Mussels Marinara
If you’re craving an Italian seafood dish, look no further than these mussels marinara. They are steamed to perfection in a spicy tomato broth infused with basil, garlic and white wine. Garnish with fresh herbs and serve them with pasta or warm Italian bread for a satisfying, flavorful meal.
Why I love this Italian mussels recipe
Even though I tend to make moules marinieres these days, mussels in red sauce will always have my heart. This was the dish that taught me to love mussels, and it’s easy to understand why.
They’re a common feature in Italian restaurants, and the flavorful tomato broth is incredible when you have crusty piece of bread for sopping. If you’ve never tried these, you’re in for a real treat.
Ingredients & substitutions
- Mussels
- Diced tomatoes – I like to use petite diced tomatoes because I prefer the smaller pieces. You can also use crushed tomatoes if you have those.
- White wine – A dry white wine is best. I usually use chardonnay or sauvingon blanc, but any dry white will work. Just make sure it’s something you would actually drink. No cooking wine here.
Making changes to a recipe can result in recipe failure. Any substitutions listed below are simple changes that I believe will work in this recipe, but results are not guaranteed.
How to make mussels marinara
Clean the mussels. This is the most tedious part of mussels preparation. I like to use my potato brush to the shells Make sure to scrub any debris or barnacles from the shells. While I’m doing this I also make sure to remove any beards from the mussels.
To de-beard the mussels, you just need to pull them out, but I find that it’s hard to get a grip, especially if the mussels are wet. Using a washcloth or paper towel to help grab it makes a huge difference, but I prefer a cloth because it won’t fall apart through the process.
Discard any mussels with cracked shells or ones that don’t close when tapped.
Make the broth. Heat a large stockpot or Dutch oven up. Add the olive oil and let it get home. Then, sauté the onion, garlic, basil and crushed pepper flakes (if you’re using them). Let them cook until fragrant, about a minute.
Then, add the tomatoes and white wine. Bring the liquid to a simmer.
Steam the mussels. Add the mussels and cover the pot. Let them cook until the shells open up. This usually takes about 5 – 7 minutes.
Garnish and serve. When the mussels are ready, stir in the fresh parsley. Then, scoop the mussels into bowls and ladle some broth and tomatoes over them. Serve immediately.
Everything you need to know about steamed mussels
Steaming mussels is the best way to ensure the mussels maintain their delicate texture. Overcooked mussels tend to be tough and chewy.
Steaming mussels should only take about 5 – 7 minutes.
No. You don’t need to sake mussels in water before steaming them.
Mussels are cooked when their shells are fully open. If a mussel doesn’t open when cooking, you should discard it.
Yes. You should scrub the shells and de-beard the mussels before cooking them.
More traditional Italian recipes you will love
- Italian porchetta roast
- Toasted coconut shakerato – Italian style iced coffee
- Italian green beans
- Italian chop salad
More dairy free seafood recipes
Ingredients
- 2 – 3 pounds mussels
- 2 tablespoons olive oil
- 4 garlic cloves (minced)
- 1/2 sweet onion (chopped)
- 1/2 teaspoon crushed red pepper flakes
- 1 teaspoon dried basil
- 1 28- ounce can petite diced tomatoes
- 1/2 cup white wine
- 1/4 cup chopped fresh parsley
Instructions
- Heat a large stockpot or Dutch oven to medium. Add olive oil.
- Sauté the onion, garlic, crushed red pepper and basil until fragrant.
- Add the tomatoes and white wine. Bring to a simmer.
- Drop in the mussels.
- Cover the pot and allow the mussels to steam for 5-7 minutes, or until the mussels have fully opened.
- Discard any unopened mussels and garnish with fresh parsley before serving
Nutrition
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