Marinara Mussels

Impress your guests with this easy yet elegant dish of mussels cooked in a DOP San Marzano marinara sauce to give you that specialty taste!

  • Yield: 4 servings
  • Prep Time: 20 min
  • Cook Time: 30 min

Ingredients

2 pounds mussels, fresh
6 cloves garlic
1/3 cup parsley, chopped
1/2 cup Olitalia Extra Virgin Olive Oil
1 and 1/2 teaspoons Orto Chopped Calabrian Chili Peppers
1 cup white wine (Pinot Grigio)
Whole parsley sprigs, for decoration
Lemon wedges, for decoration

Instructions

  1. Place fresh mussels in a colander and wash with cold water. Then, clean off any debris and debeard the mussels. Tip: If the mussels are open before you cook them, gently tap on them. If the shell doesn’t close, then discard it. 
  2. Next, chop the garlic and parsley and place them to the side. 
  3. In a medium-sized pot, heat olive oil over medium heat then add parsley, chopped Calabrian chili peppers, and garlic and cook until the garlic is light brown. 
  4. Add the white wine and cook it down until you cannot smell the wine anymore. 
  5. Add the Ciao DOP San Marzano Tomatoes and cook for 10-15 minutes covered on medium heat. 
  6. Once the sauce starts to simmer, add the mussels and cook for 5-7 minutes covered, stirring every 2 minutes. 
  7. Open the pot and let the water evaporate for about 3-4 minutes, then turn off the heat.  
  8. Check for any mussels that have not opened and immediately discard them.
  9. Place the mussels in a bowl, and garnish with lemon wedges and fresh parsley. 

Products Used In The Recipe

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About the Chef



Meet Chef Domenico "Mimmo" Tolomeo



Chef Domenico "Mimmo" Tolomeo

Domenico “Mimmo” Tolomeo is a first-generation Italian American who comes from a long line of master bread makers from Italy’s southern region. He joined the Orlando Foods team as our Corporate Chef in July 2022, and is currently the co-owner of Taglio Pizza in Mineola, NY. Mimmo trained under Award Winning Master Pizzaioli Roberto Caporuscio and Giorgia Caporuscio, under whose guidance he received his certification from the Associazione Pizzaiouli Napoletani, the governing body of pizza makers in Italy. His accomplishments include being part of the World Pizza Champions, being the recipient of the 2019 Caputo Rising Star Pizzaiolo at the Infamous Caputo Cup, and being the Capo Pizzaiolo at the world-renowned Keste Pizza e Vino.