Mussels Marinara

Jim Frigyes


This is a great meal - not too heavy, has just a little spice, & a wonderful broth you can't stop sopping up with fresh crusty Italian bread!

If you like a little more heat - increase the amount of red pepper. I normally use a teaspoon - but cut it back for the recipe.


★★★★★ 1 vote

15 Min
20 Min
Stove Top


  • 1 c
    dry white wine or chicken broth
  • 2 Tbsp
    chopped, fresh garlic
  • 2 Tbsp
    chopped fresh basil
  • 2 Tbsp
    chopped fresh parsley
  • 1 tsp
    dried marjoram
  • 1/2 tsp
    dried oregano
  • 1/4 tsp
    red pepper flakes
  • 24
    black mussels, debearded & scrubbed
  • 1/4 c
    minced onion
  • 1 c
    diced tomato
  • 1 tsp
    kosher salt
  • 1/4 tsp
    white pepper
  • 1 Tbsp
  • 12 oz
    angel hair pasta, cooked according to package directions

How to Make Mussels Marinara


  1. In a stockpot, simmer the wine with the garlic, basil, red pepper flakes, & parsley, then add the marjoram & oregano. Stir once to blend all the ingredients.
  2. Add the mussels to the pot along with the onion & tomatoes. Cover & let simmer until the mussels open, about 8 minutes. Discard any that do not open.
  3. Season the broth with the salt & pepper, then add the cornstarch & whisk until slightly thickened. Plate the warm pasta & serve the mussels & sauce on top.

Printable Recipe Card

About Mussels Marinara

Main Ingredient: Seafood
Regional Style: Italian

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