STREAMING NOW: Lorraine's Fast, Fresh and Easy Food

Mussels Marinara

Want more from Genius Kitchen?

Watch on your Apple TV, Roku, or Fire TV and your iOS, Fire, or Android device.

Learn More
“This dish seems fancy and elegant, but it's incredibly inexpensive and easy to make!”

Ingredients Nutrition

  • 1 (2 lb) baglive mussels (I've found that frozen mussels work great too, though a bit more expensive)
  • 1 (14 1/2 ounce) can diced tomatoes, undrained
  • 14 cup olive oil
  • 12-34 cup red wine (inexpensive jug wine is fine)
  • 1 -3 garlic clove, grated or chopped
  • salt and pepper, to taste
  • hot cooked linguine
  • 1 loaf crusty bread


  1. If using live mussels, dump into colander and rinse well.
  2. Any mussel that does not close (at least a little) when sprayed with water is no good and should be discarded.
  3. Remove any"beards" remaining.
  4. Put mussels into a heavy skillet and add tomatoes, oil, wine, garlic, and seasoning.
  5. Bring to a boil over medium heat, stirring occasionally.
  6. Mussels are done when the shells open up (discard any that remain shut).
  7. If using frozen mussels, cook until completely heated through.
  8. Serve over linguine with crusty bread to sop up the juice.
  9. Accompany with remaining wine and a salad.

Watch more

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a