Spicy Mussels Recipe
Green and black mussels, spicy tomato sauce.
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Ingredients
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Mussels
Spicy tomato sauce
To finish & serve
Method
Mussels
- 1
Clean mussels
Rinse both green and black mussels under cold running water. Remove any beards by pulling them toward the hinge. Discard any mussels with cracked shells or that remain open after a firm tap. Place mussels in a bowl and sprinkle with 1 tablespoon salt; cover with cold water and let sit 10 minutes to purge sand, then drain and rinse.
Spicy tomato sauce
- 2
Sweat aromatics
Heat a large wide skillet or heavy-bottomed pot over medium heat. Add 3 tablespoons olive oil and 1 tablespoon butter. When butter melts and oil shimmers, add the diced onion and a pinch of salt. Cook, stirring occasionally, until the onion is translucent and soft, about 6–8 minutes.
- 3
Add garlic and spices
Add the minced garlic, grated ginger, crushed red pepper flakes, sliced fresh chiles, and smoked paprika. Cook, stirring constantly, for 30–45 seconds until fragrant but not browned.
- 4
Build tomato base
Stir in 2 tablespoons tomato paste and cook 1–2 minutes to caramelize slightly. Add the 400 g crushed tomatoes and stir to combine. Pour in 120 ml white wine and 120 ml fish or seafood stock, then add 1 bay leaf and 1 teaspoon brown sugar or honey. Bring to a gentle simmer and cook uncovered for 8–10 minutes to thicken slightly and marry flavors.
- 5
Season sauce
Taste the sauce and season with 1 teaspoon salt and 1/2 teaspoon freshly ground black pepper, plus 2 tablespoons fresh lemon juice. Remove and discard the bay leaf. If the sauce is too acidic, adjust with an additional 1/2 teaspoon sugar or a small pinch of salt.
Cook mussels & finish
- 6
- 7
Finish sauce and herbs
Remove the pot from heat. Stir in 1 tablespoon cold butter (cubed) until melted to gloss the sauce. Add the chopped parsley and optional chopped basil, and adjust lemon juice and seasoning to taste.
- 8
Serve
Transfer mussels and sauce to a large shallow bowl or leave in the pot. Serve immediately with lemon wedges and crusty bread for dipping. Pass extra hot sauce at the table if desired.