New England Style Spicy Mussels Marinara Recipe from Bar Harbor Foods

Posted on August 23, 2019 by


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New England Style Spicy Mussels Marinara

This is an extraordinarily chunky marinara recipe that you will only find here at With the spiciness that keeps you eating and the knowledge that we sustainably harvest our products, you will taste seafood authenticity from the shores of the Adriatic and Atlantic in every bite.

1/4 cup olive oil, divided

1/2 small onion, peeled and minced

1 small carrot, peeled and diced small

1 teaspoon minced garlic in oil

1 (15-oz) can crushed tomatoes

2 tablespoons tomato paste

2 (6.5-oz) cans Bar Harbor® Whole Shelled Maine Mussels

1 teaspoon oregano

1 teaspoon sugar

1 teaspoon crushed red pepper

1 tube prepared polenta

Black pepper to taste

In a medium saucepan, heat 1 tablespoon olive oil over medium heat until hot. Add onion and diced carrot. While stirring occasionally, cover and cook until the carrots are fork tender, about 10-12 minutes according to the size of your dice.

Add the garlic and continue cooking an additional 3-4 minutes, or until the garlic has softened. Add crushed tomatoes with juice, tomato paste, juice from cans of mussels, oregano, sugar and crushed red pepper. Stir to distrubute the paste evenly in liquid, reduce heat to low and partially cover. Simmer for 15 minutes, or until thickened.

Remove lid and stir in the mussels, heating until the mussels are hot and season to taste with black pepper. Meanwhile, cook polenta.

Slice polenta into six 1-inch thick rounds. Heat remainder of olive oil in large skillet over medium-high heat. When hot, add polenta slices, cover and cook 7-9 minutes per side, or until crispy. You may not have a brown color and that is just fine, it will still be very crusty on the outside. You would have to stand there for 15 minutes, at least, for polenta to brown up. Flip and cook an additoinal 7-9 minutes. or until crisp and hot. Remove to 3 serving plates. When spicy marianara sauce is done, equally divide among each plate and serve hot.

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