Mussels in Marinara Sauce Recipe

Introduction

Mussels in marinara sauce is a simple yet flavorful seafood dish that combines tender mussels with a rich tomato-based sauce. Perfect for a cozy dinner or a special gathering, this recipe is both satisfying and easy to prepare.

Ingredients

• 3 tablespoons extra virgin olive oil (plus more for drizzling)
• 5 garlic cloves (very thinly sliced)
• 1-2 anchovy fillets (optional)
• ¼ teaspoon red pepper flakes (optional, to taste)
• ½ cup dry white wine
• 1 28-ounce can whole peeled tomatoes (crushed with your hands or an immersion blender)
• Kosher salt and pepper (to taste)
• 2 pounds fresh mussels (scrubbed and debearded)
• 2 tablespoons unsalted butter
• 2 tablespoons chopped flat-leaf parsley or torn basil (or a mix)

Instructions

1. Step 1: Warm the olive oil in a large, wide pot or deep sauté pan over medium heat. Add the sliced garlic, anchovies, and red pepper flakes, then cook until the garlic softens and the anchovies melt into the oil, about 2 minutes.
2. Step 2: Pour in the white wine and simmer for 1-2 minutes, then add the crushed tomatoes and season with salt. Cook, stirring occasionally, for about 10-15 minutes or until the sauce thickens slightly.
3. Step 3: Increase the heat to medium-high, then add the mussels. Cover the pot and let them steam until they open, about 3 to 6 minutes. Shake the pan occasionally to help cook the mussels evenly.
4. Step 4: Remove from heat and discard any mussels that have not opened. Add the butter and gently stir it in until melted and glossy, then stir in the parsley and/or basil. Adjust seasoning with salt and pepper if needed.
5. Step 5: Spoon the mussels and sauce into shallow bowls, drizzle with more olive oil, top with additional herbs, and serve immediately with plenty of crusty bread for dipping.

Tips & Variations

• For a spicier dish, increase the red pepper flakes according to your taste.
• Substitute fresh basil for parsley if you prefer a sweeter herb flavor.
• If you don’t have anchovies, you can omit them; the sauce will still be delicious but slightly less savory.
• Serve over pasta or with grilled polenta for a heartier meal.

Storage

Store any leftover mussels and sauce in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stovetop over low heat to avoid overcooking the mussels. Discard any mussels that do not reheat well.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen mussels for this recipe?

Fresh mussels are best for this dish as they open during cooking, indicating freshness. Frozen mussels usually lack the shell and texture needed for steaming, so they are not ideal.

What if some mussels do not open during cooking?

Any mussels that remain closed after cooking should be discarded, as this indicates they were not alive before cooking and may be unsafe to eat.

Mussels in Marinara Sauce Recipe

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★★★★★

4.9 from 73 reviews

This flavorful Mussels in Marinara Sauce recipe combines fresh mussels steamed in a savory homemade marinara with garlic, white wine, and herbs. The dish features a rich tomato base enhanced with anchovies and red pepper flakes for a subtle kick, finished with butter and fresh parsley or basil. Perfect as a comforting seafood appetizer or main course, it pairs beautifully with crusty bread to soak up the luscious sauce.

• Author: Elias
• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: Italian

Ingredients

Scale 1x2x3x

For the Sauce and Mussels

• 3 tablespoons extra virgin olive oil (plus more for drizzling)
• 5 garlic cloves (very thinly sliced)
• 1–2 anchovy fillets (optional)
• ¼ teaspoon red pepper flakes (optional, to taste)
• ½ cup dry white wine
• 1 28-ounce can whole peeled tomatoes (crushed with your hands or an immersion blender)
• Kosher salt and pepper (to taste)
• 2 pounds fresh mussels (scrubbed and debearded)
• 2 tablespoons unsalted butter
• 2 tablespoons chopped flat-leaf parsley or torn basil (or a mix)

Instructions

1. Prepare the Sauce Base: Warm the extra virgin olive oil in a large, wide pot or deep sauté pan over medium heat. Add the very thinly sliced garlic, anchovy fillets, and red pepper flakes if using. Cook gently for about 2 minutes until the garlic softens and the anchovies dissolve into the oil, creating a fragrant base.
2. Simmer Tomatoes: Pour in the dry white wine and let it simmer for 1-2 minutes to reduce slightly. Add the crushed whole peeled tomatoes to the pot, season with kosher salt, and cook the mixture, stirring occasionally, for 10-15 minutes until the sauce thickens slightly.
3. Cook Mussels: Increase the heat to medium-high. Add the cleaned, scrubbed, and debearded fresh mussels to the pot. Cover with a lid and steam until the mussels open, about 3 to 6 minutes. Shake the pan occasionally to ensure even cooking.
4. Finish the Sauce: Remove the pot from the heat and discard any mussels that have not opened. Stir in the unsalted butter until it melts fully and adds a glossy finish to the sauce. Then add the chopped parsley and/or basil, mixing gently. Adjust seasoning with salt and pepper as needed.
5. Serve: Spoon the mussels along with the marinara sauce into shallow bowls. Drizzle with additional olive oil and sprinkle more fresh herbs on top. Serve immediately, accompanied by plenty of crusty bread for dipping into the delicious sauce.

Notes

• Make sure mussels are fresh, scrubbed and debearded before cooking for the best results.
• Discard any mussels that do not open after cooking as they may not be safe to eat.
• Adjust red pepper flakes to your preferred level of heat or omit for a milder dish.
• White wine can be substituted with seafood stock or water if preferred.
• This dish pairs excellently with crusty artisan bread or a light green salad.

Keywords: mussels, marinara sauce, seafood, Italian recipe, mussels in tomato sauce, mussels with garlic, mussels with white wine, easy seafood dinner