Mussels Marinara Bowl with Spaghetti and Tangy Fennel Arugula Salad

Name: Mussels Marinara Bowl with Spaghetti and Tangy Fennel Arugula Salad
Cuisine: Italian
Ingredients: 5 pounds (2.3 kg) freshwater mussels, preferably organic; 2 tablespoons (28 ml) olive oil or (28 g) butter; 1 onion, roughly chopped; 2 celery stalks, diced; 1 teaspoon Italian seasoning or dried oregano; 1 teaspoon Italian seasoning or dried oregano; 4 garlic cloves, minced; 2 cups (520 g) canned cherry tomatoes with liquid; 2 tablespoons (30 g) basil pesto, divided; ½ teaspoon chili flakes, to taste; 1 pound (455 g) spaghetti pasta; 1 fennel bulb, thinly sliced; 2 cups (40 g) arugula or (70 g) mixed greens of choice; 2 cups (40 g) arugula or (70 g) mixed greens of choice; 2 shallots, thinly sliced; ½ teaspoon Dijon mustard; ¼ teaspoon sugar; ¼ cup (15 g) minced fresh parsley; 1 lemon slice, finely minced; ½ teaspoon fresh lemon juice; 1 teaspoon capers, minced or whole; ¼ teaspoon salt; ¼ teaspoon pepper; 2 tablespoons (28 ml) olive oil

Preparation info

Makes
4
servings

Difficulty
Easy

Appears in

Mediterranean Bowls

By Mahy Elamin

Published 2026

About

This bowl is bold, tasty, juicy, and full of Italian coastal beauty. Succulent mussels are cooked in a spicy garlicky marinara sauce and served over a bed of spaghetti to soak up all the sauce. A spoonful of tangy and briny salsa verde is added on top as a flavor contrast, and a fennel shallot salad with arugula adds freshness to every bite.

Ingredients

Europe
Italy
Fish course
Pescatarian
Mediterranean

Ingredients

Method