Mussel Marinara Recipe

Clean mussels

Rinse mussels under cold running water. Discard any mussels with cracked shells or that do not close when tapped. Scrub shells with a brush and remove the beard (the fibrous tuft) by pulling it toward the hinge; set mussels aside in the refrigerator.

In a large heavy-bottomed wide pan or pot (one with a lid) heat 2 tbs extra-virgin olive oil and 1 tbs butter over medium heat until the butter melts and begins to foam. Season cleaned mussels lightly with 1 tsp kosher salt and 1 tsp freshly ground black pepper and add them to the pan, spreading them in an even layer.

Pour 1/4 cup of the prepared marinara sauce (see Marinara Sauce section) into the pan with the mussels as an initial steaming liquid, then cover the pot with a tight-fitting lid. Cook over medium-high heat until mussels open, about 4–6 minutes, shaking the pan occasionally. Discard any mussels that remain closed after cooking.

Heat 2 tbs extra-virgin olive oil in a medium saucepan over medium heat. Add 1/2 cup finely diced yellow onion and sauté 4–5 minutes until softened and translucent, stirring occasionally.

Add 4 tsp minced garlic and 1/4 tsp crushed red pepper flakes; cook 30–45 seconds until fragrant, taking care not to brown the garlic.

Stir in 1 tbs tomato paste and cook 1 minute to deepen flavor. Deglaze the pan with 1/2 cup dry white wine, scraping up any browned bits, and simmer until the wine is reduced by about half (1–2 minutes).

Add a 28 oz can of crushed Italian plum tomatoes and 1/4 cup low-sodium stock. Bring to a gentle simmer, then reduce heat to low and cook uncovered 12–15 minutes to thicken slightly, stirring occasionally.

Taste and season with 1/2 tsp granulated sugar if tomatoes taste overly acidic. Add torn basil leaves and 2 tbs chopped fresh parsley, then finish with salt and pepper to taste. Keep sauce warm; reserve 1/4 cup for steaming the mussels as directed in the Mussels section.

When mussels have opened, remove the lid and spoon several tablespoons of the warm marinara over the mussels. If desired, add an extra pat of butter (about 1/2 tbs) to glossy finish. Gently toss the mussels in the sauce in the pan for 30 seconds to coat and warm through.

Transfer mussels and sauce to a shallow serving bowl. Sprinkle with 1 tbs chopped fresh parsley and arrange lemon wedges around the bowl. Serve immediately with 8 slices crusty bread or grilled crostini to soak up the sauce.

Leftover mussels: refrigerate in an airtight container up to 24 hours. Do not reheat mussels more than once.