November 30, 2012 by chicagogrilling365
Yeah, we did crab not long ago, but that’s no excuse.
That’s a shame.
We both love seafood/shellfish.
We especially love mussels.
There’s a place here in town that does a great mussels marinara. We wanted to recreate it as best we could.
That included a house-made hot Italian sausage.
When they were cooked thoroughly, we removed their skins and pureed them until almost smooth.
A little chunkiness is nice.
Keeps it from being like any silly pre-made sauce you get in a jar.
We sauteed one Spanish onion and a few garlic cloves, then deglazed the pan with a tablespoon of red wine, then added the tomato puree and cooked it on low heat for about a half hour.
The sausage we had cooked in a pan earlier (and reserved its juices for the marinara sauce), then sliced.
We also drank PBR and said red wine. you don’t have to do that though; it’s just recommended.
As soon as they were all fully opened, we removed the pan, oiled and seasoned some slices of baguette and grilled them.
Then we ate.
It’s important that you eat.
It’s also important that you eat well.
Not that I don’t love a Big Mac, but that’s neither here nor there.
Thanks to our local, national, and international friends.