Skillet Mussel Marinara
- 30m Prep Time
- 25m Cook Time
- 55m Ready In
A briny, saucy skillet mussel marinara with fire-roasted tomatoes and fresh basil, served over bucatini. The clam juice enhances the seafood flavor without being overwhelming.
Ingredients
- 1 1/2 lbs mussels
- 2 tbsp extra-virgin olive oil
- 1 small yellow onion minced
- 4 medium cloves garlic minced
- 1 anchovy fillet rinsed and minced
- 1/2 tsp anchovy paste
- 1 tsp dried oregano
- red pepper flakes
- 1 can crushed or diced fire-roasted tomatoes
- 1 clam juice
- 1 tbsp balsamic vinegar
- Kosher salt
- freshly ground black pepper
- 2 cup chicken broth
- 1/2 lbs bucatini or spaghetti broken into thirds
- 1/4 cup fresh basil chopped
- Crusty bread
Nutrition (per serving, estimated)
Estimated based off 9 of 17 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 332 mg
- Iron: 9.97 mg
- Magnesium: 102 mg
- Phosphorus: 565 mg
- Potassium: 1171 mg
- Zinc: 4.56 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 1 1/2 lbs mussels
- 2 tbsp extra-virgin olive oil
- 1/2 tsp anchovy paste
- 1 tsp dried oregano
- red pepper flakes
- 1 can crushed or diced fire-roasted tomatoes
- 1 clam juice
- 1 tbsp balsamic vinegar
- Kosher salt
- freshly ground black pepper
- 2 cup chicken broth
- Crusty bread
Prepare
- Mince 1 small yellow onion
- Mince 4 medium cloves garlic
- 1 anchovy fillet, rinsed and minced
- 1/2 lbs bucatini or spaghetti, broken into thirds
- Chop 1/4 cup fresh basil
Let's Cook
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Step 1.
Soak the mussels in a large bowl of cold water for 20 to 30 minutes to purge any grit. Drain and rinse, gently scrubbing if needed. Debeard the mussels by pulling the hairlike fibers from the side toward the hinge of the shell. Set aside.
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Step 2.
Heat the oil in a 10-inch skillet over medium heat. Add the minced onion and cook until softened, about 5 minutes. Stir in the garlic, anchovy (if using), oregano, and red pepper flakes and cook until fragrant, about 1 minute.
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Step 3.
Stir in the fire-roasted tomatoes and clam juice. Gently simmer until the flavors are blended, about 5 minutes. Stir in the balsamic vinegar and season with salt and pepper to taste.
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Step 4.
Add the chicken broth or water to the skillet and bring to a boil. Carefully add the broken pasta, stirring gently until it collapses and fits in the skillet. Cover, reduce heat to medium-low, and simmer, stirring often, until the pasta is just al dente, about 10 minutes.
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Step 5.
Add the prepared mussels to the skillet. Cover and continue to cook until the mussels have opened and the pasta is al dente, about 4 minutes. Discard any unopened mussels.
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Step 6.
Scatter the chopped fresh basil over the noodles. Serve immediately with crusty bread for dipping.