📝 About This Recipe
Transport your senses to the Italian coast with this vibrant, soul-warming classic that celebrates the ocean's bounty. This dish features plump, succulent mussels bathed in a rich, aromatic tomato sauce infused with toasted garlic, dry white wine, and a hint of red pepper heat. It is a masterclass in balancing the briny sweetness of fresh seafood with the bright acidity of sun-ripened tomatoes and fragrant herbs.
🥗 Ingredients
The Seafood
- 4 pounds Fresh Mussels (scrubbed and debearded)
The Marinara Base
- 1/4 cup Extra Virgin Olive Oil (high quality cold-pressed)
- 6 cloves Garlic (thinly sliced)
- 1 large Shallot (finely minced)
- 28 ounces San Marzano Whole Peeled Tomatoes (crushed by hand)
- 1/2 cup Dry White Wine (such as Pinot Grigio or Sauvignon Blanc)
- 1/2 teaspoon Red Pepper Flakes (adjust for desired heat)
- 1 tablespoon Tomato Paste (double concentrated)
Seasoning and Aromatics
- 1/2 cup Fresh Flat-Leaf Parsley (roughly chopped)
- 1 teaspoon Fresh Oregano (finely chopped)
- to taste Kosher Salt (use sparingly as mussels are naturally salty)
- 1/2 teaspoon Black Pepper (freshly cracked)
- 2 tablespoons Unsalted Butter (cold, to finish the sauce)
👨🍳 Instructions
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1
Inspect the mussels: discard any with cracked shells or those that remain open after a firm tap. Scrub under cold running water and pull off the 'beard' (the fibrous tuft) if present.
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2
In a large, heavy-bottomed pot or Dutch oven, heat the extra virgin olive oil over medium heat until shimmering.
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3
Add the sliced garlic and minced shallots. Sauté for 2-3 minutes until the shallots are translucent and the garlic is fragrant and golden, but not browned.
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4
Stir in the tomato paste and red pepper flakes. Cook for 1-2 minutes, stirring constantly, until the paste turns a deep brick red.
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5
Deglaze the pot with the white wine, scraping up any browned bits from the bottom. Let the wine simmer for 3 minutes until reduced by half.
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6
Add the hand-crushed San Marzano tomatoes and their juices. Season with fresh oregano and a pinch of black pepper.
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7
Reduce heat to low and simmer the sauce uncovered for 15-20 minutes. The sauce should thicken slightly and the flavors should meld beautifully.
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8
Taste the sauce before adding the mussels. Add salt only if necessary, keeping in mind the mussels will release salty liquor as they cook.
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9
Increase the heat to medium-high. Once the sauce is bubbling, add all the mussels at once and stir to coat them in the tomato base.
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10
Cover the pot with a tight-fitting lid. Steam the mussels for 5-7 minutes, shaking the pot occasionally to ensure even cooking.
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11
Remove the lid and check the mussels. They are done when the shells have fully opened. Discard any mussels that remained closed after steaming.
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12
Turn off the heat. Stir in the cold butter and half of the fresh parsley. The butter will emulsify into the sauce, giving it a luxurious, glossy finish.
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13
Transfer the mussels and the rich marinara sauce to a large warmed serving bowl or individual shallow bowls.
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14
Garnish generously with the remaining fresh parsley and an extra drizzle of olive oil if desired.
💡 Chef's Tips
Always buy mussels the same day you plan to cook them; they should smell like the fresh ocean, never fishy. Don't overcook the mussels! As soon as they pop open, they are perfectly tender; leaving them too long makes them rubbery. If your sauce feels too thick, add a splash of the pasta cooking water or a bit more wine to loosen it up. Use hand-crushed tomatoes rather than pureed for a rustic, chunky texture that clings better to the shells. Be very cautious with salt; the liquid inside the mussels (the liquor) is naturally very briny and will season the sauce.
🍽️ Serving Suggestions
Serve with a crusty, toasted baguette rubbed with a raw garlic clove to soak up every drop of the sauce. Pair with a crisp, chilled Vermentino or a dry Rosé to cut through the richness of the tomato sauce. Serve over a bed of Linguine or Angel Hair pasta for a more substantial main course. Offer a side of roasted broccolini with lemon zest to provide a bright, crunchy contrast. A side of Italian salsa verde or a simple arugula salad with shaved parmesan works wonders as a fresh accompaniment.