Cozze All Arrabbiata Recipe

clean mussels

Rinse mussels under cold water. Discard any with cracked shells or that do not close when tapped. Use a brush to scrub shells and pull off beards. Place cleaned mussels in a bowl in the fridge until needed.

steam briefly

In a large wide pot with a lid, heat 1 tbs olive oil over medium-high heat. Add 120 ml dry white wine and 0.5 tsp salt and bring to a simmer. Add mussels, cover, and steam for 4–6 minutes, shaking the pot once or twice, until most mussels have opened. Remove mussels with a slotted spoon into a bowl, reserving the cooking liquid. Discard any mussels that remain closed. Set mussels aside covered to keep warm.

Strain the reserved mussel cooking liquid through a fine sieve or cheesecloth to remove grit and set aside (about 80–120 ml). This will be added to the sauce for extra flavor.

sweat aromatics

In a large sauté pan or shallow saucepan, heat 3 tbs extra virgin olive oil over medium heat. Add the finely chopped shallot and cook 3–4 minutes until translucent. Add the sliced garlic and chopped fresh chillies (or chilli flakes) and cook another 1–2 minutes, stirring, until fragrant but not browned (garlic will burn and turn bitter).

build sauce

Stir in 1 tbs tomato paste and cook 30 seconds to deepen flavor. Add the crushed canned tomatoes, 0.5 tsp sugar (if using), 1 tsp salt and 0.5 tsp black pepper. Bring to a gentle simmer, then reduce heat to medium-low and let simmer uncovered for 12–15 minutes, stirring occasionally, until the sauce slightly thickens.

finish with mussel liquor

Pour the reserved mussel cooking liquid (start with 80 ml; add more if you want a looser sauce) into the simmering tomato sauce and simmer 2–3 minutes to marry flavors. Taste and adjust seasoning (salt, pepper, or chilli) as needed.

add herbs

Stir in 0.5 cup chopped parsley and torn basil leaves (if using). Remove from heat and, if desired, whisk in 1 tbs unsalted butter for a glossy finish.

Return the steamed mussels to the pan, gently tossing them in the sauce for 1–2 minutes to reheat and coat shells. Discard any mussels that open later but did not previously open normally. Keep the pan covered until serving to retain heat.

prepare bread

Preheat oven to 200°C (400°F). Brush sliced homemade bread lightly with 1 tbs olive oil and place on a baking sheet. Toast for 5–8 minutes until golden and crisp at the edges. Optionally rub with a cut garlic clove after toasting for extra garlic flavor.

plate

Ladle the mussels and arrabbiata sauce into a large shallow bowl or individual bowls. Garnish with extra chopped parsley and serve with toasted bread and lemon wedges on the side. Encourage diners to dip bread into the spicy tomato broth.

Serve immediately while hot. Leftover sauce (without mussels) can be refrigerated for up to 2 days; mussels are best eaten fresh.