Mussels and Shrimp Marinara

I was cooking with my Cole’s Tinned Fish again. This time I made mussels and shrimp marinara using the smoked mussels. I added shrimp to the dish as well to load it up with goodness from the sea. I served it over angel hair pasta with some garlic and herb cheese bread and a delicious Spanish Albarino on the side. YUMMY!

Mussels and Shrimp Marinara

Marinara sauce originated in Naples, Italy, in the 16th century, likely developed by sailors using simple ingredients like tomatoes, garlic, and olive oil. The sauce’s name, “marinara,” which means “of the mariner,” reflects its connection to sailors and their voyages. Over time, it became a staple in Italian cuisine, known for its versatility and ability to be adapted for various dishes. The quick and simple preparation of marinara made it ideal for sailors and their families, who needed convenient meals while at sea. The core ingredients of marinara – tomatoes, garlic, basil, olive oil – create a flavorful and balanced sauce. I followed the Napolian tradition, though I made it my own and also added mushrooms and onions to my sauce, a dash of red pepper flakes and a little lemon juice right at the very end, as well as some lemon verbena from my backyard.

2 tins of Cole’s Tinned Smoked Mussels

1-1 1/2 lbs shrimp, peeled and deveined

2-3 lbs tomatoes, diced – I like to mix and match my tomatoes. I used some vine ripened tomatoes as well as some Campari tomatoes.

5-6 mushrooms, sliced

1/2 onion, sliced very thin

1 TBSP garlic

1/2 cup red wine

3-4 TBSP olive oil

salt & pepper to taste

1 TBSP dried basil or 3-4 TBSP fresh basil, chiffonade

1-2 tsp dried oregano or 1 TBSP fresh oregano, chopped

1-2 tsp dried marjoram or 1 TBSP fresh marjoram, chopped

1 tsp red pepper flakes, or to taste

dash of lemon juice

2 TBSP fresh lemon verbena, chiffonade, optional

Cook the shrimp first and set aside to keep warm.

In a large, hot skillet, add the onions, garlic and red pepper flakes, and cook for about 3-5 minutes.

Add the mushrooms and cook for an additional minute or two.

Add the tomatoes and seasonings, if using dried seasonings. If you are using fresh herbs, put them in towards the end of the cooking process to maintain their freshness.

Mix everything together well, and add the wine. Bring to a boil, then reduce the heat to a simmer, and continue to cook for about 20-30 minutes, or until most of the tomatoes have broken down. I like my sauces chunky, so I like to keep some tomato chunks in the sauce. But this is just my own preference. If you like it more smooth, cook it a little longer or you can puree it. Stir, frequently.

Add the cooked shrimp and the smoked mussels and mix together thoroughly.

If using fresh herbs, add at this point, along with about 1-2 TBSP lemon juice. Mix in thoroughly and serve over cooked angel hair pasta. Top with more fresh herbs and Parmigiana cheese if you like. I added some garlic & herb cheese bread on the side too.

Because this is a seafood dish, and has a light red red sauce, I served it with a delicious, chilled cool, crisp Spanish Albarino on the side, one of my favorites. You can serve it with a red wine too, just make sure it is a light red wine or it will over power the delicacies of the fish and the sauce.

Delicious! I promise you will love these treasures from the sea.

Have a great day and make everyday great. Stay cool, stay safe and stay well. ‘Til next time.