Mussels Marinara



  • 2 pounds cultivated mussels
  • 2 cups cold water
  • 2 cups Antonio Carlo Homemade Marinara
  • 2 tablespoons dry white wine
  • 2 tablespoons chopped fresh flat-leaf parsley
  • pinch of dried oregano
  • Salt and freshly ground black pepper
  • Sliced Italian bread, preferably toasted in a broiler or on a grill, for serving


Put the mussels in a large pot and add the water. Cover and bring to a boil over high heat. Cook just until the shells open, about 5 minutes. Using a slotted spoon, transfer the opened mussels to a colander, discarding any unopened mussels. Reserve the cooking liquid.

Line a wire strainer with moistened paper towels and set over a medium bowl. Strain the cooking liquid through the strainer. Measure and reserve ½ cup of the strained liquid.

Bring the reserved cooking liquid, marinara, wine, parsley, and oregano to a boil over high heat. Cook, stirring often, until reduced to 2 cups, about 5 minutes. Add the mussels, cover, and cook until the mussels are reheated, about 3 minutes more. Season again with salt and pepper. Divide the mussels and sauce evenly among four soup bowls. Serve hot, with the toasted bread.