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Mussels Marinara
Elevate your next gathering with this vibrant Mussels Marinara recipe, a coastal classic reimagined with the bold character of Erath Oregon Pinot Noir. In just 30 minutes, you’ll create a dish that’s both rustic and refined, where tender mussels steam in a rich tomato and wine-infused broth, accented by Calabrian chili and fresh herbs. Whether served as a stunning appetizer or a satisfying main course, this recipe pairs beautifully with Erath’s signature Pinot Noir, making it a perfect addition to your collection of Oregon wine-inspired meals.
Recipe by: @realfoodbysarah
Ingredients
- 2 tablespoons extra virgin olive oil
- 1 shallot, diced
- 2 garlic cloves, minced
- 1 teaspoon Calabrian chili paste
- ½ cup Erath Oregon Pinot Noir
- 1 (28 ounce can) whole peeled San Marzano tomatoes, hand crushed (see instructions)
- 1 teaspoon dried oregano
- 2 pounds cleaned mussels
- Salt and pepper to taste
- ¼ cup fresh parsley and/or basil, chopped
Instructions
- Heat olive oil in a large pot or Dutch oven over medium-high heat.
- Add the shallot, garlic and Calabrian chili paste and cook for about 3 minutes.
- Pour in the Erath Oregon Pinot Noir. Crush the tomatoes with your hands over the pot to release the juices. Season with the oregano, salt and pepper. Simmer for 5-10 minutes.Add the cleaned mussels to the pot and turn the heat to medium-low.
- Cover and let the mussels steam for 6-8 minutes or until they have opened up.
- Stir and turn off the heat. Transfer to a large bowl with the sauce. Garnish with chopped parsley or basil.
- Serve with crusty bread for dipping.
