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Italian Steamed Mussels Marinara

Make 2-4 servings


  • 1 tsp extra virgin olive oil
  • 8 cloves garlic thinly sliced
  • 1/8 tsp crushed red pepper flakes
  • 1/2 cup white wine such as Pinot Grigio
  • 1 1/2 cups no fat or no sugar added chopped tomatoes such as Pomi
  • 2 pounds mussels scrubbed and debearded {fresh or frozen}
  • salt and pepper to taste


  • Heat to olive oil in a large non stick skillet over medium high heat.
  • Add the garlic and saute until deep golden brown, about 2 minutes, stirring often.
  • Add red pepper flakes and wine, and cook until reduced by half.
  • Add the tomatoes and bring it to a simmer.
  • Scoop the mussels into the pan and cover and cook, stirring occasionally, until they all open, about 8-10 minutes.
  • Season with salt and pepper.
  • Divide among 4 bowls and serve with crusty bread for dipping.


Recipe adapted from Now Eat This Italian by Rocco Dispirito.