Mussels in Marinara Sauce
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!
Servings: 4
Calories: 275kcal
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.3 tablespoons extra virgin olive oil, 5 garlic cloves, 1-2 anchovy fillets, ¼ teaspoon red pepper flakes
- 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.½ cup dry white wine, 1 28-ounce can whole peeled tomatoes, Kosher salt and pepper
- 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.2 pounds fresh mussels
- 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.2 tablespoons unsalted butter, 2 tablespoons chopped flat-leaf parsley or torn basil
- 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
Calories: 275kcal | Carbohydrates: 6g | Protein: 14g | Fat: 19g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 0.2g | Cholesterol: 48mg | Sodium: 337mg | Potassium: 418mg | Fiber: 0.1g | Sugar: 0.3g | Vitamin A: 451IU | Vitamin C: 11mg | Calcium: 45mg | Iron: 5mg
