Spicy Tomato and Garlic Mussels
This recipe is all about the luscious sauce that coats the mussels, making it perfect for bread-dipping.
Ingredients
Serves: 4-6
- 2 dozen small mussels
- 3 tablespoons of olive oil
- 2 large onions finely chopped (approximately 2 cups)
- 1 cup of canned crushed tomatoes
- 1 dried red chili pepper stemmed and deseeded
- A pinch of sugar about 1/8 teaspoon
- Kosher or sea salt to taste
- Freshly ground black pepper to taste
- 3 garlic cloves finely chopped
- 2 tablespoons of finely chopped fresh flat-leaf parsley
- 1/4 cup of white wine
Instructions
- Begin by thoroughly rinsing the mussels.
- Remove the beards and discard any mussels with cracked shells or those that do not close tightly when touched.
- Heat the olive oil in a medium skillet over medium heat.
- Add the finely chopped onions and cook, stirring occasionally, until they become soft and translucent, which should take about 5 minutes.
- Reduce the heat to low, and then add the crushed tomatoes, the dried red chili pepper, sugar, salt, and black pepper.
- Continue to cook, stirring occasionally, for approximately 10 minutes.
- In a mortar or mini-processor, create a paste by mashing the garlic and parsley.
- Stir in the white wine and then combine this mixture with the tomato sauce in the skillet.
- Add the cleaned mussels to the skillet, and continue to cook until the mussels open.
- Remove each mussel as it opens and return it to the skillet.
- Discard any mussels that remain closed.
Notes & Wine Advice
Serve the spicy tomato and garlic mussels hot and enjoy with slices of crusty bread for dunking.