Mussels Marinara Recipe

There’s something truly magical about cooking outdoors, surrounded by nature, and this tasty mussel pot recipe from one of our Wonderlanders, Naturally Nourished Life, is a perfect example! Made at the beautiful Fishers Riverside campsite in Victoria, this dish features fresh mussels collected right off the rocks in Mallacoota, VIC. 

These mussels bring a true taste of the wild to the table. With just a few simple ingredients and the soothing sound of the waves, they created a nourishing meal that’s bursting with flavour and connection to nature. Try it yourself! 

Ingredients: 

• 1 tablespoon olive oil 
• 1 medium onion, finely chopped 
• 2 cloves garlic, minced (about 1 tablespoon) 
• 1 small fresh red chilli, thinly sliced (adjust to your spice preference, or omit) 
• 1 x 400g (14 oz) tin of crushed or diced tomatoes 
• 1 cup vegetable stock 
• 1/4 cup dry red wine (optional, but adds depth of flavour) 
• 1 teaspoon dried mixed herbs (such as oregano, basil, thyme, or Italian seasoning), or 2 tablespoons fresh chopped herbs (such as parsley, oregano, basil) 
• Salt and freshly ground black pepper to taste 
• 1 kg (approximately 2.2 lbs) fresh mussels, cleaned (we collected our muscles off the rocks in Mallacoota, VIC) 
• Filtered water (if needed, though the stock and tomatoes usually provide enough liquid) 
• Fresh parsley, chopped, for garnish (optional) 
• Crusty bread or pasta, for serving (optional) 

Feel free to adjust the chilli and herbs to your preference. 

Method  

• Heat the olive oil in a large pot over medium heat. Add the chopped onion and cook until softened and translucent (about 5-7 minutes). 
• Stir in the minced garlic and sliced chilli (if using) and cook for another minute until fragrant. Be careful not to burn the garlic. 
• Pour in the canned tomatoes and vegetable stock. If you’re using red wine, add it now. Stir in the dried herbs (or half of the fresh herbs, reserving the rest for garnish). Season with salt and freshly ground black pepper to taste. 
• Bring the sauce to a gentle simmer, then reduce the heat to low, cover, and let it cook for about 10-15 minutes to allow the flavours to meld. Taste and adjust seasoning if needed. 
• While the sauce is simmering, ensure your mussels are properly cleaned. This usually involves scrubbing off any barnacles, removing the “beard” (the stringy bit sticking out), and rinsing them under cold running water. A metal scourer is perfect for the job. 
• Discard any mussels that are already open or have cracked shells before cooking. 
• Increase the heat under the sauce to medium-high and bring it back to a lively simmer. Add the cleaned mussels to the pot. 
• Cover the pot tightly with the lid and cook for 5-7 minutes. During this time, the steam will cook the mussels, and they should open. 
• Remove the lid and check if all the mussels have opened. If there are any mussels that remain closed, give them a little more time (1-2 minutes) with the lid on.  
• Discard any mussels that still haven’t opened after this additional cooking time, as they are not safe to eat. 
• Ladle the Mussels Marinara into bowls.  
• Garnish with fresh chopped parsley, if desired.  
• Serve immediately with crusty bread for soaking up the delicious sauce or over cooked pasta for a more substantial meal.

Tips on Foraged Mussels 

• If you are foraging mussels yourself, ensure you are collecting them from a clean and safe area, away from any potential pollution. Be aware of local regulations and any warnings about shellfish harvesting in the area. It’s always best to be informed about the water quality and any potential risks. 

• Foraged mussels often require more thorough cleaning than store-bought ones. You may need a stiff brush to scrub off more barnacles and debris. Ensure you remove all the beards. 

Cooking with fresh, foraged ingredients like these mussels not only brings great flavours but also helps you connect with nature. This recipe captures the joy of enjoying meals outdoors and the fun of gathering your own food 

If you ever have a chance to go to the coast and are a seafood lover, you know exactly what to cook!