Sicilian Mussels Marinara
Serves: 4
Lelia Marks
1 January 1970
Based on User reviews:
40
Spice
59
Sweetness
53
Sourness
46
mins
Prep time (avg)
5.3
Difficulty
Ingredients:
280 g
Spaghetti2 cloves
Garlic (chopped)1 tsp
Red Pepper Flake1 cup
Clam Juice (bottled)1 tbsp
Parsley (chopped fresh)Directions:
1
Bring a large pot of salted water to a boil
2
Add the pasta and cook as the label directs; drain
3
Meanwhile, heat the olive oil in a large skillet over medium heat
4
Add the garlic and red pepper flakes; cook, stirring, until the garlic is slightly softened, about 1 minute
5
Drain the tomatoes, reserving 1/2 cup juice; crush the tomatoes with your hands and set aside
6
Add the tomato juice and bay leaves to the skillet
7
Cook, stirring, until slightly thickened, about 2 minutes
8
Add the clam juice and 1/4 teaspoon salt and cook until the liquid evaporates slightly, about 2 minutes
9
Add the crushed tomatoes and bring to a boil over medium heat
10
Reduce the heat to medium low and simmer until the sauce thickens slightly, about 12 minutes
11
Increase the heat to high
12
Remove the bay leaves and add the mussels to the sauce
13
Cover and cook until the mussels open, about 5 minutes
14
(Discard any unopened mussels
15
) Add the spaghetti and parsley; toss to coat
16
Season with salt and drizzle with more olive oil
17
Photograph by Justin Walker