Marinara Mussels Recipe

Rinse the mussels under cold running water in a large bowl. Discard any mussels with cracked shells or that do not close when tapped. In a bowl of cold water with 1 tsp kosher salt, soak and swish the mussels to remove sand; repeat once and drain.

Use a small knife to remove beards (the fibrous threads) from any mussels that still have them. Pat mussels dry with paper towels and set aside refrigerated until ready to cook.

Sweat aromatics

Heat a large, heavy-bottomed Dutch oven or deep skillet over medium heat. Add 3 tbs olive oil. When shimmering, add the diced onion and a pinch of salt; cook, stirring occasionally, until softened and translucent, about 6–8 minutes. Add the minced garlic and cook until fragrant, about 30–45 seconds, taking care not to brown it.

Deglaze

Pour in 1 cup dry white wine to deglaze the pan, scraping up any browned bits from the bottom. Increase heat to medium-high and simmer until the wine reduces by about half, 3–4 minutes.

Build sauce

Stir in 2 tbs tomato paste and cook 1 minute to caramelize. Add the 28-oz can crushed tomatoes and 1 cup stock; stir to combine. Add 1 tsp dried oregano, 1 tsp dried basil, 1 tsp red pepper flakes, 1 tsp sugar (if using), 1 tsp salt, and 1 tsp freshly ground black pepper. Bring to a gentle simmer, reduce heat to low, and let the marinara simmer, uncovered, for 15 minutes to allow flavors to meld. Taste and adjust seasoning.

With the marinara simmering, increase heat to medium-high. Add the prepared mussels to the pot and pour 1/4 cup additional stock or water over them if the sauce seems too thick; give the pot a quick stir to distribute mussels evenly.

Cover the pot with a tight-fitting lid and cook for 5–7 minutes, shaking the pot once or twice, until the mussels have opened. Check carefully and remove any mussels that remain closed after cooking (discard those).

Using a slotted spoon, transfer mussels to a warm serving bowl, leaving the marinara in the pot. Continue simmering the sauce for 1–2 minutes to reduce slightly if needed.

Stir 2 tbs unsalted butter into the hot marinara until melted and the sauce becomes glossy. Add chopped parsley and give a final stir.

Return the mussels to the pot and gently toss to coat them in the sauce, or ladle the sauce over the mussels in the serving bowl. Taste and adjust salt, pepper, or red pepper flakes as desired.

Serve immediately with lemon wedges and crusty bread for sopping up the sauce. Spoon sauce over toasted baguette slices if desired.