Mussels Marinara

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Mussels Marinara
Serves 2
Mussels Marinara is somewhat of a peasant dish and in some ways is a relative to the more famous bouillabaisse. BUT, if you love the sweet taste of mussels, for my money, there's NO other recipe that showcases what mussels are really all about.
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  1. 2 Tbsp. Olive Oil
  2. 1/4 Cup Sweet Onions, 1/4" diced
  3. 1/4 Cup Green Onions, 1/4" diced
  4. 1 Tbsp. Garlic, chopped
  5. 1/2 Cup Roma Tomatoes, 1/4" diced with juice
  6. 2 - 2 1/2 lbs. Mussels (1 bag = approximately 30)
  7. 1/4 Cup White Wine
  8. 1 Cup Marinara Sauce
  9. 1 pinch Saffron
  10. 1/4 tsp. Cracked Black Peppercorns
  11. 1/4 stick Salted Butter
  12. 2 Tbsp. Fresh Italian Parsley, chopped
  13. 1 loaf Garlic Bread, baked and warm
  1. In a medium size sauce pot or casserole dish with a tight fitting lid, heat olive oil then saute both onions and garlic for 1 to 2 minutes. Do not burn.
  2. Add tomatoes, mussels, wine, Marinara sauce, saffron and cracked pepper and place lid on pan.
  3. Turn heat to simmer and cook approximately 10 minutes or until mussels have all opened and the mussel meat is firm and fully cooked.
  4. Chop butter in small pats and add to the mussels mixture while stirring or tossing.
  5. When butter has fully melted, extract mussels with a slotted spoon and place in a large rim soup bowl. Pour the resulting sauce over the mussels and garnish with chopped parsley and garlic bread.
Nino Salvaggio
Read more about Mussels Marinara in Chef Pete’s Blog.