Steamed Mussels with Marinara & Spicy Soppressata

Steamed Mussels with Marinara & Spicy Soppressata
Photo by Scott Phillips


  • 2 oz. hot Italian dried sausage (soppressata), quartered lengthwise and then thinly sliced crosswise
  • ½ cup good-quality store-bought marinara sauce, such as Rao's
  • 1 tsp. olive oil
  • 1 cup coarsely chopped flat-leaf parsley (about 1 bunch)
  • ½ cup dry white wine
  • 2 lb. mussels, well scrubbed, beards removed

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 m...

View full recipe at Fine Cooking


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