My Sicilian hubby loves mussels marinara. So when Harris Teeter had 3-lb. bags of wild mussels recently, I bought a bag for him. He made the mussels himself and enjoyed them immensely. I'm passing on his easy recipe to all mussels lovers.
Guy's Mussels Marinara
Rating: 8.5 out of 10
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INGREDIENTS: 1 (3-lb.) bag of wild mussels
1 jar of Bertolli marinara sauce (or other marinara sauce of choosing)
2 baguettes, toasted
Rinse mussels well in cold water, scrubbing them with a stiff brush and removing any beards. Discard broken shells. Place mussels in a large pot and pour the marinara sauce over them. Cover and heat on medium-high heat till sauce is bubbling and mussels open up. Discard any mussels that stay closed. Serve immediately with toasted baguettes. Yield: 2 dinner-size servings, or 6 appetizer servings