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Quick And Easy Mussels Marinara recipe!

Quick And Easy Mussels Marinara recipe
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.

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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.

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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!
Quick And Easy Mussels Marinara recipe

Quick And Easy Mussels Marinara recipe

Cook Time 30 mins
Course Main Course
Cuisine Italian
Servings 1 person


  • 2 Tablespoons Butter
  • Drizzle of Olive Oil
  • 1 Shallot Diced
  • 1 Small Onion Diced
  • 3-4 Cloves Garlic Minced
  • ¾ Cup White Wine
  • 1 28 Ounce Can Crushed Tomatoes San Marzano preferred
  • 4 Basil Leaves Chopped
  • ½ Teaspoon Dried Thyme
  • ½ Teaspoon Dried Rosemary
  • ½ Teaspoon Dried Oregano
  • ¼ Teaspoon Cayenne Pepper
  • 2 Pounds Fresh Mussels Scrubbed and beards removed
  • Salt and Pepper to Taste
  • ½ Cup Chopped Parsley for garnish
  • ½ Pound Angel Hair Past


In a pot with a tight-fitting lid, melt butter, and a drizzle of olive oil over medium-high heat. Add shallot and onion and sauté until softened. Add garlic and cook until fragrant, about 2 minutes.
Add white wine and simmer until reduced slightly. About 5 minutes.
Add crushed tomatoes, seasonings, basil, salt, and pepper. Simmer over medium-low heat for about 20 minutes or until slightly reduced.
Bring a pot of salted water up to a boil and cook the pasta according to package directions.
Add washed and drained mussels to the sauce and cover with a tight lid. Turn the heat up to medium and simmer for about 5 minutes or until all the mussels have opened. Do not overcook once they have opened. Overcooking will result in a tough mussel.
Discard any mussels that did not open.
Add cooked and drained pasta, fresh chopped parsley, and serve!
Keyword Mussels Marinara recipe


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