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Mussels Marinara

Mussels Marinara

Preheat the oven to 350 degrees. Remove the top of the head of garlic and drizzle oil and a pinch of salt on top. Wrap in foil and place in the oven for 35-40 minutes.

Heat a large pan over high heat; when hot, add the oil and turn the heat down to medium. Add the shallots and season with salt and pepper, stirring constantly, until softened, about 7-8 minutes. Add the garlic and cook for 2-3 minutes, until lightly browned. Add the tomatoes, turn the heat to high and then bring to a simmer for about 30 minutes. Season to taste with the chile flakes, salt, and pepper, stirring occasionally.

When the sauce has reached desired consistency, add the mussels and cover with a lid, until their shells have opened, about 3-4 minutes.

Meanwhile, remove the garlic from the oven and toast the bread, if desired. Discard any mussels that have not opened and serve alongside the bread and roasted garlic, leaving guests to spread it on as they want.

How To Make: Creamy Seafood Marinara

by Melissa Jacobs

How To Make: Creamy Seafood Marinara. Image credit: Hangry.Recipes


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Mussels, shrimp and calamari strips are simmered to heavenly perfection in a creamy garlic sauce with a dash of white wine. Serve this hearty medley of seafood marinara on date nights, when entertaining guests or simply treat yourself on a weeknight in.

Turn this “taste of the ocean on your plate” into a gourmet-style dish by serving the creamy seafood marinara recipe on a combination of regular and squid ink linguini. However, you can use any type of pasta you have on hand or even combine the seafood marinara with some steaming white rice to soak up the mouthwatering sauce.

Any type of crisp dry white wine, such as a sauvignon blanc or unoaked chardonnay, will work. Although the wine is optional, it comes highly recommend as the acidity brings out the best flavours in cream sauces and seafood.

The easiest way to reheat the seafood marinara, is to place it in a pan set over medium-low heat with a splash of liquid, such as water, stock or cream. Leftovers can be kept covered in the fridge for up to two days.

Recipe Summary

  • 4 quarts mussels, cleaned and debearded
  • 2 cloves garlic, minced
  • 1 onion, chopped
  • 6 tablespoons chopped fresh parsley
  • 1 bay leaf
  • ¼ teaspoon dried thyme
  • 2 cups white wine
  • 3 tablespoons butter, divided

Scrub mussels. Pull off beards, the tuft of fibers that attach each mussel to it's shell, cutting them at the base with a paring knife. Discard those that do not close when you handle them and any with broken shells. Set aside.

Combine onion, garlic, 4 tablespoons parsley, bay leaf, thyme, wine, and 2 tablespoons butter in large pot. Bring to boil. Lower heat, and cook 2 minutes. Add mussels, and cover. Cook just until shells open, 3 to 4 minutes. Do not overcook. Remove mussels from sauce, and place in bowls.

Strain liquid, and return to pot. Add remaining butter and parsley. Heat until butter melts. Pour over mussels.

Quick And Easy Mussels Marinara recipe!

Hey guys. Everybody wants me to share a seafood recipe. For that, I’m going to show you how to make mussels marinara. It’s a simple marinara sauce you toss in the muscles and the muscles just infuse that sauce. It’s just so delicious and so easy to make if you’re trying to impress somebody like friends or family. Other this would be perfect to make because it’s easy, delicious and it looks super fancy. So without further ado let’s get started.

You’re going to need some crushed Tomatoes for Mussels Marinara recipe. some butter, some onion garlic shallots, a bit of white wine. If you can’t have any kind of alcohol you can just exclude that some spices. I have time rosemary oregano and some cayenne pepper. Then some fresh basil, some fresh parsley, a bit of angel hair pasta. you’re going to need some mussels.

You want to keep them in some icy water and scrub off all the dirt and sand that might be on the outer shell. Then there’s a little tiny rope looking thing that’s called the beard and that’s what they attach themselves to while. They’re growing you want to just give that a good yank and pull that off. Because you don’t want that in your sauce.

Now you’re going to find that some of the mussels are open. The mussels must be sealed and not open at all. If they are open tap them a hard surface if they don’t close on their own they’re dead throw them out. You don’t want to eat those so that’s basically all you need to know about the mussels. It’s really simple so let’s head over to the stove and get cooking.

first things make sure that you have a pan that has a tight-fitting lid. So when we put the mussels in that they can steam properly. Into that, we’re going to add my butter and a bit of olive oil. melt this down over medium-high heat. Now into that you’re adding onion and shallot and going to sauté this until the onion and shallot are nice and soft. We’re going to throw in our garlic and cook this for another couple minutes so you don’t burn the garlic.

we’re going ahead and add the wine for this Mussels Marinara recipe. now you can see how fast this is coming together. You got a good stir just leave that simmer for a couple of minutes until that wine reduces slightly. Make sure that you’re using a wine that you would actually drink. It doesn’t have to be anything fancy just something that tastes nice. Now I’m going to add tomatoes I’m using San Mariano tomatoes which is a real good-quality straight from Italy. So try to use the best quality that you can possibly get your hands on. because that’s going to make a difference in the sauce.

we’re going ahead and season that with salt and pepper. I’m using so much sauce because I’m using two pounds of mussels. And usually four per person you would use about one pound per person. So we’re just going to bring this up to a slow simmer. We’re going to let it simmer for about 20 minutes until it reduces a bit and all the flavors meld together.

the sauce is finish. Before we add our mussels You want to make sure you’re getting a pot of boiling water ready that you salt it. So that we can add in our pasta and cook that why the mussels are going. I tasted it and make sure I didn’t need to season it anymore with salt or pepper it’s. I’m going ahead and add in all my mussels, not the water just the mussels. Make sure you drain them really well just give them a quick stir in the sauce. Turn the heat up just a little bit so pop the lid on and you only want to cook these for about five to ten minutes or until they open up.

Don’t cook them much longer. They’ll get tough and nasty so 5 to 10 minutes cook your pasta drain it and that’s pretty much it. I added a bit of fresh parsley in at the end just to add a pop of color and some added freshness. Now one thing to remember is that if they don’t open up at all then you don’t eat them just discard them.

Quick And Easy Mussels Marinara recipe!

Top Tips

  1. Always thoroughly clean and look over the mussels whether they are cultivated or wild. Check for beards and remove them with a paper towel or clean kitchen towel.
  2. Mussels only take a few minutes to open with moderate heat. Any that do not open after about 5-6 minutes are most likely dead and should be discarded before serving.
  3. Eat right away. Reheating seafood in the microwave is not recommended. If you must reheat mussels do so in a saucepan on low heat.

Mussels Marinara or Fra Diavolo


  • ▢ 1/4 cup olive oil
  • ▢ 4 - 5 cloves of garlic finely chopped
  • ▢ 1 cup dry crisp white wine, such as a Pinot Grigio
  • ▢ 28 ounce can whole San Marzano tomatoes crushed by hand
  • ▢ pinch of sea salt and a few cracks of black pepper
  • ▢ about 1/4 to 1/2 teaspoon crushed red pepper flakes if you'd like Fra Diavolo
  • ▢ 4 pounds mussels I use Prince Edward Island Mussels
  • ▢ 1/2 bunch of fresh parsley
  • ▢ 1 baguette warmed, for serving



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Recipe Summary

  • 1 (16 ounce) package linguine pasta
  • 1 tablespoon olive oil
  • 4 cloves garlic, minced
  • 1 small red onion, minced
  • 1 tablespoon olive oil
  • 2 tomatoes, seeded and diced
  • 3 green onions, chopped
  • 1 (8 ounce) can crushed tomatoes
  • 1 tablespoon tomato paste
  • 1 teaspoon dried oregano
  • 1 teaspoon ground thyme
  • 2 pounds mussels, cleaned and debearded
  • 1 pound uncooked medium shrimp, peeled and deveined
  • 1 cup dry white wine
  • 2 teaspoons lemon juice
  • 1 lemon - cut into wedges, for garnish

Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the linguine, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 11 minutes. Drain well in a colander set in the sink.

Heat 1 tablespoon of olive oil in a skillet over medium heat. Stir in the garlic and onion cook and stir until the onion has softened and turned translucent, about 5 minutes. Heat another tablespoon of olive oil in a large skillet over medium-low heat. Stir in diced tomatoes and green onion cook and stir until the tomatoes have softened. Stir onion mixture into the tomatoes, then add crushed tomatoes, tomato paste, oregano, and thyme. Simmer for 5 minutes. Stir in mussels and shrimp, then pour in the wine and lemon juice. Cover and increase heat to high. Cook until shrimp have turned pink and mussels have opened, discarding any that have not opened. Serve over pasta and garnish with lemon wedges.

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You can rate this recipe by giving it a score of one, two, three, or four forks, which will be averaged out with other cooks' ratings. If you like, you can also share your specific comments, positive or negative - as well as any tips or substitutions - in the written review space.

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Use of and/or registration on any portion of this site constitutes acceptance of our User Agreement (updated as of 1/1/21) and Privacy Policy and Cookie Statement (updated as of 1/1/21).

The material on this site may not be reproduced, distributed, transmitted, cached or otherwise used, except with the prior written permission of Condé Nast.

I think when most people envision Paris, they imagine cobblestone streets, cute sidewalk cafes, a French garçon warmly encouraging them in with an enthusiastic “Bonjour!” There may be a little background music played on an accordion, a bicyclist riding past them with a beret. At least that’s how I always imagined Paris.

When I traveled to Paris for the first time, I was shocked to find that it was exactly as I had imagined (except maybe not so many men with berets). While this type of scenario exists in most parts of Paris, I found it especially true in the Place du Tertre in Montmarte, right next to the Sacre Coeur church.

You’ll find something that looks like it’s straight out of a postcard. The area is home to musicians, artists, and creative types. The square, though small, is also not short on quintessential Parisian cafes. Many of these cafes are packed with hungry locals and tourists alike, and feature more than just your typical steak frites (steak and fries) or confit de canard (duck) fresh mussels are a speciality in the area.

Mussels are not a rarity elsewhere in Paris, but they seem to particularly be a star in the Montmartre area. They’re often served in a white wine broth, sometimes made with a simple garlic infused mixture, other times with flavorful marinara.

For a long time, I imagined mussels to be a laborious task. The reality is that they’re actually one of the easiest foods to whip up, especially if you use a delectable pre-made marinara sauce like this Mezzetta Tomato and Sweet Basil sauce.

Now, you guys know that I usually make my own marinara sauce because I’m all about using all natural foods. These days, a lot of companies will claim they’ve got some “all natural” product, but the product is usually anything but. In this case, I accepted Mezzetta’s offer to try their #FallforFlavor selection of Napa Valley marinara sauces after looking at the label and finding that the sauces are actually all natural.

Read the label and you’ll find normal ingredients that are in no shape or form foreign-sounding or incomprehensible. They’re also made without any added sugar or paste, which is really important to me. Having a sauce like this to turn to when I’m short on time and/or energy is a big perk for me because I don’t always have the capability to make marinara from scratch.

There are a variety of flavors to choose from, but I decided to stick to Mezzetta’s Tomato and Sweet Basil sauce because, hello, I love basil! Plus, I feel like its flavor works best in this dish.

Mussels with a marinara sauce like this are such a convenient entertaining option. There are days where I know I’ll be working later than usual, but for the sake of winding down at the end of the night and maintaining my social life, I invite family and friends over regardless of my long work day.

Because I know I’ll be tired and short on time, I rely on quick and easy recipes like this. A bottle of wine, a big bowl of mussels in marinara, and my balcony view always have my friends responding to invites like this with a resounding yes.

If you’ve made mussels before, you might not think of it as a quick and easy meal because of the initial cleaning that needs to be done with fresh mussels. But there’s a really helpful workaround to this, which is to add a heaping spoonful of flour to a bowl of cold water and let the mussels soak in the bowl. The mussels feed on the flour and release their sand and grit. In addition, the mussels become more plump and juicy win-win!

While they soak, you simply sauté some onion and garlic in a little bit of butter and olive oil until translucent. Add some white wine (maybe drink some too), and cook until the wine is reduced. Then it’s just time to add the full-flavored Tomato and Sweet Basil sauce to the pan. The mussels will cook in this sauce while simultaneously opening up their shells – an approximate 10 minute reveal.

The marinara sauce that the mussels are cooked in is appetizingly sweet, but in that refined way that only properly harvested tomatoes can do. The flavor of garlic is pronounced, especially with the garlic bread that is served on the side they’re a welcome source of heat in the dish to complement the sweet sauce and the ethereal taste of the black mussels.

The mussels are plump, soft, and slightly chewy they’ve got that naturally brined flavor just from their sheer existence in sea water and being so fresh. The natural brine with the pinch of salt and spices in the marinara sauce provide the dish its savory notes, which are all too addictive. The parsley on top and the chilled chardonnay served on the side are the vibrant finishing touches to complete this truly effervescent meal.


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Want to prepare a fabulous appetizer, or dinner in just about 12 minutes? This recipe is just for you! Mussels Marinara is super simple, quick, and so elegant. Additionally, whether you serve this dish as an appetizer or as a meal, it is super inexpensive. Honestly, you could never order this fabulous dish in a restaurant for the price you can make at home. I also guarantee the taste will be even better!Your Family will beg you to make this on a weekly basis.

If you are local to Charlotte, head on over to The Carolina Meat & Fish Co. and grab the fresh marinara and loads of PEI mussels! I love using this local marinara sauce from Cannizzaro. I also use their fabulous sauce in my recipe for Seafood Stew – Cioppino.

Be sure to add this recipe to your Feast of the Seven Fishes meal on Christmas Eve. Check out even more recipes using mussels, Steamed Mussels with White Wine and Garlic and Steamed Mussels in a Sambuca Cream Sauce.


Begin by soaking the mussels in cold water mixed with a spoonful of flour. The mussels will ingest the flour water and spit it out along with any grit or dirt from inside the shell. Rinse the mussels under cold water. Discard any opened or cracked mussels. You can also use this technique for cleaning clams.

Alternatively, I bet this dish would be equally as good using clams, or a combination of mussels and clams.


In a pan, add the olive oil, marinara, chopped garlic, chopped shallots, a few dashes of kosher salt, black pepper, and the red pepper flakes. Allow to cook on medium for just about two minutes. Squeeze in the juice from the lemon wedges and toss the wedges into the sauce. Add the clam juice. Turn up the heat and allow to come to almost a boil. Add the mussels. Place lid on pan and allow the mussels to open (this should take only about a minute or so). Be sure not to overcook the mussels. As soon as they open, they are done. Be sure to discard any mussels that fail to open. Remove from heat immediately.

Top with the basil. Add in the heavy whipping cream. Stir and serve with a ton of crusty bread as an appetizer, or serve on top of linguine as a meal! Either way, you will love, love, love this recipe for Mussels Marinara.

Want to see the full video? Click here! Check out our Facebook pages to see what we are cooking up live each week Charlotte Fashion Plate Carolina Meat & Fish Co.


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