Mussels Marinara (Cozze alla Marinara)
This recipe for mussels marinara will show you just how easy it is to make this Italian classic at home! The mussels steam in a simple, garlicky tomato broth that's so delicious mopped up with a big hunk of crusty bread. Serve the whole pot right at the table for a restaurant quality appetizer or dinner!
Mussels marinara is a staple dish on both Italian and seafood menus here at the Jersey Shore. I love making it at home because it's so quick and easy to make, and mussels are fairly inexpensive for seafood, so you can feed a lot of people.
One of my favorite ways to entertain is to put out a big pot of mussels and a few simple salads, apps and sides along with lots of crusty bread or homemade crostini, then sit around the table slurping, dipping and sipping wine.
This is also a great recipe to toss with pasta! If you want something a little more formal and substantial, just toss in some al dente pasta after the mussels open. It's such a delicious dinner that feels a little fancy, but is so easy to make.
What are Mussels Marinara Style?
Mussels marinara, or Cozze alla Marinara, is an Italian American dish inspired by southern Italian coastal cooking, where shellfish is often simmered with tomatoes, garlic and herbs.
In Italy you'll see mussels prepared all kinds of ways, from cozze alla tarantina in Puglia to simple wine based broths along the coast. The tomato forward style became popular here because mussels were affordable, cooked fast and stretched a pot of sauce.
The simple marinara sauce I use in this recipe is a bit different than my classic marinara sauce since it includes white wine and doesn't use onions or bay leaf.
You could easily use that sauce or your favorite jarred sauce, or if you have a jar of homemade fresh tomato sauce in your freezer or pantry, even better.
The sauce is really easy to build with lots of garlic, red pepper flakes and good quality canned tomatoes. I don't love onion in my sauce when it's paired with seafood, so I leave it out.
I do, however, love the addition of a few anchovies! You don't have to use them, but they add a really nice background flavor that really enhances the mussels.
I also love adding some butter to finish the sauce. It's a restaurant trick to make it taste absolutely irresistible. If you wonder why your food never tastes as good as a restaurant's, it's probably because they're using more butter!
I only add a little bit of butter to make the sauce silky, but you can add more if you want a richer, more restaurant style broth. I also love drizzling good olive oil over the mussels right before serving for even more flavor.
Want more classic Italian seafood recipes? Try these traditional Clams Oreganata for a starter, my Italian Red Crab Gravy with pasta for a Sunday tradition or my easy Swordfish on the Grill for a simple dinner.
Why This Recipe Works
- The garlic, anchovies, white wine and good tomatoes build a classic marinara base.
- Mussels steam quickly and give the broth lots of flavor.
- The ingredients are flexible so you can easily adjust the richness, seasoning or herbs.
- A little bit of butter at the end adds richness and balances the acidity.
Mussels Marinara Ingredients
Mussels - Look for fresh mussels that smell like the ocean, not fish. Avoid cracked shells and choose mesh bags so they can breathe. They should feel heavy, tightly closed and moist, not dried out.
Tomatoes - Use really good quality canned tomatoes for the best flavor. I usually use whole peeled tomatoes and crush them first by hand, but you can also use a can of crushed tomatoes. Learn more about Italian canned tomatoes in this Italian preserved vegetables guide.
Garlic - Thinly sliced garlic adds sweetness as it cooks and helps build the base of the sauce.
Olive oil - Use really good quality extra virgin olive oil.
Anchovies - Anchovies are optional but encouraged. They melt into the sauce and add a savory depth without tasting fishy. I recommend the brand Fish Wife, they're amazing quality and available at my local grocery store.
White wine - Use a dry white wine that you enjoy drinking. Pinot grigio works well here.
Butter - A small amount of unsalted butter finishes the sauce and creates a silky texture.
Fresh basil and parsley - These herbs brighten the sauce and add freshness at the end of cooking. You can use either one or both. Tear or chop them right before adding so their flavor stays vibrant.
How to Clean Mussels
Rinse the mussels under cold water and scrub off any grit. Discard any with a cracked mussel shell. If any shells are open, give them a good firm tap. If they are alive, they will snap shut. If they don't close, discard them. Keep the mussels chilled under a damp paper towel until ready to cook.
Mussels can have a bunch of tough, stringy fibers sticking out of the shell. This is known as the "beard" and helps the mussels cling to rocks and pilings in the water. It's important to remove the beards before cooking by pulling them toward the hinge.
*Find the full ingredient list in the recipe card below!
Helpful Equipment
- Large wide pot
- Deep sauté pan
- Chef's knife
- Cutting board
- Wooden spoon
- Fine mesh strainer
- Serving bowls
How to Make Mussels Marinara
- Warm the olive oil in a large, wide pot or deep sauté pan over medium heat. Add the sliced garlic, anchovies and red pepper flakes, then cook until the garlic softens and the anchovies melt into the oil, about 2 minutes.
- Pour in the white wine and simmer for 1-2 minutes, then add the tomatoes and season with salt. Cook, stirring occasionally for about 10-15 minutes or until slightly thickened.
Pro Tip: For a smoother texture, puree the tomatoes with an immersion blender or crush with your hands before adding them to the pot. You can also use a can of crushed tomatoes in a pinch.
- Increase the heat to medium high, then add the mussels. Cover and let them steam until they open, which can take anywhere from 3 to 6 minutes. Shake the pan a few times to help them cook evenly.
- Remove from the heat and discard any mussels that haven't opened. Add the butter and gently mix it in until melted and glossy, then add the fresh parsley and basil. Taste and adjust seasoning as needed.
- Spoon the mussels and sauce into shallow bowls, then drizzle with more olive oil, top with more herbs and serve immediately with plenty of crusty bread for dipping.
Mussels Marinara Recipe Tips
- The anchovies are optional, but they add a really nice background flavor. Try it!
- Use very fresh, tightly closed mussels and discard any that stay open after tapping or don't open during cooking.
- Clean mussels thoroughly and remove all beards.
- Don't overcook the mussels or they will get tough. As soon as they open, remove from the heat and add the butter.
- The amount of salt needed will depend on the saltiness of your tomatoes and mussels. Taste and adjust before serving.
- If you prefer a smoother texture, pulse the tomatoes in a blender before cooking.
- Add a tablespoon or two of tomato paste if you like a thicker sauce.
Mussels in Red Sauce Recipe Variations
- Add extra red pepper flakes for a spicier broth.
- Try using different kinds of clams or cockles instead of mussels.
- Toss the mussels with pasta for a full meal.
- Use other herbs like fresh oregano for a different flavor or finish with my homemade basil oil.
- Add a splash of heavy cream for a blush sauce.
How to Serve Mussels with Red Sauce
Serve this mussels marinara recipe with chewy homemade Focaccia for or crisp homemade Crostini for dipping.
A simple Arugula Salad with Parmesan topped with crunchy homemade Croutons makes a great addition for a beautiful spread!
How to Store and Reheat
Mussels are best eaten right after cooking. If you have leftover sauce, store it in an airtight container for up to 3 days and reheat gently on the stovetop.
FAQs
Look for tightly closed mussels that smell fresh and not fishy. Avoid any that have open shells that don't close when tapped. Make sure they're stored on ice, not submerged in water, and choose mesh bags so they can breathe. It makes a huge difference!
The beards are tough, so removing them improves texture. They help the mussel anchor to rocks, which is why they're tough and fibrous.
Absolutely. The marinara sauce coats noodles perfectly. It's a beautiful American Italian seafood dish and a delicious recipe to make at home in your own kitchen.
No, a wide pot or deep sauté pan works well and gives them room to open evenly. This is an easy recipe that's super flexible and can be cooked in whatever you have!
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Mussels in Marinara Sauce
Ingredients
- 3 tablespoons extra virgin olive oil plus more for drizzling
- 5 garlic cloves very thinly sliced
- 1-2 anchovy fillets optional
- ¼ teaspoon red pepper flakes optional, to taste
- ½ cup dry white wine
- 1 28-ounce can whole peeled tomatoes crushed with your hands or an immersion blender
- Kosher salt and pepper to taste
- 2 pounds fresh mussels scrubbed and debearded
- 2 tablespoons unsalted butter
- 2 tablespoons chopped flat-leaf parsley or torn basil or a mix
Instructions
- Warm the olive oil in a large, wide pot or deep sauté pan over medium heat. Add the sliced garlic, anchovies and red pepper flakes, then cook until the garlic softens and the anchovies melt into the oil, about 2 minutes.
- Pour in the white wine and simmer for 1-2 minutes, then add the tomatoes and season with salt. Cook, stirring occasionally for about 10-15 minutes or until slightly thickened.
- Increase the heat to medium-high, then add the mussels. Cover and let them steam until they open, which can take anywhere from 3 to 6 minutes, depending. It helps to shake the pan a few times to help them cook evenly.
- Remove from the heat and discard any mussels that haven't opened. Add the butter and gently mix it in until melted and glossy, then add the parsley and/or basil. Taste and adjust seasoning as needed.
- Spoon the mussels and sauce into shallow bowls, then drizzle with more olive oil, top with more herbs and serve immediately with plenty of crusty bread for dipping.
Notes
- The anchovies are optional, but they add a really nice background flavor!
- Use very fresh, tightly closed mussels and discard any that stay open after tapping or don't open during cooking.
- Clean mussels thoroughly and remove all beards.
- Don't overcook the mussels or they will get tough. As soon as they open, remove from the heat and add the butter.
- The amount of salt needed will depend on the saltiness of your tomatoes and mussels. Taste and adjust before serving.
- If you prefer a smoother texture, pulse the tomatoes in a blender before cooking.
- Add a tablespoon or two of tomato paste if you like a thicker sauce.
Nutrition
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Excellent and easy recipe. Very tasty
Great! SO happy you enjoyed. Thanks for leaving a review!