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Recipe for :

Mussels Marinara

This recipes comes from Dancer and Graphic artist Martin James. Martin, who originally comes from New Zealand, is now living with his wife and children in Copenhagen as he is currently principal Dancer with The Royal Danish Ballet. You will be able to find out more about Martin when his Biography page is published.

Being so gifted it seems unfair that Martin should also be talented in the kitchen as well but he has agreed to share some of his recipes with us which is great news.


24 mussels
1 tablespoon olive oil
2 white onion, diced
1 tablespoon garlic, minced
1 tablespoon tomato paste
2 tablespoons red wine
1 3/4 cup tomatoes, crushed
1 teaspoon fresh basil, chopped
1 teaspoon fresh oregano, chopped
1 small bay leaf
salt and pepper (to taste)


  • Sauté onions and garlic in oil until onions are transparent.
  • Add tomato paste and cook 1 minute.
  • Add half the wine, reduce, then add remaining wine, tomato, herbs and seasoning.
  • Simmer for 15 to 20 minutes.
  • Remove bay leaf.
  • Cover and steam mussels in a small amount of water over high heat until open (5 to 8 minutes).
  • To serve pour sauce over mussels.

Serves 2

Martin James