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Mussels Marinara

 
This recipe can be made gluten free by choosing gluten-free versions of basic ingredients commonly found in supermarkets or online.gluten-free
This recipe can be made completely dairy-free.dairy-free
This recipe is suitable for a pescetarian diet.pescetarian
 
One serving costs about $1.26

$1.26 per serving

1 people like this recipe

1 likes

This recipe is ready in 45 minutes

Ready in 45 minutes

4 gluten-free,dairy-free,pescetarian,gluten free,dairy free,pescatarian
spoonacular Score:35%

Spoonacular Score: 35%

 

Need a caveman, gluten free, dairy free, and primal hor d'oeuvre? Mussels Marinara could be a spectacular recipe to try. This recipe makes 4 servings with 79 calories, 2g of protein, and 0g of fat each. For $1.26 per serving, this recipe covers 7% of your daily requirements of vitamins and minerals. A mixture of pepper, salt, finely-chopped garlic, and a handful of other ingredients are all it takes to make this recipe so delicious. 1 person were impressed by this recipe. From preparation to the plate, this recipe takes approximately 45 minutes. All things considered, we decided this recipe deserves a spoonacular score of 40%. This score is not so excellent. Try Mussels Marinara, Mussels Marinara, and Sicilian Mussels Marinara for similar recipes.

Chardonnay, Muscadet, and Riesling are great choices for Shellfish. Buttery chardonnay is great for scallops, shrimp, crab, and lobster, while muscadet is a classic pick for mussels, oysters, and clams. If you've got some spice in your shellfish, a semi-dry riesling can balance out the heat. One wine you could try is Raymond Reserve Selection Chardonnay. It has 4.4 out of 5 stars and a bottle costs about 18 dollars.

Raymond Reserve Selection Chardonnay

The Napa Valley Reserve Chardonnay opens with toasty aromas of vanilla bean, baked pears and a hint of cantaloupe. In the mouth, it offers a medley of harmonious flavors, orange zest, caramel, golden delicious apples, jasmine and lemon. This wine is beautifully balanced with crisp acidity and an elegant lingering finish.

» Get this wine on Wine.com

Ingredients

Servings:
8 oz
8 oz diced canned tomatoes
diced canned tomatoes
1 cup
1 cup dry white wine
dry white wine
0.5 cups
0.5 cups fresh basil
fresh basil
2 Tbsps
2 Tbsps fresh parsley
fresh parsley
2 Tbsps
2 Tbsps garlic
garlic
1.02
1.02  blue mussels
blue mussels
1 tsp
1 tsp salt
salt
0.25 tsps
0.25 tsps white pepper
white pepper
8 oz diced canned tomatoes
8 oz
diced canned tomatoes
1 cup dry white wine
1 cup
dry white wine
0.5 cups fresh basil
0.5 cups
fresh basil
2 Tbsps fresh parsley
2 Tbsps
fresh parsley
2 Tbsps garlic
2 Tbsps
garlic
1.02  blue mussels
1.02
blue mussels
1 tsp salt
1 tsp
salt
0.25 tsps white pepper
0.25 tsps
white pepper

Equipment

sauce pan
sauce pan
sauce pan
sauce pan


Instructions

  1. In a large saucepan, combine all ingredients except mussels. Bring to a boil and add mussels, cover and simmer for 6 to 8 minutes until all mussels have opened. Remove cover and simmer 2 more minutes.
  2. Serve hot with garlic bread and your favorite wine.
  3. This recipe yields 4 servings.
  4. Suggested Wine: Beverage suggestions: Light lager, Dark or amber beer
  5. NOTES : Chef's Tip - Mussels must be thoroughly washed and scrubbed prior to cooking. New Zealand Green Lipped mussels are a great substitute for blues.

Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit

Price Breakdown

Cost per Serving: $1.26
Ingredient
8 ounces diced canned tomatoes
1 cup dry white wine
½ cups fresh basil
2 tablespoons fresh parsley
2 tablespoons garlic
2 blue mussels
¼ teaspoons white pepper
Price
$0.49
$3.25
$0.47
$0.32
$0.36
$0.09
$0.06
$5.03

Tips

Health Tips

  • Although the body needs salt to survive, most of us get too much. The problem with consuming too much salt (what chemists call "sodium chloride") is actually the sodium part, which is why people concerned about high blood pressure go on low-sodium diets. If you are trying to reduce salt in your diet, you can try salt substitutes like potassium chloride or try to make do with less salt by using more black pepper, herbs, and spices.

  • If you are cooking with wine, be aware that the amount of alcohol that evaporates could be much less than you think. In fact, researchers found that anywhere between 4 and 49 percent of the alcohol in a dish might remain depending on the cooking method, length of cooking, etc. If you're concerned about the amount of alcohol you're consuming, keep an eye on how much wine is going into your dish!

  • Before you pass up garlic because you don't want the bad breath that comes with it, keep in mind that the compounds that cause garlic breath also offer a lot of health benefits. Garlic has anti-inflammatory, antioxidant, antibacterial, and antiviral properties. If you really want to get the most health benefits out of your garlic, choose Spanish garlic, which contains the most allicin (one of garlic's most beneficial compounds).

Price Tips

  • Fresh herbs can be expensive, so don't let them go to waste. If you have any leftovers, you might be able to freeze them. The Kitchn recommends freezing hardy herbs like rosemary and thyme in olive oil, while Better Homes and Gardens suggests using freezer bags to freeze basil, chives, mint, and more.

Cooking Tips

  • Don't have fresh herbs? Substitute dried herbs, but use about 1/3 less because dried herbs are more potent than fresh.

  • Fresh herbs should be added toward the end of the cooking process — even at the very last minute?especially delicate herbs like cilantro, basil, and dill. Hardier herbs like bay leaves, rosemary, and thyme can be added earlier.

  • Don't have any wine in the house? Red wine vinegar and white wine vinegar can be used to deglaze pans. Chicken/beef broth or grape juice can also be used in place of wine in a pinch, especially if a recipe only calls for a small amount.

  • Here's a trick for peeling garlic quickly. Put the garlic clove on your cutting board. Take a knife with a thick blade and place the blade flat across the garlic clove (the clove should be closer to the handle than the middle of the blade). Whack down on the flat side of the blade with your free hand to smoosh the garlic a bit. Done correctly, the skin will peel right off.

  • get more cooking tips
Disclaimer

Nutritional Information

Quickview
78 Calories
1g Protein
0.31g Total Fat
7g Carbs
6% Health Score
Limit These
Calories
78
4%

Fat
0.31g
0%

  Saturated Fat
0.05g
0%

Carbohydrates
7g
2%

  Sugar
3g
3%

Cholesterol
1mg
0%

Sodium
672mg
29%

Alcohol
6g
34%

Get Enough Of These
Protein
1g
4%

Vitamin K
48µg
46%

Manganese
0.42mg
21%

Vitamin C
10mg
12%

Vitamin A
455IU
9%

Vitamin B6
0.17mg
9%

Vitamin B12
0.49µg
8%

Iron
1mg
8%

Potassium
257mg
7%

Copper
0.14mg
7%

Magnesium
22mg
6%

Fiber
1g
5%

Vitamin E
0.77mg
5%

Phosphorus
46mg
5%

Vitamin B3
0.9mg
5%

Vitamin B1
0.06mg
4%

Calcium
41mg
4%

Selenium
2µg
4%

Folate
14µg
4%

Vitamin B2
0.06mg
3%

Zinc
0.39mg
3%

Vitamin B5
0.24mg
2%

covered percent of daily need

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