In a large pot, add 1 &1/2 cups of dry white wine, water, or clam juice. Bring to a boil. Add 2 pounds of cleaned mussels. Cover and cook on med- high heat for 4-6 minutes, shaking pot occasionally . When mussels open they are done.
Meanwhile, slowly heat over LOW heat a pint or quart of Pemaquid Lobster & Seafood’s Marinara Clam Sauce that has been thawed in a large saucepan. With a slotted spoon, transfer the cooked mussels to the marinara sauce and stir to combine. Serve over your favorite pasta with a little Parmesan cheese. Enjoy with some crusty bread!! Note: warm sauce up slowly otherwise the clams may become tough.