Real Recipes From Real Home Cooks ®

mussels marinara

(1 rating)
Recipe by
Jim Frigyes
Waynesburg, OH

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 rating)
yield 4 serving(s)
prep time 15 Min
cook time 20 Min
method Stove Top

Ingredients For mussels marinara

  • 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.