Mussels Marinara Recipe

Clean mussels

Rinse mussels under cold running water. Discard any with broken shells or that do not close when tapped. Using a small knife or your fingers, pull off the beard (the fibrous tuft) and scrub the shell with a brush to remove debris.

Soak the cleaned mussels in a bowl of cold water for 10 minutes to purge any sand, then lift them out (do not pour the water back over them). Drain and set aside in the refrigerator until ready to cook.

Heat 2 tablespoons extra-virgin olive oil in a large sauté pan or shallow Dutch oven over medium heat until shimmering.

Add the finely diced onion and a pinch of salt. Sauté until translucent and soft, about 5–7 minutes, stirring occasionally so it doesn't brown.

Add the minced garlic and sauté 30–45 seconds until fragrant, taking care not to burn it.

Stir in the tomato paste and cook 1 minute to deepen flavor.

Pour in the crushed tomatoes and stir to combine. Add red pepper flakes, dried oregano, 0.5 tsp sugar (if using), 1 tsp salt and 1/4 tsp black pepper. Bring sauce to a gentle simmer.

Simmer uncovered, stirring occasionally, for 12–15 minutes to slightly thicken and marry the flavors. Taste and adjust seasoning with salt/pepper if needed.

Stir in chopped parsley and chiffonade basil leaves in the last minute of simmering, reserving a small amount of each for garnish.

Increase heat under the sauté pan with the marinara to medium-high. Add 2 tbs olive oil and 1 tbs butter to the pan and let butter melt.

Add the drained mussels to the simmering marinara and pour in 1 cup dry white wine. Give everything a gentle stir to distribute mussels in the sauce.

Cover the pan with a tight-fitting lid and steam for 5–7 minutes, shaking the pan once or twice, until the mussels open. Discard any mussels that remain closed after 7 minutes.

Remove the lid and cook 1–2 minutes more to reduce the liquid slightly if desired. Taste the broth and adjust seasoning with additional salt or pepper as needed.

Stir in remaining 1 tablespoon chopped parsley and a drizzle of extra-virgin olive oil or a small pat of butter for gloss, if desired.

Spoon mussels and plenty of marinara into shallow bowls. Garnish with reserved basil and parsley and a grind of black pepper.

Serve immediately with crusty bread or toasted crostini for dipping and lemon wedges on the side to squeeze over the mussels.

Leftovers: refrigerate mussels in their sauce in a covered container up to 2 days. Reheat gently on the stovetop; do not overcook.