Mussels Marinara

I actually became hooked on Mussels Marinara after eating at an Italian restaurant on Rush Street in Chicago. The ambiance played a big roll in the whole experience. It was a cool fall night, my favorite season, we ate on the outside front patio enjoying the city.

Grouper may be my all time favorite fish, it is thick and white with a meaty texture and no fishy taste. I would have to say mussels are my favorite shell fish. After living in Florida for 15 years, we found there is more to seafood than the local Red Lobster.

Mussels Marinara are easy, inexpensive and taste very good to eat. In our area we get frozen mussels at Walmart, 2 pounds for $3.50. We've had good experience with seafood in the frozen section at Walmart.

Whip up a batch of Marinara Sauce and your good to go!

Musels Marinara Ingredients:

• 2 Pounds Frozen or Fresh Black Mussels
• 4 Cups Chicken Stock
• 1 12 Ounce Cans Tomato Paste
• 1 Medium Onion (Chopped)
• 1 Medium Green Bell Pepper (Chopped)
• 2 Stalks Celery (Chopped)
• 2 Tablespoons Butter
• 1 Tablespoon Chopped Garlic
• 1/4 Cup Italian Seasoning
• 1/4 Cup Sugar

In a stock pot place the ckicken stock, tomato paste, Italian seasoning, sugar and garlic. Bring to a boil and reduce heat. Sautee onions, green pepper and celery in a large skillet with melted butter until caramelized. Add to stock pot and let simmer uncovered for about an hour. The sauce will thicken as it cooks, if too thick add a little water.

While the marinara sauce is cooking, run water over the frozen mussels to thaw. The mussels have already been cooked, just thaw and drain excess water off. Place the mussels in the marinara sauce, cover and heat until mussels are hot.

Grab a loaf of your favorite bread for dunken, we prefer to make a loaf of fresh garlic bread. Depending on the season, corn on the cob makes a great side dish, or pasta is tasty too. Makes enough for 2 servings as entree' or four appetizer servings.

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