Mussels Marinara
In this classic mussels marinara recipe, fresh mussels are gently simmered with tomatoes, garlic, and white wine until juicy and plump. The richly flavored tomato-seafood broth is the perfect pair for garlicky grilled bread.
Servings: 6
Ingredients
- 6 thick slices Italian or country bread (optional)
- ¼ cup extra-virgin olive oil, plus more for the bread
- 5 garlic cloves, 4 minced, 1 lightly crushed and peeled
- Generous pinch red pepper flakes
- 1 (28-ounce) can whole peeled tomatoes, crushed with an immersion blender, potato masher, or by hand
- Kosher salt
- 3/4 cup dry white wine (such as Pinot Grigio, Soave, or French chardonnay)
- 3 pounds mussels, scrubbed
- 1/4 cup finely chopped fresh flat leaf parsley
- 5 to 8 fresh basil leaves, torn
Instructions
- Get ready. If you’re serving with toast, place the sliced bread on a rimmed baking sheet and brush each slice with olive oil.
- Start the sauce. Add the olive oil and minced garlic to a large Dutch oven or other heavy-bottomed pot with a lid. Set over medium-low heat and cook, stirring often, until the garlic is slightly softened and fragrant, 3 to 4 minutes. Stir in the red pepper flakes.
- Simmer the tomatoes. Add the tomatoes and their juices, raise the heat to medium-high, and bring to a simmer. Lower the heat to medium and cook at a gentle simmer for 10 to 15 minutes, until the tomatoes have thickened slightly and turned a shade darker. Don’t let the tomatoes cook too much; you want to keep that fresh tomato flavor. Season with a pinch of salt (about 1/2 teaspoon).
- Cook the mussels. Raise the heat to medium-high, add the wine, and let it bubble for 2 minutes. Add the mussels, stirring them around with a sturdy spoon to coat them with the sauce. Sprinkle in half the parsley and stir again. Cover the pot and simmer for 5 to 8 minutes, until the mussels have opened. You can lift the lid and give them a quick stir once or twice during cooking to check their progress.
- Grill the bread (optional). While the mussels are cooking, place an oven rack 4 to 6 inches below the broiler and turn the broiler on. Slide the baking sheet with the prepared bread under the broiler for 2 to 3 minutes, or until the bread is lightly charred around the edges and golden in the center. Remove from the oven and rub each slice with the crushed garlic clove.
- Add the finishing touches. If the majority of mussels have opened and a couple stragglers remain, discard them. Remove the pot from the heat and stir in the remaining parsley and the torn basil leaves.
- Serve. Spoon the mussels and tomato broth into shallow bowls and tuck in a slice of grilled bread with each serving (if using). Serve immediately.
Notes
- Shop this recipe: Visit our shop to browse quality Mediterranean ingredients including the olive oil used in this recipe.
- To clean the mussels:
- Throw away any that do not close.
- Remove any “beards.” Occasionally you'll find a mussel with long stringy fibers poking out of the shell, called the beard. Simply grasp the beard with your fingers and yank downwards towards the hinge of the shell. The fibers should come off easily. If not, just snip them off with kitchen scissors.
- Scrub the mussels with a stiff brush to remove any stubborn grit.
- Rinse the mussels under cold running water. I place them in a colander and move them around gently with my hands.Your mussels are now ready to cook!
- Calorie info does not include the optional bread.
Nutrition
Calories: 220kcal | Carbohydrates: 8.8g | Protein: 14.6g | Fat: 11.7g | Saturated Fat: 1.8g | Polyunsaturated Fat: 1.7g | Monounsaturated Fat: 7.2g | Cholesterol: 32.4mg | Sodium: 432.3mg | Potassium: 545.2mg | Fiber: 0.8g | Sugar: 2g | Vitamin A: 493.6IU | Vitamin C: 19.8mg | Calcium: 62.7mg | Iron: 5.6mg
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