Mussels Marinara

  • musslesmar½ cup evoo
  • 6 cloves garlic, chopped
  • 2 pounds mussels in the shell
  • 2 teaspoons dry basil
  • 1 teaspoon oregano
  • Salt and pepper
  • Pinch of red pepper
  • ½ cup white wine
  • 26-32 ounces of  Chunky jar tomato sauce or home made if you have.


In a heated large pan put the olive oil and then the garlic.  Add mussels and mix.  Add basil, oregano, salt, pepper, red pepper and mix again.  Wait 2 minutes and add white wine.  Mix and cover.  Wait about three minutes and add heated sauce.  Serve over spaghetti when mussels are all opened.

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