Easy Mussels in Marinara Recipe
Easy Mussels in Marinara Recipe is a quick Italian seafood recipe made with fresh mussels, garlic, white wine, San Marzano tomatoes, and herbs. It works well for seafood dinners, date night meals, and restaurant-style cooking at home. The mussels steam open in a light marinara sauce that’s rich, briny, and ideal for dipping with crusty bread.
Servings: 4
Calories: 245kcal
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.
Notes
Cooking Notes
Cleaning and debearding the mussels properly helps keep the broth clean and fresh tasting. Simmering the wine briefly before adding the tomatoes allows the alcohol to cook off while concentrating the flavor.
Tips for Best Results:
- Discard cracked mussels or any that remain open before cooking.
- Let the wine reduce slightly before adding the tomatoes.
- Cover the pot tightly so the mussels steam evenly.
- Remove and discard any mussels that do not open after cooking.
Nutrition
Calories: 245kcal | Carbohydrates: 7g | Protein: 14g | Fat: 15g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.2g | Cholesterol: 47mg | Sodium: 337mg | Potassium: 429mg | Fiber: 0.3g | Sugar: 0.4g | Vitamin A: 514IU | Vitamin C: 12mg | Calcium: 49mg | Iron: 5mg
