CHICOPEE, Mass. (Mass Appeal) – Mussels marinara is a simple, yet elegant, pasta dinner! Michael Tesoro the Owner and Chef at Ooma Tesoro’s Marinara showed us how to make this classic Italian dish.
2lbs of fresh live mussels
3 cups of a high quality marinara sauce
Put a large steamer pot of water on to boil.
To prepare and clean the mussels. Check each mussel to see if they are still alive. by handling them or gently knocking them on the counter to see if they close up.
If they don’t discard them.
Soak the mussels in a pot of cold water for 5 minutes, then brush the mussels on all sides with firm brush.
Rinse the mussels, then add them to back into a clean pot with cold water again, then drain and refill the pot with cold water.
Do the wash and rise cycle three times. Make sure that you keep to mussels in a ice cold water or refrigerate if not using immediately.
Once your pot is at a rapid boil, place the cleaned mussels into the steamer portion of the pot and cover. Once the mussels are open remove them with tongs one by one. Leaving them in longer will only make them tough.
In a high quality marinara sauce, like Ooma Tesoro’s Marinara, to a medium side pot and bring to a simmer. Add the mussels to the sauce and spoon the sauce over the mussels, rather than stirring that will only dislodge the mussels from their shell.