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Tuesday, May 13 2014
Mussels Marinara
  • 1    teaspoon   olive oil
  • 2    ounces   hot Italian dried sausage (soppressata), quartered lengthwise and then thinly sliced crosswise
  • 1/2   cup   dry white wine
  • 2    pounds   mussels, well scrubbed, beards removed
  • 1/2   cup   good-quality store-bought marinara sauce, such as Rao's
  • 1    cup   coarsely chopped flat-leaf parsley (about 1 bunch)
In a saucepan large enough to hold the mussels, (such as a 4-quart pan), heat the olive oil over medium heat. Add the sausage and cook, stirring, until it just begins to brown, 1 to 2 minutes. Add the wine and then the mussels. Increase the heat to medium high, cover the pan, and cook until the mussels just open, 3 to 5 minutes. Add the marinara and use a large spoon to toss it with the mussels. Cook for another minute or two, just to heat the marinara. Add the parsley, give a final toss, divide the mussels and sauce among four warm bowls, and serve.
Posted by: Send a Meal AT 12:11 pm   |  Permalink   |  0 Comments  |  Email

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