Prep: 1. Wash, scrub, and debeard mussels. 2. Chop garlic and parsley. 3. Slice jalapenos. Make: 1. Combine mussels with white wine and water in a Dutch oven or pot. Cover and bring to a boil over high heat. Cook for 5 minutes or until mussels have opened. 2. Transfer mussels to a bowl leaving the liquid in the pot. Add garlic, jalapenos, marinara sauce, and butter to the liquid. 3. Reduce heat and simmer for 3 minutes or until broth has thickened slightly and flavors have blended. 4. Stir in parsley and mussels. Season with salt and pepper to taste.
If you don't like a lot of spice then halve or leave out the jalapeños.