In a saucepan large enough to hold the mussels, (such as a 4-quart pan), heat the olive oil over medium heat. Add the sausage and cook, stirring, until it just begins to brown, 1 to 2 minutes. Add the wine and then the mussels. Increase the heat to medium high, cover the pan, and cook until the mussels just open, 3 to 5 minutes. Add the marinara and use a large spoon to toss it with the mussels. Cook for another minute or two, just to heat the marinara. Add the parsley, give a final toss, divide the mussels and sauce among four warm bowls, and serve.
Photo: Scott Phillips