Sicilian Mussels Marinara

  • Yield : 4 servings
  • Prep Time : 10m
  • Cook Time : 25m
  • Ready In : 35m
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Nutritional Info

This information is per serving.

  • Calories

    499 calorie
  • Fat

    14 grams
  • Saturated Fat

    2 grams
  • Cholesterol

    29 milligrams
  • Sodium

    966 milligrams
  • Carbohydrate

    67 grams
  • Fiber

    5 grams
  • Protein

    22 grams


  • Kosher salt
  • 10 ounces spaghetti
  • 3 tablespoons extra-virgin olive oil, plus more for drizzling
  • 2 cloves garlic, chopped
  • 1/4 teaspoon red pepper flakes
  • 1 28-ounce can whole plum tomatoes
  • 2 bay leaves
  • 1/2 cup bottled clam juice
  • 1 1/2 pounds mussels, scrubbed and debearded
  • 1 tablespoon chopped fresh parsley


Step 1

Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs; drain.

Step 2

Meanwhile, heat the olive oil in a large skillet over medium heat. Add the garlic and red pepper flakes; cook, stirring, until the garlic is slightly softened, about 1 minute. Drain the tomatoes, reserving 1/2 cup juice; crush the tomatoes with your hands and set aside. Add the tomato juice and bay leaves to the skillet. Cook, stirring, until slightly thickened, about 2 minutes.

Step 3

Add the clam juice and 1/4 teaspoon salt and cook until the liquid evaporates slightly, about 2 minutes. Add the crushed tomatoes and bring to a boil over medium heat. Reduce the heat to medium low and simmer until the sauce thickens slightly, about 12 minutes.

Step 4

Increase the heat to high. Remove the bay leaves and add the mussels to the sauce. Cover and cook until the mussels open, about 5 minutes. (Discard any unopened mussels.) Add the spaghetti and parsley; toss to coat. Season with salt and drizzle with more olive oil.

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