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mussels marinara recipe

Cozze alla Marinara (Mussels Marinara Recipe)

Silvana Nava
This traditional recipe uses just a few fresh ingredients: mussels sautéed in extra virgin olive oil, deglazed with white wine, and flavored with garlic and parsley. That’s it. The result is a light, aromatic seafood dish that brings out the natural taste of the sea.
Because the ingredient list is so simple, quality is everything. Be sure to use fresh, well-cleaned mussels for the best flavor and texture.
Mussels marinara can be served as an appetizer or a main course, accompanied by toasted bread or lemon wedges. You can even toss them with pasta for a quick and elegant seafood dinner.
5 from 1 vote
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Prep Time 30 minutes
Cook Time 10 minutes
Total Time 40 minutes
Course Appetizer, Fish and Seafood
Cuisine Italian
Servings 4
Calories 402 kcal

Ingredients
  

  • 2 kg mussels - ~4 ½ pounds (with shells)
  • 2 cloves garlic
  • 5 tablespoons olive oil - extra virgin
  • 100 ml dry white wine - ½ cup
  • 1 bunch parsley - (fresh)

Instructions
 

  • Clean the mussels by scraping off any impurities with the blade of a small knife. Tear off the byssus, that is the bearded part that comes out of the shell. Then, with the help of a stainless steel sponge, clean well their shells. Remove algae and sand residues and encrustations. Discard any broken or hatched mussels.
  • Then rinse the mussels quickly under running water, to remove all impurities. But do not let them soak in water for long.
  • Now prepare the parsley and garlic. Depending on your taste, you may decide to chop both finely or leave them whole and remove them before serving the mussels. In a large nonstick skillet, pour the extra virgin olive oil and heat it over medium heat. Add the garlic and sauté for about 1 minute.
  • Add the mussels. Stir and move them around so that the heat reaches them evenly.
  • As soon as you see the mussels begin to hatch, which will take a couple of minutes, pour the dry white wine.
  • Finally add the parsley. Chopped or whole as you prefer.
  • Cover with a lid and let all the mussels fully open. When the mussels are all open, leave them on the heat for another 2 to 3 minutes.
  • Transfer the mussels to a serving plate and drizzle them with their filtered cooking sauce. Serve the mussels marinara immediately with slices of homemade bread and some lemon slices.

Notes

PLEASE NOTE: If the mussels are not well spaced in the pan, but overlapping and therefore opening cannot take place at the same time we give you some useful tips. Either pull the mussels out of the pan as the shells hatch or cook the mussels a few at a time or in two pans. This is because overcooking risks making the mussels hard and rubbery.

Nutrition

Serving: 100gCalories: 402kcalCarbohydrates: 11gProtein: 31gFat: 23gSaturated Fat: 4gPolyunsaturated Fat: 3gMonounsaturated Fat: 14gCholesterol: 71mgSodium: 739mgPotassium: 919mgFiber: 1gSugar: 0.4gVitamin A: 1609IUVitamin C: 40mgCalcium: 91mgIron: 11mg
Keyword mussels marinara recipe
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