Easy Mussels Marinara Recipe
Servings: 6
Calories: 101kcal
Enjoy restaurant-quality Mussels Marinara in just 20 minutes. Fresh mussels (preferably PEI) are steamed in a garlicky San Marzano tomato sauce and finished with fresh herbs and butter for a silky, elegant finish. Serve over linguine with cheesy garlic bread for the ultimate Italian dinner!
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Equipment
- 1 Large skillet
- 1 Pot for boiling pasta If serving with pasta
Ingredients
- 1½ lbs fresh mussels scrubbed and debearded
- 2 tablespoon olive oil
- 1 medium shallot chopped
- 4 cloves garlic minced
- ½ cup white wine
- 1 teaspoon sugar
- ½ teaspoon red pepper flakes
- 1 teaspoon Kosher salt
- ½ teaspoon black pepper
- 1 28 oz can whole tomatoes preferably San Marzano, hand-squeezed, with liquid
- 2 tablespoon unsalted butter
- 1 tablespoon fresh basil chopped
- 1 tablespoon fresh parsley chopped, optional
- 1 tablespoon lemon juice (juice from 1 lemon)
- toasted bread slices
- linguine or spaghetti, cooked
Instructions
- Discard any cracked or open mussels that do not close when tapped. Rince, scrub shells, and remove beards. Keep chilled.1½ lbs fresh mussels
- Heat olive oil in a large, deep skillet over medium heat. Add chopped shallots and sauté until tender. Stir in the garlic and cook for an additional 30 seconds, stirring often.2 tablespoon olive oil, 1 medium shallot, 4 cloves garlic
- Add the wine and simmer for about 3 minutes, until slightly reduced. Use a wooden spatula to deglaze the pan (scrape up any stuck-on bits).½ cup white wine
- Stir in the sugar, red pepper flakes, salt, and pepper. Carefully add the hand-crushed tomatoes (with juice) and gently cook for about 8 to 10 minutes, until slightly thickened.1 teaspoon sugar, ½ teaspoon red pepper flakes, 1 teaspoon Kosher salt, ½ teaspoon black pepper, 1 28 oz can whole tomatoes
- Add the mussels and gently toss to coat. Cover and cook for 5 to 7 minutes, shaking the pan once or twice, until the mussels open. Discard any that remain closed.
- Remove from the heat and stir in the butter until melted. Garnish with chopped basil and parsley (if using), and stir in the fresh lemon juice.2 tablespoon unsalted butter, 1 tablespoon fresh basil, 1 tablespoon fresh parsley, 1 tablespoon lemon juice
- Serve at once with toasted bread and cooked pasta (if desired).toasted bread slices, linguine
Video
Notes
NOTE: Watch the video in the recipe card for visual guidance.
- The Tap Test: Before cooking, tap any open mussels against a hard surface, such as a counter. If they don’t snap shut, they are no longer alive—discard them immediately. Similarly, discard any mussels that remain tightly closed after the 5–7 minute simmer.
- Cleaning & De-bearding: Scrub the shells under cold water to remove grit. If you see a "beard" (a brown, hairy bit), pull it firmly toward the hinge of the shell to remove it. Do this just before cooking to keep the mussels fresh.
- Don’t Overcook: Mussels are finished the moment they pop open. Leaving them on the heat longer will cause the meat to become tough and rubbery.
- The Glossy Finish: For a true restaurant-style sauce, ensure your butter is cold when you stir it in at the end. This helps it emulsify into the tomato base, creating a velvety, glossy texture.
- Alcohol-Free Option: If you prefer not to use white wine, substitute with an equal amount of seafood or chicken stock and add an extra squeeze of lemon juice for brightness.
- The Discard Bowl: When serving, provide a large, empty bowl in the center of the table for guests to place their empty shells.
Nutrition
Calories: 101kcal | Carbohydrates: 3g | Protein: 0.4g | Fat: 9g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.2g | Cholesterol: 10mg | Sodium: 393mg | Potassium: 51mg | Fiber: 0.3g | Sugar: 1g | Vitamin A: 243IU | Vitamin C: 3mg | Calcium: 11mg | Iron: 0.3mg