I love mussels marinara! With my pre-made Marinara Sauce, its pretty easy to make, aside from a little mussel prep.
- 3 pounds mussels
- Marinara sauce
- 1 teaspoon Red pepper flakes
Using 3 pounds of mussels that I picked up from our local bulk discount club, I cleaned and rinsed them in a large bowl. Completely submerge the mussels in cold water for at least a half hour to help get rid of the grit and sand that may on them.
Next, I inspect each mussel for a beard, and to see if it’s good. A bad mussel will be cracked or open and won’t close on it’s own if you tap on it. I’m super cautious during this process; if it looks funky…throw it out!
After cleaning the mussels, I place them in a deep dish pot and add a about a quart of marinara sauce and a teaspoon of red pepper flakes. I cover and heat until the mussels open.
While the sauce and mussels heat, I make the linguine pasta to go underneath. Always salt your pasta water.
Once the pasta has cooked, reserve some of the salty pasta water to help thin your mussels sauce if it has gotten too thick. Use sparingly, but if you go to far and make it too thin, you can always boil some of the water out of it.
I serve this with some crusty bread and it’s a great complement to this tasty meal!