• 5 dozen fresh mussels
  • 1/2 cup dry white wine
  • 1/4 cup olive oil
  • 3 cloves garlic, peeled and finely chopped
  • 2 (28 oz.) cans Italian-style tomatoes, drained, reserve juice
  • 1 teaspoon oregano
  • 1/2 bay leaf
  • Salt and pepper to taste
  • 1 pound thin spaghetti
  • Freshly grated Parmesan cheese


1.Scrub mussels well under cold running water; remove beards. Discard any mussels that are opened. Place cleaned mussels in large pot with wine. Cover and cook over high heat for 4-5 minutes, or until mussels are open. Remove mussels from pot, discarding any that have not opened. Reserve cooking liquid. Set aside a handful of mussels, then remove remaining mussels from shells. Serves 6.

2. Heat oil in large saucepan. Add garlic and saute for 1 minute. Add tomatoes, oregano, bay leaf, pepper, and mussel cooking liquid. Cook over low heat, breaking up tomatoes with fork, for 20 minutes. Add reserved tomato liquid if sauce is too thick.

3. Cook pasta in boiling, salted water following package directions; drain.

4. Add shelled mussels to sauce and cook for 1 minute. Season with salt and pepper.Place spaghetti in heated serving bowl, cover with sauce, and sprinkle with grated cheese. Garnish with mussels left in shells, and serve.

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Submitted 6/13/05.
Source: Creative Cooking Pasta
Submitted By: Linda Wilson
Mussels Marinara