Garlic Mussels Marinara Recipe

This mussels marinara is fresh, garlicky, and honestly way easier than it sounds. You simmer mussels in a quick tomato-wine sauce, soak it up with bread, and that’s dinner. Cheap, cozy, and done in under an hour.

Jump to Recipe

Quick Summary

• Prep time: 30 mins
• Cook time: 10 mins
• Flavor: garlicky, tomato-y, a little fancy without trying
• Great for: impressing yourself, wine nights, last-minute guests

Why I Like This Recipe

Honestly? I needed to use up a can of tomatoes and had mussels in the freezer. Didn’t plan it — just one of those “might as well” dinners. But the sauce was fire. And the bread soaks up all that garlicky wine sauce? Yeah. I stood there eating it straight from the pan. No shame.

Ingredients

• 2 lbs mussels, cleaned
• 2 tbsp olive oil
• 3 garlic cloves, finely chopped
• ¼ cup white wine (Pinot Grigio or whatever’s open)
• 14 oz crushed tomatoes or tomato purée
• 4–5 basil leaves (plus extra for garnish)
• ½ tsp kosher salt
• Black pepper, to taste
• Red pepper flakes (optional, but 🔥)
• Toasted bread, for serving

How To Make Garlic Mussels Marinara

1. Keep mussels cold: Leave ’em soaking in ice water ‘til it’s go time.
2. Get your skillet hot: Medium heat + olive oil. Toss in garlic, let it sizzle a bit (don’t brown it).
3. Add wine: Pour it in, let it bubble away for 30 secs or so.
4. Sauce time: Dump in tomatoes, basil, salt, pepper. Stir. Let it simmer for 10 mins so the flavor does its thing.
5. Mussels in: Drain ’em, drop into the sauce, give a gentle stir.
6. Cover and cook: Lid on. Let ’em steam until they pop open — about 6–7 mins.
7. Serve it hot: Into a bowl, top with fresh basil, chili flakes if you’re spicy like that. Crusty bread on the side — no forks needed.

Tips for Success

• Mussels should be alive when you buy them. If any are open and don’t close when tapped, toss ‘em.
• Don’t overcook — they’re done when they open.
• Sauce might look thick at first — mussels release liquid, so it’ll loosen.
• No wine? Sub with broth, but it won’t have the same vibe.
• Toast your bread. Like really toast it.

Storage & Reheating

• Same-day only: Mussels don’t reheat well. Make what you’ll eat.
• Leftover sauce? Totally save that. Toss with pasta or dip more bread tomorrow.
• Freezing: Nah, don’t do it with seafood like this.

Frequently Asked Questions

• Can I use frozen mussels? If they’re still in the shell and cleaned, yeah. Just thaw first.
• What kind of wine works best? Something dry, like Pinot Grigio. Avoid sweet ones.
• Can I skip the wine? Sure. Use broth. Not the same depth, but still tasty.
• Do I have to use basil? Nope. Parsley works. Even a little oregano.
• Why aren’t my mussels opening? They were probably dead. Toss those out.

Common Mistakes and How to Dodge Them

• Not cleaning mussels properly. Scrub ’em and pull off the beards. Ain’t glamorous, but it matters.
• Overcooking. They only need a few minutes once covered. Don’t forget them.
• Too much salt. Mussels are salty already — taste before adding more.
• Adding water to thin the sauce. Don’t. Mussels release briny liquid as they cook.
• Using cheap wine you wouldn’t drink. Rule of thumb: if it’s gross in a glass, it’s gross in your sauce.

Nutrition Facts (Per Serving)

• Calories: 215 kcal
• Total Fat: 10g
• Saturated Fat: 1g
• Cholesterol: 32mg
• Sodium: 651mg
• Potassium: 827mg
• Carbs: 14g
• Fiber: 2g
• Sugars: 5g
• Protein: 16g