Spaghetti Marinara

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Feature Ingredient: Seafood marinara mix (Mussels)

The typical mix of seafood marinara at your local fish market consists of squid rings, mussels, fish pieces and prawns; what a variety! It is commonly purchased to make spaghetti marinara, risottos and even on pizzas. As for this post, I'll be focusing on the mussels used in the mixture. 

Mussels inhabit both fresh and salt water. They are found attached to rocks and other materials in the ocean, river, lakes, canals and etc. Externally, mussels have a hard dark blue/black shell that is wedge like in shape. On the inside, mussels have a much lighter silvery colour, this being the area that we consume. (After being cooked, the mussels are generally a more orange colour). They are filter feeders, this means they take in water and filter out the plankton and other microscopic organisms as food, with the water being then excreted. Mussels are used in all sorts of cuisine to create countless dishes!

Recipe: Spaghetti Marinara 
Serves 6-8

Ingredients:

1/2 brown onion, diced 

5 garlic cloves, crushed and diced

2 tomatoes, diced

Handful of basil leaves, roughly chopped

1 tbsp vegetable oil

1.5kg marinara seafood mix

1 - 1.5 bottles of Dolmio (classic tomato with basil)

Water

680g spaghetti 

Mozzarella cheese to top (optional)

Salt

Method

1. Combine the tomatoes, garlic, onion and vegetable oil. Stir fry on medium heat.
2. Add the marinara mix and stir fry on high heat. After about 10 - 15 minutes, or until the fish pieces begin to try white (cook), add the Dolmio sauce and about 1 cup of water.
3. Add the chopped basil leaves and season with salt. Mix thoroughly and allow the marinara sauce to simmer for about 15 minutes.
4. Whilst the sauce is bubbling away, boil a pot of water and season it with a pinch of salt.
5. Add the spaghetti to the boiling water and cook on medium heat until al dente. 
6. Drain the spaghetti and distribute the marinara sauce for each. Top with cheese and serve whilst hot.

Below are some photos detailing the process:

Roughly chop a handful of basil

Dice the garlic and tomatoes

Fry the onion and garlic

Add the tomatoes

Add the marinara mix

Usually the mix will contain herbs/seasoning (e.g. parsley)

Allow it to cook for 10 - 15 minutes

Add the pasta sauce

Simmer

Cook the pasta in another pot

Serve the pasta with a scoop of sauce and top with mozzarella

Ratings/Comments:

Price: 4/5

Difficulty: 2/5 

Taste: 5/5

Overall: 5/5

(1 being low/bad - 5 being high/good)

Such a filling dish that is not too difficult to whip up! The marinara mix was conveniently premade/mixed and can be found at pretty much all fish markets. The sauce would've tasted great without the seafood, but it certainly added the final touch. If you like, you can also use a dash of red wine in the sauce but I decided to go without it. Next time I make this, I'll be making sure to top it with some additional basil as garnish - just imagine that pop of colour! An interesting fact I found - "Marinara derives from the Italian word for sailor, marinaro." (The Italian Chef) Hope you try this recipe out!

- C