Mussels Marinara Recipe

Inspect and clean

Discard any mussels with cracked shells or that do not close when tapped. Rinse mussels under cold running water. Remove beards by pulling toward the hinge. Place cleaned mussels in a bowl with 2 cups cold water and 1 tablespoon kosher salt for 20 minutes to purge grit; swish occasionally and then lift mussels out (do not pour water with sediment back over them).

Sauté aromatics

Heat 3 tablespoons extra-virgin olive oil in a large wide sauté pan or Dutch oven over medium heat. Add the thinly sliced garlic and minced shallot; cook, stirring, until fragrant and softened but not browned, about 1½–2 minutes. Add 1 teaspoon crushed red pepper flakes and cook 30 seconds more.

Build base

Stir in 1 tablespoon tomato paste and cook 1 minute to deepen flavor. Pour in 1 cup dry white wine, scrape any browned bits from the pan, and simmer until reduced by about half, approximately 3–4 minutes.

Add tomatoes and herbs

Add the 28 oz crushed tomatoes, 1 tablespoon fresh thyme (or 1/2 tsp dried), 6 torn basil leaves, 1 teaspoon kosher salt, 1 teaspoon freshly ground black pepper, and 1 teaspoon sugar (if using). Stir to combine and bring to a gentle simmer. Reduce heat to low and simmer uncovered for 10 minutes to meld flavors.

Increase heat to medium-high. Add the cleaned mussels to the simmering marinara sauce and stir to combine so shells are coated. Cover the pan with a tight-fitting lid and cook 5–7 minutes, shaking the pan occasionally, until the mussels open. Check after 5 minutes and cook a bit longer if needed. Discard any mussels that remain closed.

Once mussels have opened, remove the pan from heat. Stir in 1 tablespoon unsalted butter until melted for a glossy finish and adjust seasoning to taste with additional salt and pepper if needed.

Sprinkle 2 tablespoons chopped fresh parsley over the mussels. Serve immediately with lemon wedges for squeezing over the mussels. Offer crusty bread to soak up the sauce or toss mussels and sauce with cooked linguine for a pasta option.

Estimated plating: portion approximately 1/2 lb mussels per person. Garnish with additional basil leaves if desired and serve hot.