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Steamed Mussels in Tomato Sauce

Steamed Mussels in Marinara Sauce

Pasquale Sciarappa
Delicious steamed mussels in tomato sauce using fresh tomatoes can be enjoyed with a side of bread or served over pasta!
0 from 0 votes
Prep Time 30 mins
Cook Time 20 mins
Total Time 50 mins
Course Main Course
Cuisine American, Italian
Servings 4


  • 2 lbs. Mussels cleaned and drained
  • 1 1/2 lbs. Tomatoes On The Vine quartered
  • 1 Shallot diced
  • 3 Garlic Cloves diced
  • 1/4 Italian Long Hot Pepper chopped
  • 1/4 cup White Wine Chardonnay
  • Handful Parsley chopped
  • Extra Virgin Olive Oil
  • Salt and Black Pepper to taste


  • Add a drizzle of olive oil to a pot and heat over medium to high heat. Once hot, add in the shallot, garlic and hot pepper and fry over medium heat for about two minutes, making sure not to let it burn.
  • Add in the tomatoes and cook over medium to low heat for 10 minutes.
  • After 10 minutes, add a drizzle of olive oil to a separate large pot (large enough to fit the mussels) and heat over medium to high heat. Once hot, add in the mussels, mix and lower the heat to medium. Cover the pot with a lid and let steam for one minute.
  • Remove the lid and pour in the wine. Mix together and cover with lid again. Continue to steam for 2 to 3 minutes, making sure to mix every minute and check once the shells have started to open up.
  • Meanwhile, season the tomato sauce with salt and black pepper. Mix and continue to cook over medium low.
  • Once the shells have started to open, scoop them out of the pot and into a large bowl and set aside. Strain the mussels sauce over a hand strainer into a bowl. 
  • Pour the tomato sauce into the empty large pot that was used to steam the mussels, add the mussels back into it and pour the strained mussel sauce into the pot. Mix and cover with a lid and let cook for about two minutes over medium heat.
  • Serve with a side of toasted bread or over pasta and a sprinkle of parsley on top.


Keyword homemade tomato sauce, mussels, steamed mussels
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