Print

Mussels Marinara with Herb Breadcrumbs Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4 from 3 reviews

A vibrant and flavorful Mussels Marinara recipe featuring fresh mussels simmered in a garlicky tomato sauce with white wine, herbs, and a golden crispy herb breadcrumb topping. Perfectly paired with crusty bread, this dish brings a taste of coastal Italian cuisine right to your table in just 35 minutes.

Ingredients

Sauce and Mussels

  • 3 tablespoons extra-virgin olive oil
  • 6 cloves garlic, finely minced
  • 1/2 teaspoon red pepper flakes
  • 1 teaspoon dried oregano
  • 1 small onion, finely diced
  • Salt, to taste
  • 1/2 cup dry white wine (such as Pinot Grigio or Sauvignon Blanc)
  • 1 (26-ounce) can chopped tomatoes (such as Pomi or crushed tomatoes)
  • 2 tablespoons finely chopped parsley
  • 2 pounds fresh mussels

Herb Breadcrumb Topping

  • 1 tablespoon extra-virgin olive oil
  • 1/4 cup panko breadcrumbs
  • 2 tablespoons finely chopped parsley
  • 1/8 teaspoon red pepper flakes
  • Salt, to taste

To Serve

  • Crusty bread

Instructions

  1. Saute the aromatics: In a large Dutch oven, heat 3 tablespoons of extra-virgin olive oil over medium heat. Add the finely minced garlic, red pepper flakes, and dried oregano, stirring occasionally until fragrant and sizzling, about 1 to 2 minutes. Add the diced onion and continue sauteing until the onion becomes soft and translucent, around 7 to 8 minutes. Season with a pinch of salt.
  2. Clean the mussels: While the onions cook, rinse 2 pounds of mussels under cold water using a colander, scrubbing off any sand or debris with your fingers or a brush. Remove the beards by pulling the hair-like fibers toward the hinge of the shell with your thumb and forefinger. Discard any mussels that remain open after tapping or have broken shells.
  3. Deglaze and simmer: Pour in 1/2 cup of dry white wine to the pot, bring to a boil, then reduce to a simmer. Cook until the alcohol smell dissipates and the liquid reduces by half, approximately 3 to 4 minutes. Stir in the chopped tomatoes and 2 tablespoons finely chopped parsley. Let the sauce simmer gently for 5 to 7 minutes, allowing flavors to meld.
  4. Cook the mussels: Add the cleaned mussels to the pot, cover, and steam over medium heat for about 5 minutes until most mussels have opened. Use a slotted spoon to transfer opened mussels to a serving bowl. Continue steaming remaining mussels for an additional 2 to 3 minutes. Discard any mussels that do not open after 10 minutes.
  5. Season: Return the cooked mussels to the sauce in the pot. Taste the broth and adjust seasoning by adding more salt or red pepper flakes as desired.
  6. Prepare herb breadcrumbs: Just before serving, heat 1 tablespoon of extra-virgin olive oil in a small skillet over medium heat. Add 1/4 cup panko breadcrumbs and sauté for 3 to 5 minutes until golden brown. Remove from heat and stir in 2 tablespoons finely chopped parsley, 1/8 teaspoon red pepper flakes, and a pinch of salt.
  7. Serve: Divide the mussels and sauce among serving bowls. Sprinkle the toasted herb breadcrumbs on top. Serve immediately with crusty bread for dipping and enjoy.

Notes

  • Ensure mussels are fresh and properly cleaned; discard any dead or broken shells to avoid food safety risks.
  • The white wine adds brightness and depth; substitute with seafood stock if avoiding alcohol.
  • Panko breadcrumbs add a delightful crunch but can be omitted or replaced with gluten-free breadcrumbs if desired.
  • The dish pairs beautifully with crusty bread, perfect for soaking up the flavorful marinara broth.
  • This recipe can be easily doubled to serve more people.

Find it online: https://cookedbygrace.com/mussels-marinara-with-herb-breadcrumbs-recipe/