Spaghetti marinara with mussels

Spaghetti marinara with mussels
  • 15

    min prep time
  • 20-30

    min cook time
  • 4



  • 1 lb mussels
  • 1/4 cup olive oil
  • 1 onion, diced
  • 2 to 3 garlic cloves, minced
  • 2 cups dry white wine
  • 2 bay leaves
  • 1 648ml jar of Stefano marinara sauce
  • Salt and pepper
  • 454g Stefano spaghetti
  • 1/4 cup Italian parsley, chopped
  • Olive oil, for finishing


  1. Scrub mussels and remove any beards. Discard any mussels with cracked shells and that do not close when tapped.
  2. In a large skillet, heat olive oil over medium heat. When oil is hot, add onion and garlic. Sauté until softened, about 2 to 3 minutes.
  3. Add wine to the skillet and bring to a simmer. Add  bay leaves and the jar of Marinara sauce, let simmer for 1 to 2 minutes. Add mussels. Season with salt and pepper. Stir to combine.
  4. Cover and cook until mussels open, about 5 minutes. Discard any mussels that do not open.
  5. Cook spaghetti al dente.
  6. Add pasta to the sauce and cook for 1-2 minutes. Toss together until sauce coats the pasta and finish with freshly chopped parsley and a good drizzle of olive oil.

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