Last updated: March 04. 2014 5:20PM - 972 Views

Chef Ron Market prepared this dish of mussels in red sauce at Great Wolf Lodge in the Poconos.
Chef Ron Market prepared this dish of mussels in red sauce at Great Wolf Lodge in the Poconos.
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Seafood comes in all sorts of shapes, tastes and, yes, even sizes.

Just in case you’re looking for some meatless meals this season, remember mussels need only a few minutes to cook and provide a healthy dinner in a snap. Fresh mussels have about the same amount of protein as beef steak, much less fat, 25 percent fewer calories and many healthy minerals.

Making mussels in a spicy red sauce is a one of our culinary team’s favorite offerings to serve our guests at the Great Wolf Lodge.


¼ cup olive oil

1 onion, thin julienned

6 cloves garlic, minced

4 tablespoons parsley, chopped

1/4 teaspoon dried thyme

1/4 teaspoon dried red-pepper flakes

2 cups drained canned tomatoes in puree, hand crushed

1/8 teaspoon fresh cracked black pepper

salt, to taste

2 pounds cooked linguine, optional


1. In a large sauce pan, heat oil over medium heat. Add the onion and garlic and cook, stirring occasionally, until the onion is translucent, about 5 minutes. Stir in tomatoes, thyme, red pepper flakes and half the parsley. Reduce heat and simmer, partially covered, for 25 minutes, stirring occasionally.

2. Add mussels to the pot. Cover and bring to a boil. Cook while shaking the pan occasionally until the mussels open; this is about 3 to 4 minutes. Remove the opened mussels and discard those that did not open.

3. Add the black pepper and salt if needed. Ladle the broth over the mussels and serve.

Looking for a great addition to your meal? Add cooked linguine after mussels are removed from the pan and heat in the sauce.

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