This Mussels in Red Sauce recipe is quick, easy, and bursting with fresh seafood flavor. Simmered and steamed in a rich marinara sauce, these plump mussels are a restaurant-quality meal that is surprisingly simple to make at home. If you have been wondering how to cook mussels, I have you covered with this step-by-step guide.
Love cooking seafood at home? Also, try my Crab Stuffed Shrimp, Lemon Butter Broiled Scallops, and Homemade Crab Cakes.
Mussels in Red Sauce recipe
These mussels in red sauce are one I've been making for years and years, and I'm so excited to share it with you here. Mussels are one of our family's favorite foods, including the boys, and we make them on special occasions, including on Christmas Day. Mussels are surprisingly simple to make at home, and with a little finesse, make any night extra special. If you have been wondering how to make mussels, this is how you do it.
This mussel in red sauce or mussels marinara recipe is also known as zuppa di cozze in Italy. It's such a flavorful and simple way to enjoy mussels, which are so delicious. They are similar to clams or oysters, but taste best cooked and steamed in a sauce. They have a briny flavor, firm texture, and are full of seafood flavor. They are often served in restaurants either with a red or white wine sauce, and make a delicious meal or appetizer.
We make a double batch and serve it with crusty French bread for an irresistible meal.
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Why You'll Love this Mussels in Red Sauce recipe...
- This Mussels in Red Sauce recipe is, in my opinion, the easiest mussel recipe you can make.
- It uses a shortcut of your favorite jarred marinara sauce.
- Mussels cook FAST, and this entire meal can be on your table in 20 minutes, and it's made in just one pan.
- Mussels can be intimidating to make at home, but I'm going to break down exactly how you do it!
- Did I mention it's so darn delicious?!
Ingredients:
Here's an overview of what you'll need to make this Mussels in Red Sauce recipe, but keep scrolling for the full recipe amounts.
- Fresh Mussels: You'll need shell-on, raw black mussels that don't have any cracks in the shell. Most mussels you'll find in regular supermarkets are farmed, and therefore easy to clean. Mussels are sold live and need to be kept very cold and on ice. Follow my instructions below to prep the mussels for cooking.
- Butter: I like to add butter to this to cook the shallot in. It gives the sauce a richer flavor. You can easily swap this out for olive oil or dairy-free butter if needed.
- Garlic: This is the kind of dish that needs lots of fresh garlic from the clove. It makes a big difference.
- Shallot: The subtle flavor of a shallot is similar to an onion, but not as potent, making it a great option to add flavor to this dish.
- Marinara Sauce: Instead of making your own tomato sauce, I use a shortcut and add your favorite jarred marinara sauce. Use a high-quality one because this is where most of the flavor of your dish is coming from. This type is my favorite.
- Red Pepper Flakes: This is totally optional. If you like it spicy, add some red pepper flakes. Even a small pinch brings out the flavors even more.
- Salt & Black Pepper: Depending on the sauce you use, you'll want to add some additional salt and pepper.
- Fresh Parsley: Use fresh herbs for the best garnish.
How to Buy Mussels:
When you buy mussels, look for ones with a black shiny shell. They are perishable, so you'll need to keep them in a colander, on ice, not water, in the fridge for a day or two, at the most. More grocery stores carry mussels these days, and you can find them at places like Whole Foods, The Fresh Market, and seafood markets. They should not have a fishy smell or look off.
How to Prep Mussels:
Prepping mussels is not that hard! First, you'll need to rinse the mussels in cool water to remove any dirt, debris, or sand and the beard, if it has one. Put the mussels in cold water and do any scrubbing that's necessary. Be sure to take out any mussels that are broken or open. If they don't shut after rinsing, they are not good. Next, you'll need to take your hand or a small pair of pliers to pull out the hairy thing sticking out of the mussels. That's called the beard, and removing it is called debearding. Not all mussels have it, but you'll want to take it off the ones that do.
Instructions:
This is an overview of the instructions to make these Mussels in Red Sauce, but the full, detailed printable recipe is below in the recipe card.
Step One: Prep the Red Sauce
- In a large pot with a lid, add the butter and melt over medium heat.
- Add the shallot and cook for about 3-4 minutes until translucent and tender, like cooking an onion. Add the garlic and saute for just 30 seconds. Do not brown the garlic.
- Add the marinara sauce and stir. Add red pepper flakes and additional salt and pepper, if desired. Bring the mixture to a simmer boil over medium-high heat and then reduce to medium-low heat.
Step Two: Cook the Mussels
- Place the mussels in the pot and cover them. Allow to steam for about 5- 6 minutes, or until the mussels open and separate from the sides. IF they are opening at different times, I'll take tongs and pull out the ones that are done and let the rest cook longer. If any of them don't open after 10 minutes, throw them away; they are not good to eat.
- Put the cooked mussels in a large bowl for serving with the sauce and juices poured over them. Garnish with fresh chopped parsley.
- Serve hot with crusty bread or a baguette.
Variations
I love this Mussels in Red Sauce recipe as written, but here are some fun variations.
- Make it Spicy: Add more red pepper flakes to make it spicy.
- Make it Dairy-Free: Use extra virgin olive oil to make it dairy-free.
- Turn it into a Pasta: Add some fresh linguine to make a mussels marinara pasta.
- Add Citrus: You can also add some lemon juice.
- Add Wine: Add your favorite wine, like sauvignon blanc or pinot grigio, before adding the red sauce, and cook off the alcohol for a few minutes.
- Other Herbs: You can also add fresh chopped basil or oregano.
FAQ
Storage & Leftovers
These are best enjoyed fresh off the stove and do not store or freeze well.
How do you cook mussels in marinara sauce?
Cooking mussels in marinara sauce is the easiest way to do it. Just saute garlic and shallots in butter. Then add the sauce and steam the mussels in it until they open.
What is the best method of cooking mussels?
Mussels are best cooked or steamed in a simple sauce until they open.
What are the rules when cooking mussels?
There are two main rules. The first is that if the mussels don't close back up when you are cleaning them, they are not good to eat. But after they have been cooked, if they don't open, then they are also possibly spoiled and should not be eaten.
Mussels in Red Sauce recipe
This Mussels in Red Sauce recipe is a beloved family favorite. This might not be the most traditional, using a jarred marinara sauce, but I love this shortcut because it makes this meal approachable and easy to make for anyone. This is our special occasion dinner and the one I serve for Christmas Day, and usually on a few other special days throughout the year. If you like mussels, you have to give them a try. You'll be shocked at how simple they are to make at home.
Serve it with a green salad with balsamic dressing, Italian Chopped Salad, and a big loaf of crusty Italian bread to soak up the sauce. You will not be disappointed.
More Seafood Recipes to Try:
If you make these Mussels in Red Sauce, I’d love to hear what you think! Leave a comment and a star rating ★ below. Make sure to follow me on Instagram, Pinterest, and Facebook too!
Mussels in Red Sauce
Ingredients
- 2 pounds mussels, scrubbd, debearded, rinsed and drained
- 2 tablespoons butter
- 4 garlic cloves, minced
- 1 shallot, diced
- 3 cups marinara sauce
- salt & pepper, to taste
- red pepper flakes
Instructions
- In A large stock pot with a lid, add the butter and melt over medium heat.
- Add the shallot and cook for about 3-4 minutes until tranlucent and tender, like cooking an onion. Add the garlic and saute for just 30 seconds. Do not brown the garlic.
- Add the marinara sauce and stir. Add red pepper flakes and additional salt and pepper, if desired. Bring the mixture to a simmer.
- Put the mussels in the pot and cover the lid. Allow to steam for about5-6 minutes, or until the mussels open and seperate from the sides.
- Serve hot with crusty bread.
Notes
Nutrition
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