Mussels Marinara Recipe


Cal/Serving: 930
Daily Value: 47%
Servings: 3

Dairy-Free, Egg-Free, Milk-Free, Peanut-Free, Tree-Nut-Free, Soy-Free, Fish-Free
Vitamin A5140IU103%
Vitamin C116mg193%
Thiamin (B1)2mg102%
Riboflavin (B2)1mg81%
Niacin (B3)18mg91%
Vitamin B61mg53%
Folic Acid (B9)386µg97%
Vitamin B1254µg907%
Vitamin E7mg33%
Vitamin K53µg67%
Fatty acids, total monounsaturated8g0%
Fatty acids, total polyunsaturated6g0%
Have a question about the nutrition data? Let us know.

Exclusive from The Daily Meal

“Cheesy” Kale Chips
Instead of grabbing a bag of potato chips, make a batch of healthy kale chips from Paulding &...
Mongolian Skirt Steak
Executive Chef Kevin Long (from the kitchens of Red Lantern Restaurant and Lounge in Boston’s...
Carrot Muffins Recipe
A healthy take on carrot cake. Utilize Greek yogurt and canola oil to produce moist, flavorful...

Mussels Marinara
Yasmin Fahr

This garlicky, addictive dish is best served with crusty bread or a bowl of pasta. I personally prefer placing pieces of bread at the bottom of my bowl and spooning the sauce and mussels on top. That way, the bread soaks in the flavorful tomato sauce, softening the hard crust to make that perfect balance of crunchy and squishy (in a good way). 

To make this dish extra garlicky, I roasted garlic while making my sauce and spread it on the toasted bread right before serving. 



  • 1 head garlic whole, plus 2 cloves thinly sliced
  • 1 1/2 tablespoons olive oil, plus more for the garlic
  • Salt and freshly ground black pepper, to taste
  • 1 shallot, thinly sliced
  • Two 28-ounce cans whole tomatoes
  • Red chile flakes, to taste
  • 3 pounds mussels, scrubbed clean
  • Loaf of rustic Italian bread or other crusty bread


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. 

Recipe Details

Servings: 3
Total time: 45 minutes

Be a Part of the Conversation

Have something to say?
Add a comment (or see what others think).


lili's picture

I love this type of easy and fast recipes.

Add a Comment

Upload a picture of yourself no larger than 3MB, please see Terms for details
Please answer this Captcha to prove you are human
Enter the characters shown in the image.
Please answer this Captcha to prove you are human