Mussels Marinara with Fennel (Greece)

I think the mussels marinara sauce ought to be light red and clinging, but you might like it more slushy so you can experiment with or without the reserved broth. This pairs well with crusty breads, a genuine greek salad, and another seafood or veggie main dish.I have actually prepared this dish for lactose-intolerant pals, leaving out the feta cheese, and it is still incredibly delicious!Cooking! and cleaning up the mussels ahead of time workswell for this recipe if you wish to break up the preparation work. Mussel meats will keep, refrigerated, for a few days, but freshest is constantly best. Keep the meats different from the broth so that they do not get soggy.Try these links for some more seafood dishes from the Mediterranean: Baked Cod with Sun-Dried Tomatoes and Olives-- also by Gerry Leblanc Grilled Swordfish with

Lemon Parsley Topping(Greece) Pan-Fried Scallops with Hand-Chopped Pesto Download our Free e-Book Today! The 7-Day Mediterranean Diet Meal Strategy with over a dozen Mediterranean Diet Recipes, resources and website links to

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