Sautéed Mussels Marinara Recipe

Inspect and Clean

Rinse mussels under cold running water and remove any beards by pulling them toward the hinge. Discard any mussels with cracked shells or that remain open when tapped. Place cleaned mussels in a bowl and sprinkle with 1 tsp kosher salt and squeeze juice from half the lemon over them; set aside in the refrigerator while you prepare the sauce (about 10 minutes).

Sweat Aromatics

Heat 3 tbsp extra-virgin olive oil in a large wide sauté pan or shallow Dutch oven over medium heat. Add the finely chopped shallot and cook, stirring, for 2–3 minutes until softened and translucent. Add the minced garlic and 1 tsp crushed red pepper flakes; cook 30–45 seconds, stirring constantly, until fragrant but not browned.

Build the Sauce

Stir in 1 tbsp tomato paste and cook 1 minute to caramelize slightly. Pour in 1 cup dry white wine to deglaze the pan, scraping up any brown bits, and simmer until reduced by about half (2–3 minutes). Add the 14 oz crushed tomatoes and 1 cup stock, then stir in 1 tsp granulated sugar, 1 tsp salt, and 1 tsp freshly ground black pepper. Bring to a gentle simmer and cook uncovered for 8–10 minutes to meld flavors and slightly thicken.

Finish Sauce

Stir in chopped basil leaves and 2 tbsp chopped parsley, then reduce heat to low and keep sauce warm but not boiling while you cook the mussels. Taste and adjust seasoning if needed.

Cook Mussels in Marinara

Increase heat under the sauce to medium-high. Add the cleaned mussels to the simmering marinara in a single layer if possible. Pour any accumulated liquid from the mussel bowl (if not gritty) into the pan. Cover the pan and cook for 4–6 minutes, gently shaking the pan once or twice, until most mussels have opened. Uncover and discard any mussels that remain tightly closed.

Finish with Butter and Herbs

Remove the pan from heat and swirl in 2 tbsp unsalted butter until melted to give the sauce a glossy finish. Add another squeeze of lemon juice from the remaining half lemon and stir gently to combine. Sprinkle additional chopped parsley over the mussels for freshness.

Transfer mussels and marinara to a warmed shallow bowl or serve straight from the pan. Serve with toasted crusty bread or crostini to mop up the sauce and lemon wedges on the side. Leftover unopened mussels should be discarded; refrigerate leftovers in an airtight container up to 2 days.