Making Mussels in Marinara Sauce
Make certain you follow the correct procedures
for cleaning mussels before beginning this simple
dish.

We find the best way to eat mussels is the French
way; picking up one mussel in each hand and
then pinching the meat out of the mussels with the
shell of the mussel in the opposite hand. You may
want to provide bibs for children, messy eaters or
simply as a fun option.
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Ingredients:
 4 people as a starter
 4 people as a main course
Mussels
 48 or about 2 pounds
 96 or about 4 pounds
Marinara Sauce
 1 pint
 2 pints
Dry White Wine
 1/2 cup
 3/4 cup
  1. Follow directions for cleaning mussels.
  2. Using a heavy pot with a cover, bring Marinara Sauce and wine to a heavy simmer.
  3. Placed cleaned mussels on top of boiling liquid and cover.
  4. Steam from 4 to 8 minutes until mussels are opened.
  5. Pick out any mussels that aren't opened.

Serve by spooning the sauce into the bottom of a flat soup bowl and place the mussels
over the sauce.
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© 2004 David G. Blackburn
CanningUSA.COM
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