ITALIAN STEAMED MUSSELS

Italian Steamed Mussels image

Yield serves 4 as an appetizer, 2 as a main course

Number Of Ingredients 8

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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

Steps:

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.
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.
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.