Mussels Marinara

This mussels marinara recipe is a simple, yet elegant, pasta dinner.  Serve with garlic bread and a green salad.


5 servings (serving size: about 20 mussels, 1/2 cup sauce, and 1 cup pasta)

Recipe from

Cooking Light

Nutritional Information

Calories 305
Caloriesfromfat 17 %
Fat 5.6 g
Satfat 0.9 g
Monofat 2.5 g
Polyfat 1.2 g
Protein 16 g
Carbohydrate 47.6 g
Fiber 4.1 g
Cholesterol 20 mg
Iron 5.8 mg
Sodium 451 mg
Calcium 56 mg


1 tablespoon olive oil
1 cup finely chopped onion
3 garlic cloves, minced
2 cups chopped tomato
1/2 cup dry white wine
1/3 cup chopped fresh flat-leaf parsley
2 tablespoons chopped fresh basil
1/2 teaspoon salt
1/2 teaspoon black pepper
1/4 teaspoon crushed red pepper
2 bay leaves
5 pounds fresh mussels, scrubbed and debearded (about 100 mussels)
5 cups hot cooked linguine (about 10 ounces uncooked pasta)
Basil sprigs (optional)


Heat oil in a large stockpot over medium-high heat. Add onion and garlic; sauté 3 minutes. Add tomato and next 7 ingredients (tomato through bay leaves); cook over medium heat 5 minutes. Add mussels; cover and cook 10 minutes or until mussels open. Discard bay leaves and any unopened shells. Remove mussels with a slotted spoon, and divide into 5 individual shallow bowls. Spoon tomato mixture over mussels. Serve over linguine. Garnish with basil sprigs, if desired.

Sam Gugino,

Cooking Light

January 1996
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