Mussels Arrabiatta Recipe

Clean and inspect mussels

Rinse mussels under cold running water. Discard any with cracked shells or that do not close when tapped. Scrub shells and remove beards by pulling them toward the hinge.

In a large pot with a tight-fitting lid, add 1 cup dry white wine and 1 tablespoon butter. Bring to a simmer over medium-high heat. Add mussels, cover, and steam until shells open, about 4–6 minutes. Shake the pot occasionally for even cooking. Transfer opened mussels to a bowl; discard any that remain closed. Reserve the steaming liquid by straining it through a fine mesh sieve or coffee filter and set aside (you will use up to 1 cup in the sauce). Remove about half the mussels from shells for easier eating, leaving the remainder in shells for presentation if desired.

Heat 3 tablespoons extra-virgin olive oil in a large deep skillet or sauté pan over medium heat until shimmering.

Add the finely diced onion and a pinch of salt. Sauté, stirring occasionally, until translucent and just beginning to brown at the edges, about 6–8 minutes.

Add the sliced Hungarian peppers and cook until softened and starting to color, about 4–5 minutes. If you prefer more heat, leave some seeds; for milder, remove all seeds.

Stir in the garlic and red pepper flakes and cook for 30–45 seconds until fragrant — do not let the garlic brown.

Stir in 2 tablespoons tomato paste and cook 1–2 minutes to caramelize slightly; this deepens the tomato flavor.

Pour in the crushed tomatoes and up to 1 cup reserved mussel steaming liquid (or water). Bring to a simmer, scraping up any browned bits from the pan. Add sugar if using and season with 1 teaspoon kosher salt and 1 teaspoon freshly ground black pepper. Reduce heat to medium-low and simmer gently, uncovered, 10–12 minutes to marry flavors and slightly thicken.

Stir in the chopped basil (reserve a small amount for garnish) and 1 tablespoon lemon juice. Taste and adjust seasoning — add more salt, pepper, or red pepper flakes if desired.

Add the steamed mussels (both shelled and in-shell) to the simmering arrabbiata sauce. Toss gently to coat and allow the mussels to heat through for 2–3 minutes. If the sauce seems too thick, add an extra splash of the reserved steaming liquid or water.

Off heat, finish with 1 tablespoon unsalted butter (optional) to add gloss and richness, and fold in the remaining basil.

Transfer mussels and sauce to a shallow serving bowl. Sprinkle with additional chopped basil and freshly grated Parmesan or Pecorino, if using. Serve immediately with crusty bread for dipping or over cooked pasta. Provide lemon wedges alongside.