why I wasnt getting seafood on my marinara pizza).

With mussels, I'd call that sauce "Provencale", chefj

[gingershelley]

Harters, Your correct interpretation of Moules Mariniere would be what I would think the OP was posting/trolling for as well. I believe the origin of the dishes name is from the French for 'mariner', as in fisherman....

I do similar to you, but through in a couple of garlic cloves.

You can gild the lily also by adding a couple dollops of creme fraiche to the pot liquid before serving, which is a nice variation. Don't forget the crusty bread!

[Harters]

The absolute best experience I've had with mussels is in the Dutch speaking part of Belgium. A vast pot of mussels is put in front of you (cooked as I describe). An equally vast pot of fries is also put in front of you. And a small bowl of mayo and, usually, a small bowl of some other tangy sauce that I've never been able to work out what was in it.

[gingershelley]

Agreed the Dutch Belgian's know their mussel prep! And having it arrive in VAST vats, with equally vast amounts of frites and sauce... well, heaven!

[chefj]

Not if it is Italian.

[Harters]

It wouldnt be Italian where I am.

[chefj]

Here the French Dish would be spelled Marinières and the Southern Italian, Marinara.
I think that is where the confusion is.

[Harters]

I wasnt confused as such. I'd simply forgotten that to Americans marinara is a tomato based sauce, whereas to Britons its a seafood sauce.

[angelsmom]

This sounds most like what I was looking for...thanks..no wine?

[chefj]

Wine was the first ingredient

[Harters]

I always go with the simple classic moules mariniere ( I'm assuming it must be called marinara where you are)

Gently fry a couple of finely chopped shallots (or onion). Chuck in a little white wine. Chuck in the mussels. Lid on. Couple of minutes cooking. Add chopped parsley. Serve.