This easy yet elevated mussels marinara recipe features tender, briny mussels in a brothy marinara sauce topped with crunchy, herb-flecked breadcrumbs. The meal comes together in a flash, making it a tasty choice for a weeknight meal or last-minute dinner party. Make sure to serve with some crusty bread to sop up all the juices!
Growing up in New England, my family had access to some incredible fresh mussels over the years, and one of our favorite ways to prepare it was in a tomato and white wine sauce (we love a good creamy mussels recipe, too!). Seafood was a big part of the holidays for us, in our twist on the Feast of the Seven Fishes!
Mussels marinara gives you the feel of a classic Italian-American red sauce joint, and this version is just as impressive. It starts with a robust marinara sauce, with just enough spice to make things interesting. A splash of white wine turns this into a brothy, flavorful base for the mussels to steam in. Serve with my shrimp oreganata, fluffy focaccia, and Via Carota’s salad for the perfect meal.
👩🏽🍳 Cook’s Notes
Traditionally ‘alla marinara’ referred to a sailor-style version of cooking mussels with just garlic and white wine in Italy. The Italian-American version that I’m basing this off of uses a tomato base, similar to my chunky tomato sauce.
More garlic, please: I like my marinara extra garlicky with a bit of heat for even more flavor.
Breadcrumbs are the real winner here: A topping of herby breadcrumbs adds so much texture and really elevates the dish, making it an ideal meal for everything from date nights to dinner parties!
Ingredient Notes
- Mussels: Fresh mussels should smell briny but not fishy. Opt for farm-raised varieties, which are much cleaner and more sustainable. PEI (Prince Edward Island) mussels are my favorite, if you can find them!
- Garlic: I call for six, yes, six garlic cloves in the marinara. I personally *love* pairing seafood with garlicky sauces, but you can reduce the amount if you’re more sensitive to the flavor.
- Wine: Select a light-bodied, dry white wine like Pinot Grigio or Sauvignon Blanc.
For a full list of ingredients and quantities, refer to the recipe card.
How to Clean Mussels Properly
How to Clean Mussels Properly
Step 1 – Clean and debeard the mussels: Rinse the mussels under cold water, and scrub off any dirt or debris from the shell with your fingers or a brush. Remove the beard (the fibrous, stringy bit attached to the side of the mussel shell) by tugging and pulling it with firm force.
If you see any open shells, gently tap them and check on them in a minute or so. If they’re still open, they’re dead, and you’ll want to discard them.
Note: Some bags of mussels will already have the beards removed! Still, it’s good to double check!
How to Make This Recipe
Step 2 – Saute the aromatics: To a large pot, add olive oil, red pepper flakes, oregano, and garlic over medium heat. Once sizzling, add the onions, and saute until softened and translucent.
Step 3 – Simmer: Deglaze the pan with wine, and simmer until the alcohol smell dissipates. Add tomatoes and simmer until slightly thickened. Stir in the mussels, cover the pot, and steam until opened. Discard any unopened mussels.
Step 5 – Make the breadcrumbs: Saute the breadcrumbs with oil until golden brown in a small skillet. Off the heat, stir in the red pepper flakes, parsley, and a pinch of salt.
Step 6 – Serve: Divide amongst serving bowls, top with bread crumbs, and enjoy!
Expert Tip: Don’t Overcook Your Mussels!
The best way to prevent mussels from overcooking is to remove them right as they open. I like to start checking around the 3 – 4 minute mark, then transfer any opened mussels to a separate bowl while the rest continue to cook.
Recipe FAQs
After purchasing, remove the mussels from any plastic bag and store them in a large bowl (you can also store them in a mesh bag in a bowl). Cover them with a damp paper towel or kitchen towel and store in the fridge. Use within 2 days for best quality, but ideally the same day!
Frozen mussels are almost always pre-cooked, so it won’t work in this recipe unfortunately!
The mussels will open when ready! Make sure to toss any that don’t open after 10 minutes of steaming.
I find the breadcrumbs really elevate the dish, but if you’re short on time you can definitely skip this step.
Absolutely! Linguine or spaghetti would be great here. I’d recommend serving 6 – 8 ounces of pasta.
Did you try this recipe?
I would love to hear your feedback! Be sure to rate the recipe and leave a comment below.
Want to see more of my content? Add me as a trusted google source.
Mussels Marinara
Ingredients
- 3 tablespoons extra-virgin olive oil
- 6 cloves garlic, finely minced*
- ½ teaspoon red pepper flakes
- 1 teaspoon dried oregano
- 1 small onion, finely diced
- Salt
- ½ cup dry white wine, such as Pinot Grigio or Sauvignon Blanc
- 1 (26-ounce) can chopped tomatoes, such as Pomi | or crushed tomatoes
- 2 pounds mussels
- 2 tablespoons finely chopped parsley
Herb Breadcrumbs:
- 1 tablespoon extra-virgin olive oil
- ¼ cup panko breadcrumbs
- 2 tablespoons finely chopped parsley
- ⅛ teaspoon red pepper flakes
- Salt
For Serving (optional):
- Crusty bread
Instructions
- Saute the aromatics: To a large dutch oven, add 3 tablespoons extra-virgin olive oil, 6 cloves garlic, ½ teaspoon red pepper flakes, and 1 teaspoon dried oregano. Set over medium heat, stirring occasionally until the garlic and spices begin to sizzle, about 1 – 2 minutes.Add diced onion and saute until softened and translucent, about 7 – 8 minutes. Season with a pinch of salt.
- Clean the mussels: While the onions saute, prep the mussels. Transfer 2 pounds mussels to a colander and rinse them under cold water, scrubbing off any sand, debris, or stuck-on bits with your fingers or a brush. Finally, debeard the mussels by pulling off any hair-like fibers attached to the side of the shell. To remove the beard, firmly pull the beard with your thumb and forefinger towards the hinged part of the mussel. Some beards are stubborn, and you may need to yank hard to remove them.Note: As you're rinsing the mussels, you'll notice most of them are likely closed, but a few may be slightly open. To check if they're alive, gently tap any open mussels; if alive, they will close after a minute or so. If they remain open, they're dead and you can toss them. Additionally, make sure to discard any mussels with broken, chipped, or cracked shells.
- Deglaze and simmer: Add ½ cup dry white wine, bring the mixture to a boil, then reduce the heat to a simmer until the alcohol smell dissipates and the liquid has reduced by half, about 3 – 4 minutes. Stir in 1 (26-ounce) can chopped tomatoes and 2 tablespoons finely chopped parsley, and simmer for 5 – 7 minutes.
- Cook the mussels: Add in the mussels, cover the pot, and steam over medium heat until fully opened, about 5 minutes.Once opened, transfer the mussels to a serving bowl with a slotted spoon. Continue steaming any remaining mussels until opened, about 2 – 3 minutes. If you still have unopened mussels after 10 minutes of steaming, discard them (they're dead).
- Season: Return the mussels back to the pot, and taste and season the broth as desired with additional salt or chili flakes.
Herb Breadcrumbs:
- Just before serving, prepare the herb breadcrumbs: In a small skillet, set 1 tablespoon extra-virgin olive oil over medium heat. Stir in ¼ cup panko breadcrumbs, and saute for 3 – 5 minutes until nicely golden brown. Remove from the heat, and stir in the 2 tablespoons finely chopped parsley, ⅛ teaspoon red pepper flakes, and a pinch of salt.
Serve:
- Divide mussels amongst serving bowls and top with the herb breadcrumbs. Serve immediately, and enjoy with crusty bread if desired
Notes
Nutrition
The nutritional information on this website is only an estimate and is provided for convenience and as a courtesy only. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
