Spicy Mussels Marinara

This recipe comes together in a flash and is busting with spice and garlic with a fresh finish of parsley.  I usually just make a salad and serve lots of fresh bread and make a meal of it. Make sure to discard any mussels that do not close when you tap on them.



2 lbs P.E.I. mussels, bearded and scrubbed well to remove dirt
1/4 cup   'Christine Cushing’ extra virgin olive oil
1/4 cup dry white wine or vermouth
grated zest of 1 lemon
Juice of 1/2 lemon
1 jar ‘CC’s Daring Spicy Garlic tomato sauce  
1/2 bunch fresh Italian parsley, chopped
Sea salt  to taste



In a large pot or casserole , heat the olive oil.  Add the mussels, wine, lemon zest and juice, Spicy Garlic tomato sauce and salt. Cover and steam on medium high about ,  for 5- 7 minutes until mussels open.  Remove from heat immediately and stir in chopped parsley and adjust seasoning.
Serves 4.

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