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.
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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.
- Healthy Ingredients: Fresh mussels, garlic, and tomatoes make this a nutritious choice.
- 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: Prepare the Mussels
Clean the mussels by scrubbing them under cold running water. Remove the beards by pulling them away from the shells. Soak the mussels in cold water for 20 minutes to remove any grit, then drain.
STEP TWO: Prepare the Sauce
Heat olive oil and butter in a large pot over medium heat. Add the chopped scallion and sauté until translucent, about 3-4 minutes. Add minced garlic and red chili flakes, cooking until fragrant, about 1 minute.
Pour in the white wine, bringing it to a simmer for 2-3 minutes to let the alcohol evaporate.
STEP THREE: Combine Mussels and Sauce
Add the hand-crushed San Marzano tomatoes. Stir well and bring the mixture to a boil. Reduce the heat and let it simmer for 5 minutes to let the flavors blend together.
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.
STEP FOUR: Finish and Serve
Stir in the fresh basil or parsley, and season with salt and pepper to taste. Serve immediately, topped with shaved Parmesan cheese and crusty bread for dipping.
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.
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, debearded, and soaked in cold water for 20 minutes to remove grit
- 1 can 28 ounces San Marzano tomatoes, hand-crushed, discarding excess sauce
- 1 scallion finely chopped
- 5 cloves garlic minced
- 1 teaspoon red chili flakes
- ¼ cup fresh basil leaves or parsley chopped
- ½ cup white wine Sauvignon Blanc or Pinot Grigio
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- salt and pepper to taste
- shaved Parmesan cheese for topping
- 1 loaf crusty bread for dipping
Instructions
- Clean the mussels by scrubbing them under cold running water. Remove the beards by pulling them away from the shells. Soak the mussels in cold water for 20 minutes to remove any grit, then drain.
- Heat olive oil and butter in a large pot over medium heat. Add the chopped scallion and sauté until translucent, about 3-4 minutes.
- Add minced garlic and red chili flakes, cooking until fragrant, about 1 minute.
- Pour in the white wine, bringing it to a simmer for 2-3 minutes to let the alcohol evaporate.
- Add the hand-crushed San Marzano tomatoes and clam broth. Stir well and bring the mixture to a boil. Reduce the heat and let it simmer for 5 minutes to let the flavors blend together.
- 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 (if using), and season with salt and pepper to taste.
- Serve immediately, topped with shaved Parmesan cheese and accompanied by crusty bread for dipping.
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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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