We had some leftover tomato sauce from when I made pizza on Friday (pepperoni and banana pepper deep dish; yum!), and John had the great idea that we should use it to make mussels marinara. Couldn’t have been an easier dinner, provided you have homemade or good quality prepared marinara on hand.
2 pounds mussels
2 shallots, sliced
about 2 cups marinara sauce (you could probably get away with less)
splash white wine
a bit of olive oil
Sautee shallots in olive oil. Add some white wine and let it cook for a minute. Add mussels and marinara sauce and cover. Steam until mussels are cooked and open (takes about 7-8 minutes). Serve with crusty bread.