Mussels in Spicy Tomato Sauce

Mussels are one of those things, very personal, you either love them or you wouldn’t want to even bother trying them. I myself, love them. They are easily recognized by their strong, salty flavor and sea scent. The best part is they are rather inexpensive, easy and quick to prepare and to top it up, the taste is delicious!

At the Adriatic Coastal area, where I grew up, there were few, very basic recipes for mussels and usually were short and simple with the basic ingredients: garlic, olive oil, wine, parsley, lemon. That is all one needs for a magnificent meal.

I looked into some variation to a known theme and found this inspiring recipe. Mussels in spicy tomato sauce is what I made last night for a family dinner. Without doubt, the piquant sauce is what elevates the flavor and gives the dish a nice kick. It was wonderful joyfully scooping the sauce with the shell, devouring every drop.

It was served with toasted baguette rubbed with garlic and paired with the beautiful medium sweet Georgian red wine Alazanis Valley.

Print Recipe

Mussels in Spicy Tomato Sauce

Steamed mussels in spicy tomato sauce.

Cuisine

Mediterranean

Prep Time

15 minutes

Cook Time

35 minutes

Servings

people

Ingredients

• 6 tbsp olive oil extra virgin
• 6 garlic cloves
• 1 anchovy fillet
• 1 or 2 fresh chillies to taste
• 1 kg fresh mussels
• 250 ml white wine
• 800 g canned tomatoes peeled plum tomatoes
• 1 tsp granulated sugar
• sea salt to taste
• 3 tbsp flat-leaf parsley roughly chopped

Cuisine Mediterranean Prep Time 15 minutes Cook Time 35 minutes Servings people Ingredients 6 tbsp olive oil extra virgin 6 garlic cloves 1 anchovy fillet 1 or 2 fresh chillies to taste 1 kg fresh mussels 250 ml white wine 800 g canned tomatoes peeled plum tomatoes 1 tsp granulated sugar sea salt to taste 3 tbsp flat-leaf parsley roughly chopped

Instructions

1. Rinse the mussels under the cold water. Clean up any dirt and remove beards. Discard any broken or open mussels.
2. Heat 2 tbsp of oil in large saucepan and add chilies and 4 garlic cloves, peeled and crushed. Fry for 2 minutes, stirring frequently, until garlic is golden brown.

   
3. Add mussels and cook over high heat for 2 minutes.
4. Add wine and cook for another 5-6 minutes, until mussels are open.

   
5. Take mussels out and discard any unopened mussels. Set aside.
6. Strain the liquid with fine mesh strainer. Set aside.
7. Wash the saucepan to remove any remaining sand or grit.
8. Heat 4 tbsp of oil in the saucepan and add the anchovy, 2 garlic cloves, peeled and finely chopped. Fry over medium heat for about 1 minute, stirring.
9. Add roughly crushed canned tomatoes and about 400 ml of strained juice. If is less than 400 ml, top up with water.
10. Add sugar, season with salt.
11. Cover and bring the tomato sauce to boil. Uncover and cook for about 20 minutes, stirring occasionally until the sauce has thickened but is still slightly loose.
12. Add mussels and parsley, stir gently until mussels are coated in sauce.
13. Serve warm.

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