My Mussels Marinara is a delightful blend of fresh flavors and simple ingredients, making it the perfect Italian seafood dish. This classic recipe combines plump, fresh mussels with a flavorful tomato sauce, infused with garlic, basil, and a touch of white wine. Ideal for a romantic dinner or a special meal at home, this dish is easy to prepare yet impressive enough to serve guests. Whether you're a seafood lover or trying mussels for the first time, this recipe is sure to become one of your favorite ways to enjoy a flavorful meal at home.
This Mussels Marinara Sauce recipe is one of my favorite quick dinners or even an impressive appetizer when I’m short on time but want something delicious. The fresh mussels, combined with the rich, garlicky tomato sauce, make it a go-to in my kitchen. It’s also perfect for the Feast of Seven Fishes, a special tradition in my family where this dish really shines among the seafood spread.
The Feast of Seven Fishes is an Italian-American tradition celebrated on Christmas Eve. It involves serving seven different seafood dishes, symbolizing the wait for the midnight birth of Jesus and honoring the Catholic practice of abstaining from meat on this holy night.
If you're looking for more easy seafood recipes like my Mussels Marinara, try my Seared Scallops with Coucous, Pasta with Clams, Seafood Risotto, Pasta with Tuna, Italian Baked Cod, Baccalà Fritto (Fried Salt Cod), Mussels in Butter Garlic Sauce and Baked Calamari.
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🌟 Why You'll Love this Recipe
- Fresh and Flavorful: The combination of mussels, basil, and a garlicky tomato sauce creates a dish that’s packed with vibrant, fresh flavors.
- Quick and Simple: This Mussels Marinara comes together in under 30 minutes, making it perfect for a speedy yet impressive meal.
- Great for Special Occasions: Whether for the Feast of Seven Fishes or a dinner party, this dish is a showstopper that’s sure to impress your guests.
🥘 Ingredients
- Fresh Mussels – These are the star of the dish, bringing that briny, ocean-fresh taste that makes this recipe special. I always buy them from the fish market, where I can ensure they’re as fresh as possible. In this recipe I use 2 pounds of mussels, but you can also use 1 pound to save a few dollars. Be sure to clean them thoroughly and discard any that remain closed after cooking. Fresh mussels guarantee the best flavor and texture.
- Olive Oil – I like using a good-quality extra virgin olive oil to add a rich, smooth flavor to the dish. It’s the base for sautéing the garlic and really helps the sauce shine. Don’t skimp on this—quality olive oil makes all the difference.
- Garlic – Sliced garlic infuses the olive oil and sauce with a robust, aromatic flavor. Garlic is key in any Italian seafood dish, and I love how it brings depth without overpowering the delicate mussels.
- Dry White Wine – I recommend using a dry white wine like pinot grigio. It adds just the right acidity to balance the richness of the tomatoes and seafood. I always keep a bottle on hand when cooking mussels, as it enhances their natural sweetness.
- Crushed Red Pepper Flakes – This is optional, but I love adding a pinch for a subtle heat that complements the sweetness of the tomatoes. It’s a great way to give the dish a little kick without overpowering the other flavors.
- Plum Tomatoes – I always prefer whole canned tomatoes that I crush by hand. This gives the sauce a more rustic texture and preserves the tomatoes' natural sweetness. If you’re in a pinch, you can use tomato puree, but I find hand-crushing adds something special.
- Kosher Salt – It’s important to season well, especially when cooking seafood. I like using kosher salt for its coarse texture and clean flavor, which enhances the natural brininess of the mussels.
- Fresh Basil – Fresh basil is a must in this recipe. I love chopping it right before adding it to the dish, as the bright, herbal flavor really lifts the sauce and adds a fresh finish. Basil is one of those ingredients that brings everything together perfectly.
See Mussels Marinara recipe card for quantities.
🔪 Step by Step Instructions
Prepare the Tomatoes: If using whole canned plum tomatoes, hand-crush them in a large bowl. If using tomato puree, simply open the can and set it aside.
Sauté the Garlic: Heat ¼ cup of olive oil in a large wide pan over medium-low heat. Add 6 sliced cloves of garlic and sauté for about 2 minutes until the garlic turns lightly golden.
Add Red Pepper Flakes: Stir in ¼ teaspoon of crushed red pepper flakes (if using) and cook for an additional 30 seconds to infuse the oil with a mild heat.
Deglaze with White Wine: Increase the heat to high and pour in ½ cup of dry white wine. Let it boil for about 2 minutes, allowing the alcohol to evaporate and the flavors to concentrate.
Simmer the Tomato Sauce: Lower the heat to medium and add the hand-crushed tomatoes or tomato puree to the pan. Stir well and let the sauce simmer for 5-10 minutes, allowing the flavors to meld.
Cook the Mussels: Add 2 pounds of cleaned mussels to the pan and stir them into the sauce. Cover the pan with a lid and cook for about 5 minutes, until the mussels open.
Discard Unopened Mussels: After 5 minutes, check the mussels. Discard any that remain closed, as they are not safe to eat.
Add Fresh Basil: Turn off the heat and stir in ¼ cup of chopped fresh basil. Taste the sauce and adjust seasoning with additional salt or pepper if needed.
Serve: Serve the Mussels Marinara with slices of crusty Italian bread to soak up the flavorful sauce.
👩🏼🍳 Chef's Tips
- Clean Mussels Thoroughly – Make sure to scrub the mussels under cold water and remove any beards. A good cleaning is essential to remove any sand or grit, ensuring a clean and fresh-tasting dish.
- Use Fresh Mussels – For the best flavor and texture, always use live, fresh mussels. If any mussels are cracked or do not close when tapped, discard them before cooking.
- Don’t Overcook the Mussels – Mussels cook very quickly, usually in about 5 minutes. Be sure to remove them from the heat as soon as they open. Overcooking can cause them to become tough and chewy.
- Adjust Heat to Taste – The crushed red pepper flakes add a nice heat to the sauce, but feel free to adjust the amount to your preference. If you prefer a milder flavor, you can skip the pepper flakes altogether.
- Taste the Sauce Before Serving – After the mussels have cooked, taste the sauce and adjust the seasoning with salt or pepper if needed. This ensures the flavors are perfectly balanced before serving the Mussels Marinara.
📖 Substitutions & Variations
Tomato Options – If you prefer a smoother sauce or are in a hurry, you can substitute the hand-crushed plum tomatoes with canned tomato puree or even crushed tomatoes. Tomato puree will give a smoother texture, while crushed tomatoes still offer a bit of texture but are quicker to use.
Different Wines – If you don’t have dry white wine, you can use a splash of red wine for a deeper flavor, or even chicken or vegetable broth if you prefer to keep the recipe alcohol-free. Keep in mind that these options will change the flavor profile slightly.
Herb Variations – If fresh basil isn’t available, you can swap it with fresh parsley or even dried basil. Fresh parsley will add a more subtle, grassy flavor, while dried basil provides a more concentrated taste—just use half the amount of dried herbs.
Spice Level – Not a fan of spice? You can leave out the red pepper flakes or replace them with a pinch of paprika for a milder warmth. If you love heat, increase the amount of red pepper flakes or add chopped fresh chili peppers for a bigger kick.
Serve Over Pasta – For a heartier meal, you can serve the mussels and sauce over cooked spaghetti or linguine. It turns these Mussels Marinara into a delicious main course, perfect for soaking up all the flavorful sauce.
🍴 Serving Suggestions
Wine Pairing – A crisp Pinot Grigio or Sauvignon Blanc is the perfect match for this mussels dish. The bright acidity of these wines complements the briny mussels and cuts through the richness of the tomato sauce, enhancing the fresh flavors. For a bolder option, try a light Rosé for a refreshing contrast.
Crusty Bread – Serve this dish with slices of crusty Italian bread to soak up the flavorful tomato sauce. The bread adds texture and turns this dish into a heartier meal. You can even rub the bread with a little garlic for extra flavor.
Pasta – For a more filling meal, serve the mussels and tomato sauce over a Spaghetti alla Carrettiera. The pasta absorbs the delicious sauce and turns this dish into a complete main course.
Salad – A simple mixed green salad with a lemon vinaigrette provides a fresh and light side to balance the rich tomato sauce and mussels. The acidity from the lemon pairs nicely with the seafood.
💭 Recipe FAQs
Yes, you can use frozen mussels if fresh ones aren’t available. Make sure they are fully thawed and drained before cooking. Keep in mind that fresh mussels typically offer better flavor and texture, but frozen can work in a pinch. Just follow the same steps in the recipe, but adjust the cooking time slightly as frozen mussels may open faster.
If any mussels remain closed after cooking, discard them. Mussels that don’t open during cooking are not safe to eat and should not be forced open, as they may be dead or spoiled before cooking.
🥣 Storage & Reheating
Storage: Mussels should be eaten fresh, but any leftovers can be stored in an airtight container in the fridge for up to 2 days. Be sure to cool the mussels and sauce completely before refrigerating to maintain the best flavor and texture.
Freezing: It’s not recommended to freeze cooked mussels, as they can become tough and lose their delicate texture upon reheating.
Reheating: To reheat, gently warm the mussels and sauce in a saucepan over low heat. Avoid using the microwave, as it can overcook the mussels and make them rubbery. Heat until just warmed through, adding a splash of water or broth if needed to loosen the sauce.
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🥗 Pairing Recommendations
Did you make this recipe? Please leave a 5-star ⭐️⭐️⭐️⭐️⭐️ rating & comment below to let me know how it came out. Thanks for visiting!
📋 Recipe
Mussels Marinara (Quick and Easy Seafood Recipe)
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Equipment
- Large wide pan
- Large bowl (for crushing tomatoes if using whole tomatoes)
- Wooden spoon
- Knife and cutting board
- Measuring cups and spoons
- Large bowl (for cleaning mussels)
- Paper towels (for drying mussels)
- Lid for the pan
Ingredients
- 2 pounds fresh mussels cleaned
- 6 cloves garlic sliced
- ½ cup dry white wine
- ¼ teaspoon crushed red pepper flakes optional
- ¼ cup fresh basil chopped
- 1 28-ounce can of whole plum tomatoes, hand-crushed, or 1 (15-ounce) can of tomato puree
- ¼ cup olive oil
- ½ teaspoon kosher salt
Instructions
- Prepare the tomatoes: If using whole canned plum tomatoes, hand-crush them in a large bowl. If using tomato puree, simply open the can and set it aside.
- Sauté the garlic: Heat ¼ cup of olive oil in a large wide pan over medium-low heat. Once hot, add the 6 sliced garlic cloves and sauté for about 2 minutes until they turn lightly golden.
- Add the red pepper flakes: Stir in ¼ teaspoon of crushed red pepper flakes (if using), and cook for an additional 30 seconds to infuse the oil with a hint of heat.
- Deglaze with white wine: Increase the heat to high and pour in ½ cup of dry white wine. Let it boil for about 2 minutes to reduce slightly.
- Simmer the tomato sauce: Turn the heat down to medium and add the prepared hand-crushed tomatoes or the can of tomato puree to the pan. Stir the sauce and let it simmer gently for 5-10 minutes, allowing the flavors to meld together.
- Cook the mussels: Add the 2 pounds of cleaned mussels to the pan and stir them into the sauce. Cover the pan with a lid and cook for about 5 minutes. The mussels will begin to open as they cook.
- Discard unopened mussels: After 5 minutes, check the mussels. Discard any that remain closed as they are not safe to eat.
- Finish with fresh basil: Turn off the heat and taste the sauce. Adjust the seasoning with more salt or pepper if needed. Stir in ¼ cup of chopped fresh basil for added fresh flavors.
- Serve: Serve the mussels in the flavorful tomato sauce with slices of crusty Italian bread to soak up the sauce.
Notes
- Cleaning mussels: Thoroughly scrub the mussels with cold water and remove any beards before cooking. Pat them dry with paper towels.
- Handling unopened mussels: Any mussels that do not open after 5-7 minutes of cooking should be discarded.
- Reheating: Reheat any leftovers gently in a saucepan over low heat rather than in the microwave to maintain the texture of the mussels.
🌡️ Food safety
- 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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