HOW TO COOK FROZEN MUSSELS MARINARA RECIPES

Steps:

• Heat oil in a large frying pan over a medium heat. Add onion and cook for 8 minutes or until soft, stirring occasionally. Add garlic and cook, stirring for 2 minutes longer. Add Polpa, wine, chilli flakes and pepper and stir to combine. Simmer 20 minutes or until thickened, stirring occasionally.
• While sauce is simmering, cook spaghetti as directed on packet.
• Add Marinara mix and mussels to sauce. Cover and simmer 4 minutes or until seafood is cooked. Discard any unopened mussels. Add half the parsley and stir to combine. Serve sauce over pasta and top with remaining parsley.

Steps:

• Heat a heavy bottom large pot on medium low flame. Add a lug of olive oil and the diced onion with a pinch of sea salt. Cook for about 10 minutes until traslucent taking good care not to burn it.
• Stir in the minced garlic and let it infuse the oil for about 30 seconds.
• Use your hands and crush the tomatoes as you add them to the pot with the onion and garlic. Rustic chunks are what we are after.
• Add the bay leaf and the 4 sprigs of basil then bring everything to a gentle simmer. Partially cover with a lid and cook down until reduced and thick to your liking. About an hour or so. Stir a few times making sure the sugars from the tomatoes don’t stick to the bottom.
• After the sauce has reduced season to taste with the sea salt. Discard the bay leaf and basil sprigs.
• Finish with a drizzle of extra virgin olive oil and the reserved fresh basil. Serve with your favorite pasta to transfer to jars and refrigerate up to one week.