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Italian Steamed Mussels

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

2 tablespoons extra-virgin olive oil
1 1/2 ounces (2 to 3 slices) thinly sliced prosciutto, chopped
4 garlic cloves, minced
3 tablespoons thinly sliced sun-dried tomatoes in oil, drained
2 cups Marinara Sauce with Fresh Herbs (page 241) or store-bought marinara sauce
4 fresh sage leaves, thinly sliced (optional)
1 pound mussels, scrubbed and debearded
1/4 cup roughly chopped fresh flat-leaf parsley

Preparation

  1. 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.

Pure Flavor
TagsItalianEuropeanMusselShellfishSeafoodStarterMainDinnerDairy FreeGluten FreeNut FreeKetoQuickEasyWeeknight MealsOne-Pot MealsSteamCookbooks
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