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.

　　

Ingredients

serves 4 as an appetizer, 2 as a main course

　　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

　　

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