These Mussels Marinara Recipe is made with mussels, white wine, diced tomato, onion, garlic and parsley and cooked to perfection.
Mussels marinara is a flavorful and nutritious dish that can be served on its own or over a bed of pasta or rice. It is a popular seafood dish that is enjoyed in many Italian and Mediterranean restaurants.
When cooking the dish, it is also important not to overcook the mussels. Overcooking can cause the mussels to become tough and rubbery, which can spoil the dish. Finally, be sure to serve the mussels marinara hot, with a side of crusty bread to soak up the delicious tomato-based sauce. Whenever I eat this dish, one of my favorite parts is dipping the bread in the sauce. The sauce is the essence of this dish. The trick to making the best mussels is to scrub and debeard them as efficiently as possible.
Another great thing about mussels marinara is that it is easy to prepare. With just a few simple ingredients, you can create a restaurant-quality dish that looks and tastes impressive. It is also a versatile dish that can be served as an appetizer, a main course, or even as a soup.
If you love this recipe, feel free to try my Butter Garlic Mussels in White Wine Cream Sauce and my Clams in White Wine.
Jump to:
- What are Mussels Marinara?
- Why is Mussels Marinara so great?
- Mussels Marinara Recipe Ingredients
- How to make Mussels Marinara
- What to serve with Mussels Marinara
- Substitutions
- Mussels Marinara Recipe Variations
- Equipment
- How to store Mussels Marinara
- Mussels Marinara Recipe Top tips
- Mussels Marinara Recipe
- Food safety
What are Mussels Marinara?
Mussels marinara is a seafood dish made with fresh mussels and a tomato-based sauce with garlic, onions, and herbs. The dish is typically served as an appetizer or a main course and is often accompanied by crusty bread for dipping into the sauce.
To prepare mussels marinara, the mussels are first cleaned and cooked in a pot with some white wine until they open up. The mussels are then removed from the pot and set aside, while the remaining liquid is used to make the sauce. The sauce is made by sautéing garlic and onions in olive oil until they are soft, then adding canned tomatoes, white wine, and herbs like basil, oregano, and parsley. The sauce is simmered for about 10-15 minutes to let the flavors meld together, then the cooked mussels are added back to the pot to heat through.
Why is Mussels Marinara so great?
Mussels marinara is a great dish for many reasons.
- Delicious and flavorful - the combination of fresh mussels, tomatoes, garlic, and herbs creates a rich and savory sauce that is perfect for soaking up with a piece of crusty bread.
- Healthy and nutritious - mussels are an excellent source of protein, vitamins, and minerals, including iron, zinc, and vitamin B12. They are also low in calories and fat.
- Easy to prepare - with just a few simple ingredients, you can create a restaurant-quality dish that looks and tastes impressive.
- Versatile - mussels marinara can be served as an appetizer, a main course, or even as a soup.
- Great for entertaining - it is a crowd-pleaser that is sure to impress your guests, yet it is also relatively easy and affordable to prepare, making it a great option for dinner parties, family gatherings, and other special occasions.
Mussels Marinara Recipe Ingredients
You'll only need a few simple ingredients to make this. The exact measurements are listed in the recipe card below. Here's an overview of what you'll need:
- Mussels
- Butter
- Garlic
- Onion
- Tomatoes
- White wine
- Thyme
- Parsley
See recipe card for Mussels Marinara quantities.
How to make Mussels Marinara
Heat the olive oil in a large pot over medium heat. Add the onion and sauté for about 5 minutes, until softened. Add the garlic, red pepper flakes (if using), oregano, salt, and black pepper to the pot. Sauté for 1 minute, until fragrant.
Pour the white wine into the pot and increase the heat to high. Bring to a boil and cook for 1-2 minutes, until the wine has reduced by half. Add the diced tomatoes to the pot and bring to a simmer. Cook for 10-15 minutes, until the sauce has thickened slightly.
Add the cleaned mussels to the pot and stir to coat them in the sauce. Cover the pot and cook for 5-7 minutes, until the mussels have opened.
Discard any mussels that have not opened. Sprinkle with chopped parsley. Serve the mussels and sauce over cooked linguine or spaghetti.
Hint: Throw out the mussels that did not open.
What to serve with Mussels Marinara
- Crusty bread - This is a must for soaking up the delicious sauce. Serve a loaf of fresh, crusty bread on the side.
- Pasta - Serve the mussels marinara over a bed of pasta, such as linguine or spaghetti, for a filling and satisfying meal.
- Salad - A light and refreshing salad can help balance out the rich flavors of the mussels marinara. Try a simple mixed greens salad with a light vinaigrette.
- Wine - A glass of white wine, such as Sauvignon Blanc or Pinot Grigio, pairs well with mussels marinara.
- Grilled vegetables - For a healthy and flavorful side dish, serve grilled vegetables such as asparagus, zucchini, or bell peppers alongside the mussels marinara.
Substitutions
- Mussels: I like to put my mussels in a bowl of cold salted water to irritate the mussels. After 30 minutes, I individually scrub and debeard each mussel.
- Butter: I used salted stick butter although you can use unsalted butter and control the salt level yourself.
- Garlic: I would recommend using fresh garlic but minced garlic from a jar works as well.
- Onions: I used white onions, although yellow works as well.
- Diced tomatoes: You can use fresh tomatoes, but I cheated and used diced tomatoes from a can. You could also buy a can of San Marzano tomatoes and hand crush them.
- White Wine: I would recommend a cheap dry white wine - definately not sweet wine.
- Parsley: I love garnishing all my plates. The parsley also adds to the flavor of each mussel. I chopped them up and added them at the end for a touch of color and flavor.
Mussels Marinara Recipe Variations
- Spicy Mussels Marinara - Add some heat to the classic recipe by adding red pepper flakes or diced jalapeño peppers.
- White Wine Mussels Marinara - Substitute the tomato sauce with white wine and a splash of cream for a lighter, creamy version of the dish.
- Lemon Garlic Mussels Marinara - Add lemon juice, garlic, and butter to the marinara sauce for a zesty and flavorful twist.
- Mussels Marinara with Linguine - Serve the mussels marinara over linguine or another type of pasta for a filling and satisfying meal.
- Spanish-Style Mussels Marinara - Add chorizo, saffron, and smoked paprika to the marinara sauce for a Spanish-inspired version of the dish.
Check out this Spaghetti with Clams and White Wine.
Equipment
- Large pot: A large pot is necessary to cook the mussels and the marinara sauce together.
- Strainer: You will need a strainer to rinse the mussels and to strain the sauce.
- Cutting board and knife: You will need to chop the garlic, onions, and herbs, so a cutting board and a good knife will be essential.
- Wooden spoon: You will need a wooden spoon to stir the sauce and to make sure that the mussels are evenly cooked.
- Serving bowls: Mussels marinara is usually served in large bowls, so make sure to have some on hand.
How to store Mussels Marinara
- Remove the mussels from the shells: If there are any mussels left in the shells, remove them and discard the shells.
- Store the mussels and sauce separately: Place the mussels and sauce in separate airtight containers. The sauce can be refrigerated for up to three days, while the mussels should be consumed within two days.
- Keep the temperature cold: Store the mussels and sauce in the coldest part of your refrigerator, ideally at 40°F or below.
- Reheat the mussels and sauce separately: When you're ready to eat the leftovers, reheat the sauce on the stovetop until it's hot, and then add the mussels back in to warm them up. Do not reheat the mussels in the microwave, as this can lead to uneven cooking and rubbery texture.
Mussels Marinara Recipe Top tips
- Choose fresh mussels: Look for mussels that are closed tightly and have a fresh, briny smell. Discard any mussels that are cracked, open, or have a strong fishy odor.
- Clean the mussels thoroughly: Rinse the mussels under cold running water and scrub off any dirt or debris with a brush. Remove the beard (the hairy part) by pulling it towards the hinge.
- Use a large pot: Mussels need space to steam properly, so use a large pot or Dutch oven with a tight-fitting lid.
- Simmer the sauce before adding the mussels: Let the sauce simmer for a few minutes to allow the flavors to meld together. Then, add the mussels and cover the pot tightly.
- Don't overcook the mussels: Mussels cook quickly and can become tough if overcooked. Check them after a few minutes and remove them as soon as they open.
- Discard any unopened mussels: Any mussels that do not open during cooking should be discarded, as they may be unsafe to eat.
- Serve with crusty bread: Mussels marinara are perfect for sopping up with crusty bread, so make sure to have some on hand.
Mussels Marinara Recipe
- Total Time: 45 minutes
- Yield: 4 servings 1x
Description
These Mussels Marinara Recipe is made with mussels, white wine, diced tomato, onion, garlic and parsley and cooked to perfection.
Ingredients
- 2 pounds fresh mussels, cleaned and debearded
- ¼ cup olive oil
- 1 small onion, finely chopped
- 4 garlic cloves, minced
- ¼ teaspoon red pepper flakes (optional)
- ½ teaspoon dried oregano
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- ½ cup dry white wine
- 1 can (14.5 ounces) diced tomatoes
- ¼ cup chopped fresh parsley
- Linguine or spaghetti, cooked according to package instructions
Instructions
- Heat the olive oil in a large pot over medium heat. Add the onion and sauté for about 5 minutes, until softened.
- Add the garlic, red pepper flakes (if using), oregano, salt, and black pepper to the pot. Sauté for 1 minute, until fragrant.
- Pour the white wine into the pot and increase the heat to high. Bring to a boil and cook for 1-2 minutes, until the wine has reduced by half.
- Add the diced tomatoes to the pot and bring to a simmer. Cook for 10-15 minutes, until the sauce has thickened slightly.
- Add the cleaned mussels to the pot and stir to coat them in the sauce. Cover the pot and cook for 5-7 minutes, until the mussels have opened.
- Discard any mussels that have not opened. Sprinkle with chopped parsley.
- Serve the mussels and sauce over cooked linguine or spaghetti.
Notes
- Choose fresh mussels: Look for mussels that are closed tightly and have a fresh, briny smell. Discard any mussels that are cracked, open, or have a strong fishy odor.
- Clean the mussels thoroughly: Rinse the mussels under cold running water and scrub off any dirt or debris with a brush. Remove the beard (the hairy part) by pulling it towards the hinge.
- Use a large pot: Mussels need space to steam properly, so use a large pot or Dutch oven with a tight-fitting lid.
- Simmer the sauce before adding the mussels: Let the sauce simmer for a few minutes to allow the flavors to meld together. Then, add the mussels and cover the pot tightly.
- Don't overcook the mussels: Mussels cook quickly and can become tough if overcooked. Check them after a few minutes and remove them as soon as they open.
- Discard any unopened mussels: Any mussels that do not open during cooking should be discarded, as they may be unsafe to eat.
- Serve with crusty bread: Mussels marinara are perfect for sopping up with crusty bread, so make sure to have some on hand.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Dinner
- Method: Cooking
- Cuisine: Italian
Nutrition
- Serving Size: 1
- Calories: 390.2
- Sugar: 0.1 g
- Sodium: 380.7 mg
- Fat: 11.4 g
- Saturated Fat: 1.8 g
- Carbohydrates: 17.7 g
- Fiber: 1.7 g
- Protein: 25.0 g
- Cholesterol: 55.5 mg
Food safety
- Cook to a minimum temperature of 165 °F (74 °C)
- Do not use the same utensils on cooked food, that previously touched raw meat
- Wash hands after touching raw meat
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
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