This Easy Mussels in Marinara Recipe is a delicious and quick-to-make Italian seafood dish that brings together the briny sweetness of fresh mussels with garlic, white wine, and tomatoes. Perfect for anyone looking to impress at their next family dinner, this recipe is both simple and satisfying.
Our family loves to serve this Italian dish with Crispy Garlic Parmesan Green Beans and an Arugula Salad with Lemon Vinaigrette for a complete meal.
Mussels Marinara is a classic Italian seafood dish featuring fresh mussels cooked in a savory tomato sauce with garlic, white wine, and herbs. This dish, often enjoyed along coastal regions of Italy, is celebrated for its rich flavors and simplicity.
If you like this recipe, you may also love our Shrimp Scampi Recipe without Wine or our Easy Bay Scallop Pasta Recipe with Lemon Garlic Sauce.
Why We Love This Recipe
- Quick and Easy: Ready in just 30 minutes, perfect for weeknight dinners.
- Quality Seafood: Fresh mussels pair well with the tomatoes and seasonings.
- Versatile: Great as a main course or an appetizer, served with crusty bread or pasta.
- Flavorful: The combination of garlic, white wine, and fresh herbs creates a rich, delicious sauce.
Mussels in Marinara Ingredients
- Fresh Mussels: Make sure they are cleaned and debearded.
- San Marzano Tomatoes: Hand-crushed for a rustic texture.
- Garlic: Freshly minced for an Italian flavor.
- White Wine: Use a dry white like Sauvignon Blanc.
- Red Chili Flakes: Adds a subtle heat.
- Fresh Basil and Parsley: For a fresh finish.
- Olive Oil and Butter: Creates a rich base for the sauce.
- Salt and Pepper: To taste.
- Crusty Bread: Perfect for dipping into the flavorful sauce.
A full ingredient list with exact measurements can be found in the recipe card below.
Substitutions & Variations
- Mussels: Substitute with clams if preferred.
- White Wine: Use a seafood broth or chicken broth as an alternative.
How to Make the Best Mussels Marinara Recipe with Garlic and White Wine
STEP ONE: Clean the Mussels
Rinse the mussels under cold running water while scrubbing the shells to remove debris. Pull away the beards and discard any mussels that are cracked or remain open when tapped.
STEP TWO: Build the Sauce Base
Heat olive oil and butter in a large pot over medium heat. Add the chopped scallion and cook for 3-4 minutes until softened.
Stir in the garlic and red chili flakes and cook for about 1 minute until fragrant.
STEP THREE: Simmer the Marinara
Pour in the white wine and let it simmer for 2-3 minutes to reduce slightly.
Add the crushed San Marzano tomatoes with their juices, stir, and simmer for about 5 minutes to allow the flavors to develop.
STEP FOUR: Cook the Mussels and Finish
Add the cleaned mussels to the pot, cover, and cook for 6-8 minutes until the shells open. Discard any mussels that do not open.
Stir in the basil or parsley, season with salt and pepper, and serve immediately with crusty bread. Finish with a few shaved Parmesan pieces if desired.
Expert Tips for Success
👩🍳Jami's Pro Tips: Want to take this recipe to the next level? Check out my expert tips below for the best flavor, texture, and meal prep hacks!
✔️ DO Always clean and debeard mussels before cooking to ensure they are grit-free.
✔️ DO Simmer the sauce gently to develop the flavors without overcooking the garlic.
✔️ DO Serve with plenty of crusty bread to soak up the delicious sauce.
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Storage
Store any leftover mussels in an airtight container in the refrigerator for up to 2 days. This dish is not freezer-friendly. To reheat, gently warm in a saucepan over low heat until heated through.
Recipe FAQs
The best way to clean mussels is to rinse them under cold running water, scrub the shells with a brush to remove any debris, and remove the beards (the fibrous threads sticking out of the shell) by pulling them off with your fingers. If any mussels are open, tap them lightly; if they don't close, discard them as they may be dead.
Yes, if you don't have white, you can use a seafood broth like a clam broth as a substitute. This will bring a slightly different flavor but will still complement the mussels and marinara sauce well.
Mussels are cooked properly when their shells open up. This typically takes about 6-8 minutes of steaming or boiling. Discard any mussels that do not open during cooking, as they may not be safe to eat.
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📖 Recipe
Easy Mussels in Marinara Recipe
Equipment
- Large pot with a lid
- Chef's Knife
- Cutting board
- Wooden spoon
Ingredients
- 2 pounds mussels cleaned and debearded
- 1 (28 ounce) can San Marzano tomatoes, hand-crushed with juices
- 1 medium scallion finely chopped
- 6 cloves garlic minced
- ¼ teaspoon red chili flakes
- ¼ cup fresh basil leaves or parsley chopped
- ½ cup dry white wine Sauvignon Blanc or Pinot Grigio
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- salt and pepper to taste
- shaved Parmesan cheese optional, for garnish
- 1 loaf crusty bread for dipping
Instructions
- Rinse the mussels under cold running water while scrubbing the shells to remove debris. Pull away any beards and discard any shells that are cracked or remain open when tapped.
- Heat olive oil and butter in a large pot over medium heat. Add the chopped scallion and sauté until softened and translucent, about 3-4 minutes.
- Stir in the minced garlic and red chili flakes, cooking for about 1 minute until fragrant.
- Pour in the white wine and bring to a simmer. Let it cook for 2-3 minutes to reduce slightly and allow the alcohol to evaporate.
- Stir in the hand-crushed San Marzano tomatoes with their juices. Bring the mixture to a gentle boil, then reduce heat and simmer for about 5 minutes to allow the flavors to blend.
- Add the cleaned mussels to the pot. Cover and cook until the shells open, about 6-8 minutes. Discard any mussels that do not open.
- Stir in the fresh basil or parsley and season with salt and pepper to taste.
- Serve immediately with crusty bread for dipping. If desired, finish with a few delicate shavings of Parmesan for a light salty contrast.
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Notes
- Mussels: Substitute with clams if preferred.
- Clam Broth and White Wine: Use chicken or vegetable broth as an alternative.
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