Mussels Marinara
Classic Italian mussels cooked in a rich tomato and garlic sauce, perfect with crusty bread.
15 mins
Prep Time
20 mins
Cook Time
4
Servings
Ingredients
- 2 lbs fresh mussels, cleaned and debearded
- 3 tbsp olive oil
- 4 cloves garlic, minced
- 1 small onion, finely chopped
- 1/2 tsp red pepper flakes
- 1/2 cup dry white wine
- 1 can (28 oz) crushed tomatoes
- 1/4 cup fresh parsley, chopped
- Salt and black pepper to taste
- 1 lemon, cut into wedges
- Crusty bread for serving
Nutrition Facts
Share this Recipe
Instructions
Clean the mussels: Scrub the mussels under cold running water, removing any beards or debris. Discard any mussels that are open and do not close when tapped.
Sauté aromatics: Heat olive oil in a large pot over medium heat. Add garlic, onion, and red pepper flakes. Sauté until fragrant and onions are translucent, about 3-4 minutes.
Deglaze with wine: Pour in the white wine and let it simmer for 2-3 minutes to reduce slightly and cook off the alcohol.
Add tomatoes: Stir in the crushed tomatoes and bring the sauce to a gentle simmer. Season with salt and black pepper to taste.
Cook the mussels: Add the cleaned mussels to the pot, cover, and cook for 5-7 minutes, shaking the pot occasionally, until the mussels open.
Finish and serve: Discard any unopened mussels. Stir in fresh parsley. Serve hot with lemon wedges and crusty bread for dipping.
Chef's Tips
- Freshness Check: Always buy mussels that are closed or close when tapped. Avoid any with broken shells.
- Wine Substitute: If you don’t have white wine, use chicken or vegetable broth for a non-alcoholic version.
- Extra Flavor: Add a splash of fish stock or clam juice for a deeper seafood flavor.
- Storage: Mussels are best cooked fresh but can be stored in the fridge for up to a day in a bowl covered with a damp cloth.
- Serving Suggestion: Pair with a crisp white wine like Sauvignon Blanc or Pinot Grigio.
