A BEAUTIFUL BOWL OF FRESHLY STEAMED MUSSELS is even better with marinara sauce, with the tomato playing off the tender, salty shellfish. Serve this dish as a starter, or ladle the mussels over spaghetti for a hearty pasta dish. Be sure to serve a loaf of warm, crusty bread alongside to soak up the juices.
Recipe information
Yield
serves 4 as an appetizer, 2 as a main course
Ingredients
Preparation
Step 1
Heat the olive oil in a stockpot or a large pot on medium-high heat. Add the prosciutto and sauté for 3 to 4 minutes, or until brown. Add the garlic and sun-dried tomatoes and sauté for 30 seconds.
Step 2
Stir in the marinara sauce and sage and bring to a boil. Add the mussels, cover the pan, and cook on high heat for 3 to 5 minutes, or until the mussels open.
Step 3
Remove the pan from the heat and discard any unopened mussels. Spoon the mussels and the sauce into 4 bowls, sprinkle with the parsley, and serve hot.
