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


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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
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


  • 1In 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.
  • 2Add 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.
  • 3Season 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
Hashtags: #Seafood, #mussels, #pasta

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