This Mussels Marinara is super tasty, quick and easy to make! A classic Italian seafood dish made by gently steaming fresh mussels in a garlicky tomato sauce infused with olive oil, herbs, and chili flakes. It’s rustic, elegant, and surprisingly simple ready in under 20 minutes.
If you’re new to cooking mussels, our expert guide covers all you need to know about How to Clean Mussels, What are Mussels, Buying Mussels, How to Eat Mussels, How to Cook Mussels, What Mussels Taste like, How Long to Cook Mussels, Are Mussels Good For you, and SO MUCH MORE!
Today’s recipe is mussels in tomato sauce cooked perfectly without overcooking or making the sauce watery, this guide covers everything.
What is Mussels Marinara
Mussels Marinara is a classic Italian seafood dish made by gently steaming fresh mussels in a garlicky tomato sauce infused with olive oil, herbs, and chili flakes. The mussels release their briny juices into the sauce as they cook, creating a naturally rich, deeply flavorful broth.
Seafood in Marinara sauce comes from Naples in Italy and it’s moved across the world. Today I’m making just mussels in marinara sauce because it’s super tasty.
On the Italian coasts, sailors would cook shellfish quickly in tomatoes, olive oil, and garlic ingredients that were affordable, accessible, and shelf stable.
If you have clams, you NEED TO try this Clam Pasta as well which is another seafood pasta delight!
What Mussels Marinara Tastes Like
- Bright and slightly sweet tangy with the tomato marinara
- Briny from the mussels
- Lightly garlicky
- Subtly spicy if chili flakes, bright with lots of herbs
- The texture contrast is made of tender mussels in a silky tomato broth.
Ingredients for Mussels Marinara
Fresh Mussels
The foundation of the dish. Look for tightly closed shells with a clean ocean scent. Freshness determines texture and sweetness.
Extra Virgin Olive Oil
Essential in Italian marinara. It forms the base flavor and carries garlic aromatics.
Garlic
Freshly minced garlic perfumes the sauce. Avoid jarred garlic for this dish.
Crushed Tomatoes or San Marzano Tomatoes
Use high quality canned whole tomatoes or crushed plum tomatoes. San Marzano varieties offer balanced sweetness and lower acidity.
Dry White Wine or Seafood Stock
Adds acidity and helps deglaze the pot. It enhances the seafood flavor and prevents the sauce from tasting flat.
Red Pepper Flakes
Traditional in Southern Italy. Adds subtle warmth.
Fresh Parsley or Basil
Parsley keeps it classic and fresh. fresh basil leaves adds sweetness. We love our Basil Pesto for a rich basil flavor.
Sea Salt & Black Pepper
Season lightly because mussels add natural salinity.
How to Clean Mussels Before Cooking
- Rinse under cold running water.
- Scrub shells to remove debris using a brush.
- Use a paper towel to wipe any debris on the shell.
- Remove the beard (fibrous thread).
- Discard cracked shells.You’ll need to be VERY vigilant at this stage observing any mussels that are open. This is probably the most important step in making sure you’ll be eating fresh mussels.
- Tap open shells, if they don’t close, discard.
- Do not soak in water.
How to Make Mussels Marinara
With this recipe you have the rich seafood flavor from cooking the mussels right into the marinara sauce. Plus you obviously have the tomato, onion, celery and herb flavored marinara which pairs beautifully with the mussels.
First of all, start by sautéing the onions and celery in olive oil until the onions are nice and golden brown. Use a large pot for this as this is where the mussels will be cooked too. Stir well until golden.
Also, don’t rush this step. This is probably one of the steps that everyone rushes, but please wait until the onion is in fact sweet and golden. Otherwise you’ll end up with a strong tasting onion in your marinara.
Then add in the garlic and red pepper (chilli flakes / red pepper flakes if you’re using). Then add the tomatoes, half the basil pesto and bring to a boil Cook the sauce down a bit before adding the mussels .
Now is when you’ll add the mussels and toss them in the sauce. Season with some salt and pepper, and drop the heat to medium heat.
You’ll want the sauce to still be bubbly but not boiling vigorously. Cover the pot and let the mussels cook.
Meanwhile, start cooking your pasta for this mussels pasta recipe! If you like al dente then cook it according to the package directions.
The mussels cook anywhere from 6-10 minutes. You’ll know the mussels are ready when you see the shells open.
Remember how we started off discarding any mussel with an open shell? Well now you’ll do the opposite.
Toss your mussels and add in the remaining amount of basil pesto. If you find any unopened mussels, mussels that are still sealed with shells tight closed, discard that one right away.
You’ll end up with plenty of extra delicious sauce for the pasta! Serve right over pasta or crusty bread and enjoy!
How Long to Cook Mussels in Marinara Sauce
Mussels take about 5–7 minutes once covered and steaming. Overcooking beyond 10 minutes causes rubbery texture.Look for those signs to indicate they’re done:
- Shells open fully
- Meat is plump and opaque
- Sauce smells briny and fresh
Expert Tips For Mussels Marinara
- Cleaning mussels is the first step to making sure the mussels are fresh and ready to use. Rinse them under cold water, remove any beards or threads hanging from the shell.
- If you find any mussel shell open at that point, discard the mussel right away before cooking.
- Make the marinara sauce using your favorite marinara flavors. I add celery here although it’t not typical, but because it pairs so well with the mussels.
- Make sure you sauté the onions until they’re slightly golden before proceeding with your recipe. This is the best way to make sure your sauce won’t taste like strong onion.
- Cook down the marinara before adding in the mussels. Remember the mussels will let out a good amount of liquid into the sauce as well.
- If you prefer using fresh basil only to flavor the marinara and mussels, do so, however basil pesto is far more concentrated and tasty!
- I urge you to make my Basil Pesto recipe, plus you’ll find all the tips you need for making a whole bunch and freezing it.
- When you add in the mussels to the pot, make sure to give them a good toss in the sauce and close the lid.
- 5-8 minutes later, the mussel shells should open up. Cook them for an extra 5 minutes to allow them to soak up more sauce and flavors.
- If any mussel shell after cooking remains closed and tight, discard the mussel right away. It’s not safe to eat.
- Now serve the mussels marinara over pasta or with crusty bread and enjoy!
What if The Sauce is Too Watery?
Simmer uncovered for 2–3 minutes after removing the mussels.
Why are the Mussels Rubbery?
They were overcooked. Remove from heat earlier next time.
What to do if The Sauce is Too Acidic?
Add a drizzle of olive oil or a small pinch of sugar.
What is there’s lack of Flavor?
Increase garlic, chili flakes, or finish with fresh herbs.
What to Serve With Mussels Marinara
- Crusty Italian bread
- Toasted sourdough
- Linguine or spaghetti
- Grilled rustic bread rubbed with garlic
- Light green salad
How to Store & Reheat
- Fresh cooked mussels: Store in airtight container in the refrigerator and use within 2 days
- To reheat: Warm gently over low heat just until heated through, and do not boil
- Do not Freeze: Mussels do not freeze well in shells. Remove meat if freezing.
What is mussels marinara?
An Italian dish where fresh mussels are steamed in a garlic tomato sauce.
How long do mussels cook in tomato sauce?
About 5–7 minutes once covered.
Can I use canned mussels?
Fresh mussels are strongly preferred. Canned mussels will not create the same broth.
Do you add cheese to mussels marinara?
Traditionally, no.
Are mussels marinara healthy?
Yes. Mussels are high in protein and omega 3s, and tomato sauce is rich in antioxidants.
What wine pairs with mussels marinara?
Dry white wines like Pinot Grigio or Sauvignon Blanc.
Mediterranean Seafood Recipes
- How to Cook Mussels
- Sardine Pasta
- Mediterranean Baked Fish
- Tuna Pasta
- Fried Octopus
- Baked Chilean Sea Bass
- Lemon Garlic Butter Sauce Fish
- Sardines
- Shrimp Pasta
- Smoked Salmon Platter
- Baked Salmon With Greek Dressing
- Grilled Lobster Tail
- Tuna Crudo
- Salmon Carpaccio
Mussels Marinara
Ingredients
- 5 pounds mussels fresh water mussels, preferably organic
- 2 tablespoons olive oil or butter
- 1 onion large diced
- 2 celery stalks diced
- 1 teaspoon Italian seasoning or oregano
- 4 cloves garlic minced
- 1/4 cup basil pesto divided
- 2 cups canned cherry tomatoes with liquid
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1/2 teaspoon chilli flakes more or less to taste
- 1 pound cooked spaghetti pasta
- Fresh basil minced
Instructions
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Wash your mussels under cold water in a colander. Make sure you rinse them well and check if any mussel has a beard or string. Pull that out.
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If you notice any mussel has an open shell, discard it right away before cooking as it’s not safe to eat.
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Make the marinara sauce. You’ll need a large pot here as this will be your sauce and mussels pot. Use a 5 quart at least.
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Sauté the onions and celery in olive oil. Add in the seasoning and make sure you cook the onions well before proceeding.
-
You want the sweet flavor of onions that compliments the sauce, not the strong overpowering onion taste.
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Add in the garlic, sauté for a minute before adding in the tomatoes and half the amount of basil pesto. Season the sauce.
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Cook that down for 5-7 minutes until the sauce starts to thicken and the flavors blend well together.
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Now add in your mussels and toss them well in the sauce. Make sure to toss the mussels really well.
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Then cover the pot and drop the heat to medium so the mussels can cook. They need a maximum of 10 minutes to cook. You’ll know they’re ready as you’ll see the shells have opened up.
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I like to keep the mussels simmering in the sauce for an extra 5 minutes so they soak up more and more marinara flavor.
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In the meantime you’ll be cooking your pasta al dente.
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Once mussels are ready, add in the remaining amount of basil pesto and give it a final toss.
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Serve the mussels over the cooked pasta and drizzle some olive oil for flavor. Sprinkle extra fresh basil and chilli flakes.
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Serve and Enjoy!
Recipe Video
Recipe Notes
Expert Tips For Mussels Marinara
- Cleaning mussels is the first step to making sure the mussels are fresh and ready to use. Rinse them under cold water, remove any beards or threads hanging from the shell.
- If you find any mussel shell open at that point, discard the mussel right away before cooking.
- Make the marinara sauce using your favorite marinara flavors. I add celery here although it’t not typical, but because it pairs so well with the mussels.
- Make sure you sauté the onions until they’re slightly golden before proceeding with your recipe. This is the best way to make sure your sauce won’t taste like strong onion.
- Cook down the marinara before adding in the mussels. Remember the mussels will let out a good amount of liquid into the sauce as well.
- If you prefer using fresh basil only to flavor the marinara and mussels, do so, however basil pesto is far more concentrated and tasty!
- I urge you to make my Basil Pesto recipe, plus you’ll find all the tips you need for making a whole bunch and freezing it.
- When you add in the mussels to the pot, make sure to give them a good toss in the sauce and close the lid.
- 5-8 minutes later, the mussel shells should open up. Cook them for an extra 5 minutes to allow them to soak up more sauce and flavors.
- If any mussel shell after cooking remains closed and tight, discard the mussel right away. It’s not safe to eat.
- Now serve the mussels marinara over pasta or with crusty bread and enjoy!
What if The Sauce is Too Watery?
Simmer uncovered for 2–3 minutes after removing the mussels.
Why are the Mussels Rubbery?
They were overcooked. Remove from heat earlier next time.
What to do if The Sauce is Too Acidic?
Add a drizzle of olive oil or a small pinch of sugar.
What is there's lack of Flavor?
Increase garlic, chili flakes, or finish with fresh herbs.
What to Serve With Mussels Marinara
- Crusty Italian bread
- Toasted sourdough
- Linguine or spaghetti
- Grilled rustic bread rubbed with garlic
- Light green salad
How to Store & Reheat
- Fresh cooked mussels: Store in airtight container in the refrigerator and use within 2 days
- To reheat: Warm gently over low heat just until heated through, and do not boil
- Do not Freeze: Mussels do not freeze well in shells. Remove meat if freezing.
What is mussels marinara?
An Italian dish where fresh mussels are steamed in a garlic tomato sauce.
How long do mussels cook in tomato sauce?
About 5–7 minutes once covered.
Can I use canned mussels?
Fresh mussels are strongly preferred. Canned mussels will not create the same broth.
Do you add cheese to mussels marinara?
Traditionally, no.
Are mussels marinara healthy?
Yes. Mussels are high in protein and omega 3s, and tomato sauce is rich in antioxidants.
What wine pairs with mussels marinara?
Dry white wines like Pinot Grigio or Sauvignon Blanc.
This Mussels Marinara recipe looks absolutely delicious! I love how you’ve included tips on cleaning the mussels and the step-by-step instructions. Can’t wait to try it with some fresh pasta! 🍝🥳
This Mussels Marinara recipe looks absolutely delicious! I love how you combined mussels with pasta – it’s such a perfect match. Can’t wait to try this at home, especially with that fresh marinara sauce! Thanks for sharing!
My family loves mussels so I’m always looks for new simple delicious recipes and this one did not disappoint! It really was easy to make and packed with so many amazing flavours. Thanks for this, its a keeper!
You should see me dancing and singing. I have just found another delicious recipe to cook mussels. OMG! I cannot wait to give it a try!
You’ll love this mussels recipe!
Hmmmm – this is an amazing recipe! I have not dared to prepare mussels myself but with this recipe I feel confident I can tackle it! Thanks so much for sharing!
Thank you Marie! Hope you make it soon!
What a unique and unexpected recipe! So easy and delicious; easily, a new favorite at the dinner table!
Thank you Sara!
We have green lipped mussels in abundance here in New Zealand. I think this recipe will make good use of them.
I love Green Lipped Mussels too!!
It’s the perfect pasta dish to serve to feed a crowd. I just love mussels so much.
It’s the perfect quick seafood pasta to make!