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.