Mussels Marinara


Muscle your way into his (or her) heart with this spicy Italian favorite. It takes no time at all to pull it together and is a satisfying meal for two with very little effort.

1-1/4 lb. mussels, scrubbed and washed
1  28-oz. can San Marzano tomatoes
2 tbsp. chopped fresh basil
1/2 bottle/jar store-bought tomato sauce
2 tbsp. dried oregano
1 tsp. crushed hot red pepper flakes
4 large cloves garlic, chopped
2 tbsp. extra virgin olive oil
Salt and freshly ground pepper to taste
1/4 - 1/2 cup Chianti wine

Eric's Touch
Serve with buccatini, perciatelli, fetuccini, linguine, or other hearty sauce-grabbing pasta

Italian bread, served warm and crusty
Salad of arugula with lemon basil dressing

Chop garlic and sauté lightly in olive oil in large dutch oven or casserole until translucent and oil is fully fragrant with the garlic.  Add tomatoes and tomato sauce, oregano, salt and pepper, Chianti, hot red pepper flakes, and basil. Allow to simmer, covered, stirring often, adjusting seasonings as needed, for 1/2 hour or more.

Add mussels to broth. Simmer, covered, for 5-7 minutes, or until mussels are opened. Discard any unopened mussels.  Serve with Italian bread and an arugula salad.  Thanks to my neighbor, Eric, the super cook, for adding just the right touch -- he coupled the mussels with a hearty pasta, giving this dish wonderful depth and heft. Bravo!


  1. it was wonderful!

  2. This is great! I love mussels and always order them in restaurants. Never made them at home before...looks like I should start! Thanks for the great recipe.