What are Mussels Marinara?

Marinara seashell is a quickly prepared bowl of shells, clams similar to molluscs, served for pasta in a meatless tomato sauce. It is the basis in many Italian restaurants, but it is also popular in many homes, because it is a tasty and nutritious food, economically and quickly prepared. As with most meals, however, there are some instructions that should be observed in preparation. For example, used pasta - preferably linguine or fettucin - should be cooked al dente.

Marinara sauce - "Sailor sauce" in Italian - is a very simple sauce prepared from white wine, crushed canned tomatoes, garlic, herbs and sometimes onion. Compared to tomato sauces that are cooked for hours, Marinara sauce cooks quite quickly, usually leads to brighter red -orange color than longer cooked tomato sauce. Some marinara sauces are prepared with anchovies to taste seafood, while others, designed for use with seafood, sometimes includeIt takes a small amount of lemon juice.

shells used in Marinara shells should be as black as possible; Ideally, they should be purchased within seven days of the harvest date, which is usually printed on the packaging. Like clams, shells are silent that live inside double -sided shells; Unlike the clams that are mobile, the shells prefer to connect to a stationary object. In harvesting, seashells generally have "beard" of stringed substances that the shells use to attach the pier, rocks or other structures in the water. This beard must be removed from each shell; The most effective method is scrubbing of each shell with a wire brush and trimming all the remaining chains with a sharp knife.

Some marinara shells require recipes to be prepared first to which fresh, cleaned shells are added. The pot is covered for a few moments and the shells are steamed. Any Mussel thatdo not open in the steaming process, they are removed and discarded.

Another approach is first steamed by shells, destroyed unopened shells, and then added all the ingredients of Marinara sauce and briefly cooked it to leave it before serving through pasta. This second method can be clumsy when attempting to mix different ingredients of the sauce between the shells. For this reason, some chefs prepare Marinara sauce, prepare the portions of the pasta bed and pour the marinar sauce on them.

frozen cooked shells are an adequate replacement for fresh steps, but there is a noticeable difference in taste and in the consistency of meat meat. Chefs who use this approach should remember that cooked shells such as oysters are very delicate. If they are redesigned in the sauce, for example by cooking or too vigorously, they may disintegrate. Prepared Marinara sauces can also add to the comfort of the bowl, but Tame is a significant difference in taste.

Marinara seashell on pasta canthat be served as a separate bowl or with a light salad. It should be served with lots of warm crispy bread for shaking sauce and nice white wine. A good host will always provide large empty bowls to collect empty shells.