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Mussels Marinara

I made this dinner for the first time one day when we were deep in Car World. If you can get good fresh mussels, it is easy and delicious.


1-2 lb. fresh mussels
Marinara sauce
2-3 cups fresh spinach

While you boil the pasta, put the spinach in a large serving bowl. Put the marinara in a saucepan to heat. When the pasta is done, drain it, and when you have shaken out most of the water, put it on top of the raw spinach. Lightly toss.

Start a small amount of water in a steamer, and rinse the mussels, discarding any that fail to close up when handled. Steam the mussels just long enough so they all open (2-3 minutes, if the steamer is good and hot). Meanwhile, pour the hot marinara on the pasta and spinach. Again, toss. The spinach will be thoroughly wilted, though hardly cooked.

Add the steamed mussels, along with shells and juices, into the bowl, and toss one more time. Serve immediately with a Spanish red wine (preferrably more than five years old). Grated Parmesan cheese is optional. You'll want a bowl on the table for the mussel shells.


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