This Mussels Marinara is super tasty, quick and easy to make! Served over pasta for a Mussel Pasta meal you’ll love! I also share my favroite tips about mussels and a fun video for the recipe!
I love mussels. Like love them. One of my most popular recipes ever on this blog is the How to Cook Mussels with Garlic Lemon sauce Recipe. It’s so popular that you have TO try it too! 🙂
Over on the How to Cook Mussels post, you’ll find images and step by details on getting started with mussels.
Stuff like How to Clean Mussels, What are Mussels, How to Eat Mussels, How to Make Mussels, What to Mussels Taste like, How Long to Cook Mussels, Are Mussels Good For you, and SO MUCH MORE!
So If you’re new to cooking mussels and want to get ahead of the game, I can’t urge you enough to read that post first. You may decide to try that recipe too which is equally delicious, or, you may want to come back here for the Mussels Marinara!
WHAT IS MUSSELS MARINARA
A little background about Mussels Marinara. I have to be transparent as this recipe stems from the beautiful rich Italian cuisine, it’s absolutely not my invention.
Seafood in Marinara sauce comes from Naples in Italy and it’s moved across the world. Today I’m making just mussels in marinara sauce because it’s super tasty.
With this recipe you have the rich seafood flavor from cooking the mussels right into the marinara sauce. Plus you obviously have the tomato, onion, celery and herb flavored marinara which pairs beautifully with the mussels.
If you tried the popular Mussels recipe on my blog, you’ll notice that as mussels cook, they release a good amount of liquid into the pan.
This is enough to make a pan sauce, and at that point you can choose to have it as it, or use it as a flavor booster to an existing pan sauce. In today’s case, I’m using it to add that seafood flavor to my existing marinara.
So let’s get to making this recipe!
MAKE MUSSEL PASTA
To make the mussel pasta or mussels marinara sauce you’ll start by cleaning your mussels and running them under cold water. Remove any strings or beards as they’re called by pulling them off from the shell.
You’ll need to be VERY vigilant at this stage observing any mussels that are open. This is probably the most important step in making sure you’ll be eating fresh mussels.
As you clean the mussels, make sure the mussels are all closed and sealed tight before cooking.
Now you’ll gather ingredients for the basic marinara sauce to start off your mussels pasta recipe with:
Ingredients for Marinara Sauce:
- Onions
- Celery
- Garlic
- Canned cherry tomatoes (or your favorite)
- Homemade Basil Pesto (or store bought, but I urge YOU to try my homemade one!)
- Fresh chopped basil
First of all, start by sautéing the onions and celery in olive oil until the onions are nice and golden brown. Use a large pot for this as this is where the mussels will be cooked too.
Also, don’t rush this step. This is probably one of the steps that everyone rushes, but please wait until the onion is in fact sweet and golden. Otherwise you’ll end up with a strong tasting onion in your marinara.
Then add in the garlic and red pepper (chilli flakes / red pepper flakes if you’re using). Then add the tomatoes, half the basil pesto and bring to a boil Cook the sauce down a bit before adding the mussels .
Now is when you’ll add the mussels and toss them in the sauce. Season with some salt and pepper, and drop the heat to medium heat.
You’ll want the sauce to still be bubbly but not boiling vigorously. Cover the pot and let the mussels cook.
Meanwhile, start cooking your pasta for this mussels pasta recipe! If you like al dente then cook it according to the package directions.
The mussels cook anywhere from 6-10 minutes. You’ll know the mussels are ready when you see the shells open.
Remember how we started off discarding any mussel with an open shell? Well now you’ll do the opposite.
Toss your mussels and add in the remaining amount of basil pesto. If you find any mussel that’s still sealed with shells tight closed, discard that one right away.
You’ll end up with plenty of extra delicious sauce for the pasta!
Serve right over pasta or crusty bread and enjoy!
MUSSELS MARINARA RECIPE TIPS
- Cleaning mussels is the first step to making sure the mussels are fresh and ready to use. Rinse them under cold water, remove any beards or threads hanging from the shell.
- If you find any mussel shell open at that point, discard the mussel right away before cooking.
- Make the marinara sauce using your favorite marinara flavors. I add celery here although it’t not typical, but because it pairs so well with the mussels.
- Make sure you sauté the onions until they’re slightly golden before proceeding with your recipe. This is the best way to make sure your sauce won’t taste like strong onion.
- Cook down the marinara before adding in the mussels. Remember the mussels will let out a good amount of liquid into the sauce as well.
- If you prefer using fresh basil only to flavor the marinara and mussels, do so, however basil pesto is far more concentrated and tasty!
- I urge you to make my Basil Pesto recipe, plus you’ll find all the tips you need for making a whole bunch and freezing it.
- When you add in the mussels to the pot, make sure to give them a good toss in the sauce and close the lid.
- 5-8 minutes later, the mussel shells should open up. Cook them for an extra 5 minutes to allow them to soak up more sauce and flavors.
- If any mussel shell after cooking remains closed and tight, discard the mussel right away. It’s not safe to eat.
- Now serve the mussels marinara over pasta or with crusty bread and enjoy!
SEAFOOD RECIPES
How to Cook Mussels with Garlic and Lemon Sauce
Baked Salmon With Greek Dressing
Mussels Marinara
Ingredients
- 5 pounds mussels fresh water mussels, preferably organic
- 2 tablespoons olive oil or butter
- 1 onion large diced
- 2 celery stalks diced
- 1 teaspoon Italian seasoning or oregano
- 4 cloves garlic minced
- 1/4 cup basil pesto divided
- 2 cups canned cherry tomatoes with liquid
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1/2 teaspoon chilli flakes more or less to taste
- 1 pound cooked spaghetti pasta
- Fresh basil minced
Instructions
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Wash your mussels under cold water in a colander. Make sure you rinse them well and check if any mussel has a beard or string. Pull that out.
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If you notice any mussel has an open shell, discard it right away before cooking as it’s not safe to eat.
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Make the marinara sauce. You’ll need a large pot here as this will be your sauce and mussels pot. Use a 5 quart at least.
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Sauté the onions and celery in olive oil. Add in the seasoning and make sure you cook the onions well before proceeding.
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You want the sweet flavor of onions that compliments the sauce, not the strong overpowering onion taste.
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Add in the garlic, sauté for a minute before adding in the tomatoes and half the amount of basil pesto. Season the sauce.
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Cook that down for 5-7 minutes until the sauce starts to thicken and the flavors blend well together.
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Now add in your mussels and toss them well in the sauce. Make sure to toss the mussels really well.
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Then cover the pot and drop the heat to medium so the mussels can cook. They need a maximum of 10 minutes to cook. You’ll know they’re ready as you’ll see the shells have opened up.
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I like to keep the mussels simmering in the sauce for an extra 5 minutes so they soak up more and more marinara flavor.
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In the meantime you’ll be cooking your pasta al dente.
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Once mussels are ready, add in the remaining amount of basil pesto and give it a final toss.
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Serve the mussels over the cooked pasta and drizzle some olive oil for flavor. Sprinkle extra fresh basil and chilli flakes.
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Serve and Enjoy!
Recipe Video
Recipe Notes
MUSSELS MARINARA RECIPE TIPS
Cleaning mussels is the first step to making sure the mussels are fresh and ready to use. Rinse them under cold water, remove any beards or threads hanging from the shell.
If you find any mussel shell open at that point, discard the mussel right away before cooking.
Make the marinara sauce using your favorite marinara flavors. I add celery here although it’t not typical, but because it pairs so well with the mussels.
Make sure you sauté the onions until they’re slightly golden before proceeding with your recipe. This is the best way to make sure your sauce won’t taste like strong onion.
Cook down the marinara before adding in the mussels. Remember the mussels will let out a good amount of liquid into the sauce as well.
If you prefer using fresh basil only to flavor the marinara and mussels, do so, however basil pesto is far more concentrated and tasty!
I urge you to make my Basil Pesto recipe, plus you’ll find all the tips you need for making a whole bunch and freezing it.
When you add in the mussels to the pot, make sure to give them a good toss in the sauce and close the lid.
5-8 minutes later, the mussel shells should open up. Cook them for an extra 5 minutes to allow them to soak up more sauce and flavors.
If any mussel shell after cooking remains closed and tight, discard the mussel right away. It’s not safe to eat.
Now serve the mussels marinara over pasta or with crusty bread and enjoy!
You should see me dancing and singing. I have just found another delicious recipe to cook mussels. OMG! I cannot wait to give it a try!
You’ll love this mussels recipe!
Hmmmm – this is an amazing recipe! I have not dared to prepare mussels myself but with this recipe I feel confident I can tackle it! Thanks so much for sharing!
Thank you Marie! Hope you make it soon!
What a unique and unexpected recipe! So easy and delicious; easily, a new favorite at the dinner table!
Thank you Sara!
We have green lipped mussels in abundance here in New Zealand. I think this recipe will make good use of them.
I love Green Lipped Mussels too!!
It’s the perfect pasta dish to serve to feed a crowd. I just love mussels so much.
It’s the perfect quick seafood pasta to make!