Ingredients:

  • 1 tablespoon olive oil (15 ml)
  • 2 cloves garlic, minced (about 2 teaspoons)
  • 1/2 small yellow onion, finely chopped (about 1/2 cup)
  • 1/4 cup dry white wine (such as Pinot Grigio or Sauvignon Blanc) (60 ml)
  • 1/4 cup chopped fresh parsley, plus extra for garnish
  • 1/4 teaspoon red pepper flakes (optional, for a little kick)
  • 2 pounds fresh mussels, scrubbed and debearded (about 900 grams)
  • 2 tablespoons unsalted butter (30 grams)
  • 1/4 cup marinara sauce

Instructions:

  1. Rinse and scrub the mussels thoroughly under cold water. Debeard them (remove the stringy beard attached to the shell) if necessary. Discard any mussels that are open and don't close when tapped.
  2. Heat the olive oil in the large pot over medium heat. Add the minced garlic and chopped onion and sauté until softened and fragrant, about 3-4 minutes. Be careful not to burn the garlic.
  3. Pour in the white wine and bring to a simmer, scraping up any browned bits from the bottom of the pot. Simmer for 2-3 minutes to allow the alcohol to evaporate slightly.
  4. Stir in the chopped parsley, red pepper flakes (if using), marinara sauce, and butter. Bring the sauce back to a simmer.
  5. Add the mussels to the pot, stir to coat them with the sauce, and cover the pot tightly with the lid.
  6. Steam the mussels until they open, about 5-7 minutes. Shake the pot occasionally to ensure even cooking.
  7. Discard any mussels that do not open after cooking.
  8. Transfer the cooked mussels and sauce to bowls. Garnish with extra fresh parsley and serve immediately with crusty bread for dipping.