Print

Mussels in a Spicy Tomato Sauce

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Mussels in a Spicy Tomato Sauce is a comforting Mediterranean-inspired seafood dish featuring tender mussels simmered in a rich, garlicky tomato sauce with a touch of heat. It’s quick to prepare and perfect served with crusty bread for soaking up every flavorful bite.

Ingredients

  • 2 pounds (900 g) fresh mussels, cleaned and debearded
  • 2 tablespoons olive oil
  • 1 small onion, finely chopped
  • 4 garlic cloves, minced
  • 1/2 teaspoon red pepper flakes, or to taste
  • 1 teaspoon smoked paprika
  • 1 can (14 ounces) crushed tomatoes
  • 1/2 cup dry white wine or seafood stock
  • 1 teaspoon dried oregano
  • 1 tablespoon chopped fresh parsley, plus more for garnish
  • Salt, to taste
  • Freshly ground black pepper, to taste
  • Lemon wedges, for serving
  • Crusty bread, for serving

Instructions

  1. Rinse the mussels under cold water, scrub the shells if needed, remove the beards, and discard any mussels that are cracked or remain open after tapping.
  2. Heat the olive oil in a large skillet or Dutch oven over medium heat.
  3. Cook the chopped onion until softened, then stir in the garlic, red pepper flakes, and smoked paprika and cook for 1 minute.
  4. Add the crushed tomatoes, white wine or seafood stock, oregano, parsley, salt, and black pepper. Simmer for about 10 minutes.
  5. Add the cleaned mussels to the skillet and gently stir them into the sauce.
  6. Cover the pan and steam for 5 to 7 minutes, shaking the pan occasionally, until the mussels open.
  7. Discard any mussels that remain closed after cooking.
  8. Garnish with additional chopped parsley and serve immediately with lemon wedges and crusty bread.

Notes

  • Add shrimp or calamari for a mixed seafood variation.
  • Stir in fresh spinach during the last few minutes of cooking.
  • Replace the white wine with seafood stock for an alcohol-free version.
  • Add chopped olives or capers for extra Mediterranean flavor.
  • Finish with a drizzle of extra virgin olive oil before serving.
  • Store leftovers in an airtight container in the refrigerator for up to 2 days and reheat gently over low heat. Do not freeze cooked mussels, as the texture may suffer.

Nutrition

Find it online: https://thefamilycooking.com/mussels-in-a-spicy-tomato-sauce/