Mussels Marinara

Seafood in tomato sauce has a long history in Neapolitan cooking. In fact, marinara sauce is named for the mariners who...
Staff Writer
Mussels Marinara
Jeffrey Gurwin
Mussels Marinara

Seafood in tomato sauce has a long history in Neapolitan cooking. In fact, marinara sauce is named for the mariners who supposedly created it. As mussels were plentiful and cheap in both Italy and America, my grandparents made this at home often. We serve it at the restaurant, too, usually over linguine as a pasta or main course. As an antipasto, serve it with crusty bread… but I didn’t really have to tell you that, did I? — Sal Scognamillo, Patsy’s Italian Family Cookbook.

4
Servings
290
Calories Per Serving
Deliver Ingredients

Notes

For mussels marinara with linguine: Use 3 cups tomato sauce, ¼ cup dry white wine, and ¾ cup cooking liquid. Boil until reduced to about 3 ½ cups, about 5 minutes. Use as a sauce for 1 pound cooked linguine. Top each serving with mussels.

Ingredients

  • 2  Pounds  cultivated mussels, such as Prince Edward Island mussels
  • 2  Cups  cold water
  • 2  Cups  tomato sauce
  • 2  Tablespoons  dry white wine
  • 2  Tablespoons  chopped fresh flat-leaf parsley
  • Pinch of  dried oregano
  • Salt and freshly ground black pepper
  • Sliced Italian bread, preferably toasted in a broiler or on a grill, for serving

Directions

Put the mussels in a large pot and add the water. Cover and bring to a boil over high heat. Cook just until the shells open, about 5 minutes. Using a slotted spoon, transfer the opened mussels to a colander, discarding any unopened mussels. Reserve the cooking liquid.

Line a wire strainer with moistened paper towels and set over a medium bowl. Strain the cooking liquid through the strainer. Measure and reserve ½ cup of the strained liquid. (You can cool, cover, and freeze the remaining mussel cooking liquid for another use or as a fish stock.) Wash and dry the pot.

Bring the reserved cooking liquid, the tomato sauce, wine, parsley, and oregano to a boil over high heat. Cook, stirring often, until reduced to 2 cups, about 5 minutes. Add the mussels, cover, and cook until the mussels are reheated, about 3 minutes more. Season again with salt and pepper. Divide the mussels and sauce evenly among four soup bowls. Serve hot, with the toasted bread.

Nutritional Facts

Total Fat
3g
4%
Sugar
40g
44%
Saturated Fat
1g
4%
Carbohydrate, by difference
66g
51%
Protein
6g
13%
Vitamin A, RAE
208µg
30%
Vitamin B-6
1mg
77%
Vitamin C, total ascorbic acid
39mg
52%
Vitamin K (phylloquinone)
156µg
100%
Calcium, Ca
124mg
12%
Choline, total
18mg
4%
Fiber, total dietary
6g
24%
Fluoride, F
18µg
1%
Folate, total
73µg
18%
Iron, Fe
8mg
44%
Magnesium, Mg
66mg
21%
Manganese, Mn
1mg
56%
Niacin
5mg
36%
Pantothenic acid
1mg
20%
Phosphorus, P
169mg
24%
Selenium, Se
6µg
11%
Sodium, Na
107mg
7%
Thiamin
1mg
91%
Water
362g
13%
Zinc, Zn
1mg
13%

Mussels Marinara Shopping Tip

Italian food is about simplicity and letting the ingredients shine. So make sure you get ingredients that are great quality and flavor. Farmers markets and specialty stores will have great produce and products. Just be sure to have some great olive oil.

Mussels Marinara Cooking Tip

Unlike other highly regarded cuisines, Italian cooking is usually simple to make with many dishes having only 4 to 8 ingredients. Italian cooks rely chiefly on the quality of the ingredients rather than on elaborate preparation.

Mussels Marinara Wine Pairing

Albariño, torrontés, or riesling for coquille st-jacques or other scallop dishes in sauce; sauvignon blanc or sémillion with grilled or seared scallops.