Fine Cooking Magazine - November/December 2020

Servings:four as an appetizer.

This dish gets better the deeper you get into the bowl. You’ll definitely want to serve this with some good crusty bread to dunk into the broth and scoop up the bits of sausage left behind. You can find soppressata in the supermarket’s cheese case or hanging near the deli case.

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1 tsp. olive oil
2 oz. hot Italian dried sausage (soppressata), quartered lengthwise and then thinly sliced crosswise
1/2 cup dry white wine
2 lb. mussels, well scrubbed, beards removed
1/2 cup good-quality store-bought marinara sauce, such as Rao’s
1 cup coarsely chopped flat-leaf parsley (about 1 bunch)

Preparation

In a saucepan large enough to hold the mussels, (such as a 4-quart pan), heat the olive oil over medium heat. Add the sausage and cook, stirring, until it just begins to brown, 1 to 2 minutes. Add the wine and then the mussels. Increase the heat to medium high, cover the pan, and cook until the mussels just open, 3 to 5 minutes. Add the marinara and use a large spoon to toss it with the mussels. Cook for another minute or two, just to heat the marinara. Add the parsley, give a final toss, divide the mussels and sauce among four warm bowls, and serve.

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Reviews (1 review)

user-405251| 01/15/2015

Excellent results! I love mussels and this recipe was a snap to execute...loads of flavor! Double up on the wine and marinara sauce for increased bread dunking pleasure! Serve this with a favorite green salad for an easy-peasy week night dinner!