Italian Steamed Mussels

Name: Italian Steamed Mussels
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

December 22, 2011

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.

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