Mussels Seaweed Marinara
Made with Seaweed Marinara
1 tbsp olive oil
1 tbsp unsalted butter
1 small onion diced
3 garlic cloves minced
1/3 cup dry white wine
1 jar Seaweed Marinara
pinch of red pepper flakes
pinch of salt and pepper to taste
1 lb fresh mussels
1 tbsp flour for mussels
1 bunch fresh parsley chopped
for the garlic bread
olive oil to drizzle
1 French baguette sliced and toasted
1 garlic clove to rub onto bread
Melt butter with oil over medium heat in a large sauté pan. Add the garlic and onion and cook until translucent, about 5 minutes.
Meanwhile, dump the mussels into a large bowl of cold water with the flour; set aside.
Pour just enough white wine to barely immerse the onions and garlic in the pan - about 1/3 c of white wine. Cook until reduced greatly; about 3 to 4 minutes.
Once there’s less than a tablespoon of wine left in the pan, add the Seaweed Marinara and freshly ground pepper.
Drain and rinse the mussels before adding them in. Cook for approximately 10 minutes, or until the mussel shells open up.
Meanwhile, toast your baguette slices and drizzle with olive oil. Cut a smidgen off from the garlic clove to create a flat edge. Rub the flat side of the garlic clove against the baguette slices.
Serve the mussels straight from the pan or pour with sauce into a serving dish. Any mussels that didn’t open should be tossed (don’t try prying them open!). Garnish with parsley and garlic bread.
If you prefer, swap the crusty bread for linguine (about 1 pound should do it)