2 ratings

Mussels Marinara

How to make this restaurant-worthy dish at home
Mussels Marinara recipe - The Daily Meal
Abel Uribe/Chicago Tribune; Shannon Kinsella/food styling

This garlicky, addictive dish is best served with crusty bread. Try placing pieces of bread at the bottom of a bowl and spooning the sauce and mussels on top. That way, the bread soaks in the flavorful tomato sauce.

Ready in
30 m
5 m
(prepare time)
25 m
(cook time)
Calories Per Serving


  • 1 Tablespoon olive oil
  • 1 shallot, thinly sliced
  • 2 cloves garlic, thinly sliced
  • 1/2 Teaspoon red pepper flakes
  • 1 (28-ounce) can whole plum tomatoes, undrained
  • Salt and pepper, to taste
  • 3 Pounds mussels, scrubbed clean
  • 1 lemon, juiced
  • 2 Tablespoons chopped basil


Step 1: Heat a large pan over medium heat; when hot add 1 tablespoon olive oil. Add 1 thinly-sliced shallot, stirring constantly until softened, about 4 to 5 minutes.

Step 2: Add 2 thinly-sliced garlic cloves and 1/2 teaspoon red pepper flakes; cook for 30 seconds. Add 1 (28-ounce) can whole plum tomatoes (undrained). Bring to a boil, then reduce to a simmer for 12 to 15 minutes, or until sauce has thickened. Season sauce with salt and pepper, if desired.

Step 3: Add 3 pounds scrubbed mussels to the sauce and cover with a tight fitting lid. Cook 4 to 5 minutes, until shells have opened.

Step 4: Remove the lid. Add the juice of 1 lemon and 2 tablespoons chopped basil. Toss and serve immediately. Discard any mussels that did not open.