Cozze al Posillipo
Mussels Posillipo

2 teaspoons extra virgin olive oil
2 dozen mussels washed thoroughly
1 cup dry white wine
2 cups marinara sauce
1 cup of fish stock

In a large pot heat the olive oil over medium high heat. Add the mussels.
Pour in white wine, add the marinara sauce, and fish stock. Cook covered
until mussels open. Transfer mussels to serving plates, pour sauce over
and serve. Serves 2.

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Adriana

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