Simple and Delicious Mussels Marinara

By / Food / January 7th, 2016 / 5

It feels like a Mussels Marinara kind of evening…

Mussels are among the most versatile of seafood and so inexpensive, you can make them for company without breaking the bank. Start dinner with shrimp cocktail, followed by a salad. For bigger appetites, double the recipe.

Nancy’s Mussels Marinara
Serves: 4
  • 2 shallots, peeled and minced
  • 2 tbsp olive oil
  • 4 cloves garlic, peeled and minced
  • 2 lb mussels, cleaned
  • 1 can good quality diced tomatoes with juices
  • 1 cup Pinot Grigio
  • French baguette


  1. In Dutch oven, sauté shallots in olive oil until softened.
  2. Add garlic; sauté one minute.
  3. Add mussels, tomatoes and wine.
  4. Cover. Cook over medium-high heat about 10 minutes or until mussels open.
  5. Discard any unopened shells.
  6. Serve in shallow bowls with baguette to soak up the juices.

Serve with Pinot Grigio


Quench Food Editor, Nancy Johnson, minced, sliced, chopped, sautéed and sipped her way through George Brown College’s culinary program with a focus on food writing and wine. Nancy cooks by the code her Italian grandmother taught her: For the best results, always use the freshest, best ingredients. She writes for Ohio-based Wine Buzz Magazine and recently published a short story in Woman’s World Magazine. She is always on a diet.

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