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–+ servings

Easy Mussels Marinara Recipe

Amanda
This easy mussels marinara recipe is a delicious an affordable restaurant dinner at home! Ready in about 30 minutes, this classic Italian seafood dish can be served as an appetizer or a main dish over pasta. 
5 from 1 vote
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Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Course Appetizer, Main Dishes
Cuisine Italian
Servings 6 servings
Calories 418 kcal

Ingredients
  

  • 1 pound linguine
  • 2 Tablespoons olive oil
  • 2 Tablespoons minced garlic
  • 1 pinch crushed red pepper flakes
  • 28 ounces crushed tomatoes
  • ½ cup dry red wine merlot, cabernet sauvignon or pinot noir
  • 1 pound fresh mussels cleaned (see note below)
  • freshly grated parmesan cheese for garnish, if desired
  • chopped fresh basil leaves for garnish, if desired

Instructions
 

  • First, start cooking the linguine in large pot of salted water on the stovetop over medium high heat.
  • While the pasta is cooking, heat the olive oil in a large saute pan or skillet over medium heat on the stovetop.
  • Add the garlic and crushed red pepper flakes and saute for 1-2 minutes until the garlic is just lightly browned.
  • Add in the crushed tomatoes and red wine and stir to combine. Lower the heat to medium low and allow the sauce to simmer while the pasta finishes cooking.
  • When the linguine is al dente, reserve ½ cup of the pasta cooking water and then drain the remaining liquid from it.
  • Add the reserved pasta cooking water into the sauce along with the mussels and stir gently to combine.
  • Cover the pan with a lid and allow the mussels to simmer for 8-10 minutes until they are completely opened out. If any mussels do not open, discard them.
  • Remove the lid and toss the mussels and sauce with the drained linguine.
  • Serve the pasta and mussels sprinkled with freshly grated parmesan cheese and fresh basil, if desired.

Video

Notes

  • Store fresh mussels in a bowl covered with a damp cloth or paper towel in the refrigerator for up to 24 hours. Do not store them enclosed in a container or bag. 
  • Gently simmer the mussels so they will not overcook.
 

How to Clean Mussels

  • First, rinse them in cool water and remove any debris.
  • Next, find and test any mussels with an open shell. Tap the shell against the sink and if it closes, it’s alive and able to be used. If it stays open, discard. Discard any mussels with broken or chipped shells.
  • Last, remove any beards or clump of fibers attached to the shell. Some mussels will not have them.
 

Substitutions and Variations

  • Seafood - Clams can be used in place of mussels.
  • Pasta - Spaghetti or bucatini are other pasta that can be used.
  • Tomatoes - Whole peeled tomatoes can be used for a chunkier, rustic sauce. Jarred marinara sauce or Italian gravy can be used for a thicker sauce.
  • Wine - Broth can be substituted for wine or a dry white wine can be used for a lighter sauce. Chardonnay or sauvignon blanc would work great.
  • Spicy - Increase the amount of red pepper flakes to make Fra Diavolo mussels.
  • Gluten-free - Serve with gluten-free pasta of choice. 
 

Alternative Cooking Methods

Instant Pot - Quickly saute your garlic and red pepper flakes in olive oil in saute mode. Place the remaining ingredients in the pot, close the lid, and set the valve to sealing. Cook on high for 3 minutes and quick release the pressure.
 

Storage Instructions

Leftovers will keep f0r 2-3 days in an airtight container in the refrigerator. Reheat in a saucepan on low heat with extra sauce or broth.

Nutrition

Serving: 2cupsCalories: 418kcalCarbohydrates: 69gProtein: 17gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 11mgSodium: 290mgPotassium: 691mgFiber: 5gSugar: 8gVitamin A: 351IUVitamin C: 16mgCalcium: 76mgIron: 4mg
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