Lately we’ve been trying to eat less red meat and experimenting more with seafood.
Mussels (pre-cooked) are a quick and inexpensive option that you can have on hand in the freezer.
See my previous recipe for Italian Stuffed Mussels, too
This "Mussels + Red Dirt Sauce" is incredibly easy and tastes so good.
Red dirt is inspired by all the red dirt we have here in West Texas and symbolizes the fact that you can toss in a wide variety of spices and herbs to the sauce to make it your own.
This recipe is also very versatile and can be served alone, or with a carb such as pasta or a baguette.
For this round, I had the luxury of having some of my mom’s homemade sauce on hand- but a store bought can of sauce will do!
Mussels + Red Dirt Sauce with fresh parsley, basil and parmesan over spaghetti
MUSSELS + RED DIRT SAUCE
Prep Time: 5 minutes
Cook Time: 15 minutes
mussels (2 lbs)
tomato sauce (1 - 16 oz. jar, or more)
garlic (1 tbsp minced)
olive oil (1 tbsp)
additional seasonings/herbs of choice to taste
optional carbohydrate accompaniment (pasta, bread, etc.)
Mussels + Red Dirt Sauce
- Add garlic and olive oil to a dutch oven/large saucepan and turn on heat to medium.
- Cook garlic until it softens, then add in the tomato sauce.
- Add any additional seasonings/herbs of choice.
We used fresh parsley, basil and Good Sh!t Seasoning (1 tbsp)
- Pour the mussels into the sauce.
We used pre-cooked mussels that were frozen.
- Bring the sauce mixture to a low boil and keep at this constant heat for about 10 minutes to thaw and heat up the mussels.
- Serve alone, or alongside pasta or a baguette. A light sprinkle of parmesan is also highly recommended!
- Dig in!