Mussels Marinara Recipe

Rinse the mussels under cold running water. Discard any mussels with cracked shells or that do not close when tapped. Use a small brush or paring knife to remove any barnacles and pull off the beard (by snapping toward the hinge). Sprinkle with 1 tsp coarse salt and rinse again. Set aside in a colander.

Sweat aromatics

Heat a large wide sauté pan or heavy-bottomed skillet (with a tight-fitting lid) over medium heat. Add 3 tbs olive oil and 1 tbs butter. When the butter has melted and the oil is shimmering, add the finely diced shallot and sauté for 2–3 minutes until translucent but not browned. Add the minced garlic and cook 30–45 seconds until fragrant.

Build the sauce

Stir in 1 tbs tomato paste and cook 30 seconds to deepen the flavor. Add the chopped plum tomatoes (14 oz canned or equivalent fresh), 1 tsp red pepper flakes, and 1 tsp sugar (if using). Pour in 1 cup dry white wine and 1 cup stock, stir to combine, and bring the mixture to a gentle simmer. Season with freshly ground black pepper and a small pinch of sea salt (you can adjust later). Simmer, uncovered, for 6–8 minutes to slightly reduce and concentrate flavors.

Finish sauce with basil

Stir in 1 cup torn fresh basil leaves and remove about 1/3 cup of the sauce into a small bowl (optional: mash slightly with a spoon for a thicker finish). Taste and adjust seasoning with salt and pepper as needed.

Increase heat under the skillet to medium-high. Add the cleaned mussels to the simmering sauce, spreading them into a single layer as much as possible. Immediately cover the pan with a tight-fitting lid. Let the mussels steam for 4–6 minutes, shaking the pan once or twice, until most mussels have opened. If using very large mussels, check at 6 minutes; smaller mussels may open sooner. Discard any mussels that remain tightly closed after cooking.

Carefully remove the lid and stir the mussels into the sauce so the shells are evenly coated. If the sauce needs more body, simmer uncovered 1–2 minutes to reduce, or add the reserved mashed sauce back in to thicken.

Turn off the heat. Sprinkle 2 tbs chopped fresh parsley and 2 tbs grated Pecorino or Parmesan over the mussels. Squeeze lemon wedges over the dish to taste. Drizzle a little extra-virgin olive oil if desired.

Transfer mussels and sauce to a warmed shallow bowl or serve directly from the pan. Serve immediately with crusty bread or toasted baguette slices to soak up the marinara, and additional lemon wedges on the side.