Mussels Marinara

Before You Start

Discard cracked or open mussels before cooking.

Discard any that stay shut after cooking.

If your hob runs hot, check at 4 minutes.

Serve with plenty of bread.

Cooking Mussels Marinara

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1. Scrub the mussels and pull off the beards. Discard any that are cracked or stay open when tapped.

   Mark done

2. Soften the garlic and chilli in the oil for 1 minute. Add the wine and tomatoes and simmer for 8 minutes.

   Mark done Start 1 min timer

3. Tip in the mussels, cover and cook over high heat for 5 minutes, shaking the pot, until they open. Discard any that stay shut.

   Mark done Start 5 min timer

4. Stir in the salt and parsley and serve with the bread.

   Mark done

After You've Cooked It

Eat at once. Do not keep or reheat cooked mussels.

Ingredient Swaps

• A pinch of dried chilli flakes works in place of fresh chilli — start with about a third of the quantity the red chilli in the list implies, since dried chilli is more concentrated, and add more to taste.
• An eighth of a teaspoon of garlic powder per clove is the usual stand-in when you are out of fresh garlic — it will not caramelise the same way, but it carries the flavour.
• A dry vermouth keeps for longer than an open bottle of white wine and is the closer swap than a random white left in the fridge; for an alcohol-free version, use the same amount of stock with a squeeze of lemon.

Good With

• Crusty bread
• Chips
• Green salad
• White wine

Questions and Answers

Nutrition per Serving

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.