Victoria’s Original Recipes & Usage Ideas


Steamed Mussels Marinara
4 lbs. fresh mussels, 2 Tb olive oil
3 shallots, minced
1 1/2 cups dry white wine
1 (40 oz) jar White Linen Marinara Sauce or Victoria Classic Marinara Sauce
3-4 leaves fresh basil, torn salt and pepper to taste
Heat olive oil over medium heat in a large 4-6 quart stockpot with a tight-fitting lid. Add shallots and cook until softened.
Pour in wine, turn heat to high and bring to a rolling boil. Add mussels and tightly cover. Cook on high heat for 4-5 minutes or until mussels open.
Transfer the mussels to shallow serving bowls. Add 2 1/2 cups White Linen or Victoria Marinara Sauce to the cooking liquid and bring to a simmer. Once reached, spoon sauce over mussels and garnish with fresh basil. Sprinkle with salt and pepper to taste.Serve immediately with a good bread to soak up the delicious juices. The remaining Marinara Sauce can be heated and served on the side.
Serves four as a main course or eight as an appetizer.