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Mussels Marinara with Linguine is a delicious and affordable restaurant dinner at home! Ready in about 30 minutes, this classic Italian seafood dish is perfect for an easy date night.
Seafood dishes like Mussels Marinara look fancier than the effort it takes to make them! If you have ever ordered this meal at an Italian restaurant, you will be surprised how quick and easy it is to make on your own.
Mussels are simmered in simple tomato sauce, and flavored with red wine and garlic. Served over linguine or spaghetti with a garnish of fresh basil, this easy dish is ready in 30 minutes.
Jump to:
- Ingredients You'll Need
- Substitutions and Variations to Try
- How to Make Mussels Marinara with Linguine
- My Perfect Pasta Cooking Ratio
- How to Clean and Store Fresh Mussels
- Frequently Asked Questions
- Alternative cooking methods
- Glossary
- What to Serve with Mussels and Linguine
- Storage Suggestions
- Easy Italian Seafood Recipes
- Did You Make this Recipe?
- Recipe
- Comments
Ingredients You'll Need
- Mussels - Fresh cultivated mussels are always best. Discard any broken or open shells, especially ones that don't close when pressed together. (See below for extra tips on how to clean mussels)
- Pasta - A long, thin pasta pairs perfectly with seafood. I love linguine, but spaghetti or bucatini are other great options!
- Tomatoes - Canned crushed tomatoes make an easy marinara-style sauce for the mussels to cook in. Use whole peeled tomatoes for a chunkier sauce and break them up as they cook with a spoon. For a thicker sauce, you can use my Sunday Tomato Sauce Recipe.
- Wine - I recommend using a dry red wine such as merlot, cabernet sauvignon, or pinot noir. It doesn't need to be anything terribly expensive, but something that you would want to drink.
Substitutions and Variations to Try
- Wine - If you would like to make this without wine you can use chicken broth. For a lighter sauce, use dry white wine, like chardonnay or sauvignon blanc.
- Spicy - Add a bit more spice, by increasing the amount of pepper flakes.
- Gluten-free - Serve with gluten-free pasta.
How to Make Mussels Marinara with Linguine
Cook the Pasta - First, start cooking your pasta in boiling salted water in a large pot on the stovetop over medium-high heat.
Start the Sauce - While the pasta is cooking, heat the olive oil in a large saute pan over medium heat. Add the fresh garlic and red pepper flakes and saute them for a few minutes until the garlic is light golden in color.
Simmer the Sauce - Add the crushed tomatoes and red wine and stir to combine. Reduce the heat to medium-low and let it simmer until the pasta is done cooking.
Drain the Pasta - When the pasta is cooked to al dente, reserve ½ cup of the pasta cooking water for the sauce and drain the remaining liquid.
Cook the Mussels - dd the pasta water to the sauce, along with the mussels. Cover and let them simmer for 8-10 minutes until the mussels completely open. (Make sure to discard any unopened mussels)
Toss Together - Toss the mussels with the linguine and then serve topped with freshly grated parmesan cheese and fresh basil, if desired.
My Perfect Pasta Cooking Ratio
1 Pound Pasta - 4 Quarts Water - 1 Tablespoon Salt
(Don't Forget to Cook Pasta Al Dente!)
How to Clean and Store Fresh Mussels
- First, rinse the mussels in cool water to you will need to remove any debris.
- Next, find any mussels with an open shell ad tap the shell against the sink to see if it closes. If it does, it's alive and able to be used. If it stays open, discard that one. Any mussel shells that are chipped or cracked should be discarded as well.
- Last, remove any beards (clump of fibers) that may be attached to the shell. It can easily be pulled off with your fingers.
- Store fresh mussels in a bowl covered with a damp cloth or paper towel in the refrigerator for up to 24 hours. Do not store them enclosed in a container or bag or they will die.
Frequently Asked Questions
Mussels can usually be found in the seafood section in your grocery store or at your local fish market. Look for cultured or cultivated mussels that have blue and black colored shells. Make sure they are stored over ice and they don't have a strong odor or cracked shells.
Alternative cooking methods
Instant Pot - Quickly saute the garlic and red pepper flakes in olive oil in saute mode. Place the remaining ingredients in the pot, close the lid, and set the valve to sealing. Cook on high for 3 minutes and then quick release the pressure.
Glossary
If you don't recognize a tool or skill I mentioned, you can look it up in my Glossary of Cooking Terms and Definitions for more information!
What to Serve with Mussels and Linguine
These mussels in marinara sauce are a cozy Italian dinner all alone, but you may want to serve them with a few light sides. Here are a few favorites!
- Roasted Grapes and Olives are a great appetizer to serve with or while making this dish.
- Italian Celery Salad is light, crunchy, and quick to make.
- A Crusty Baguette is delicious with this recipe, but this Italian Herb Cheese Bread really makes the meal over the top good!
Storage Suggestions
Mussels marinara is best served immediately after making. Leftovers will keep in an airtight container in the refrigerator for 2-3 days. To reheat, skip the microwave and simmer in a saucepan on low heat.
Easy Italian Seafood Recipes
If you loved this easy mussels marinara recipe, check out these other easy Italian seafood dinner recipes that I know you will love too!
Recipe
Easy Mussels Marinara Recipe
Video
Ingredients
- 1 pound linguine
- 2 Tablespoons olive oil
- 2 Tablespoons minced garlic
- 1 pinch crushed red pepper flakes
- 28 ounces crushed tomatoes
- ½ cup dry red wine, merlot, cabernet sauvignon or pinot noir
- 1 pound fresh mussels, cleaned (see note below)
- freshly grated parmesan cheese, for garnish, if desired
- chopped fresh basil leaves, for garnish, if desired
Instructions
- First, start cooking the linguine in large pot of salted water on the stovetop over medium high heat.
- While the pasta is cooking, heat the olive oil in a large saute pan or skillet over medium heat on the stovetop.
- Add the garlic and crushed red pepper flakes and saute for 1-2 minutes until the garlic is just lightly browned.
- Add in the crushed tomatoes and red wine and stir to combine. Lower the heat to medium low and allow the sauce to simmer while the pasta finishes cooking.
- When the linguine is al dente, reserve ½ cup of the pasta cooking water and then drain the remaining liquid from it.
- Add the reserved pasta cooking water into the sauce along with the mussels and stir gently to combine.
- Cover the pan with a lid and allow the mussels to simmer for 8-10 minutes until they are completely opened out. If any mussels do not open, discard them.
- Remove the lid and toss the mussels and sauce with the drained linguine.
- Serve the pasta and mussels sprinkled with freshly grated parmesan cheese and fresh basil, if desired.
Notes
- Store fresh mussels in a bowl covered with a damp cloth or paper towel in the refrigerator for up to 24 hours. Do not store them enclosed in a container or bag.
- Gently simmer the mussels so they will not overcook.
How to Clean Mussels
- First, rinse them in cool water and remove any debris.
- Next, find and test any mussels with an open shell. Tap the shell against the sink and if it closes, it's alive and able to be used. If it stays open, discard. Discard any mussels with broken or chipped shells.
- Last, remove any beards or clump of fibers attached to the shell. Some mussels will not have them.
Substitutions and Variations
- Seafood - Clams can be used in place of mussels.
- Pasta - Spaghetti or bucatini are other pasta that can be used.
- Tomatoes - Whole peeled tomatoes can be used for a chunkier, rustic sauce. Jarred marinara sauce or Italian gravy can be used for a thicker sauce.
- Wine - Broth can be substituted for wine or a dry white wine can be used for a lighter sauce. Chardonnay or sauvignon blanc would work great.
- Spicy - Increase the amount of red pepper flakes to make Fra Diavolo mussels.
- Gluten-free - Serve with gluten-free pasta of choice.
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