Mussels with Spicy Tomato Sauce
- 2 tablespoons olive oil
- 1 shallot, thinly sliced
- Salt and fresh ground black pepper
- 2 cloves garlic, minced
- 1 tablespoon dried red chile flakes
- 1 (28-ounce) can whole, peeled tomatoes
- 1 cup low-sodium vegetable stock or water
- 1 pound fresh mussels
- ½ cup fresh basil, thinly sliced
- Heat oil in a large pot over medium heat until shimmering. Add shallot and pinch of salt; stir until softened, about 1 minute. Add garlic with chile flakes; cook until fragrant and before garlic browns, about 30 seconds.
- Pour tomatoes and stock; adjust heat to bring liquid to a simmer. Once tomatoes have softened, use back of a wooden spoon to break them apart; cook until tomatoes naturally break down into smaller pieces and sauce thickens, about 10 minutes. Adjust seasoning with salt and pepper.
- Add mussels, stirring to coat with sauce; cover and cook until most of the mussel shells have opened, 3 to 5 minutes. Discard any that do not open.
- Ladle into bowls and garnish with basil to serve.
Reduce the amount of chile flakes if you don't like it as spicy. This seafood recipe can be served as a starter for four people, or as a main course for two. For a richer broth, add 1/2 cup heavy cream or half & half to the simmering broth with the mussels. Here's another great mussels recipe we love.
What others are saying
Chaz Norwood says:
Much easier to make than I anticipated. I did have 1 or 2 mussels that didn’t make it, but other than that this was a total success.
Sam Dalton says:
I loved the spicy tomato sauce with these mussels. It wasn't too spicy, just the right amount of heat. They smell amazing as they are cooking, and the mussels soak up all the delicious flavor. These are great by themselves or with a bed of pasta.
Aja A says:
So far there hasn't been a mussels dish that I did not like. This one is really good and grilled bread with this dish is a must. For an extra layer of richness to go with the bread, I recommend adding a little bit of herbed butter.