Mussels All’arabiatta, Soppressata, Chili, Lemon, Focaccia Recipe

Prep mussels

Rinse the mussels under cold water, discard any with cracked shells or that do not close when tapped. Scrub shells and remove beards. Set aside in the refrigerator while you prepare the sauce.

Sweat aromatics and soppressata

Heat 2 tablespoons olive oil in a large wide skillet or deep sauté pan over medium heat. Add the diced shallot and cook 2–3 minutes until translucent. Add minced garlic and cook 30 seconds until fragrant. Add the diced soppressata and cook 2–3 minutes, stirring, until it renders some fat and becomes slightly crisp at the edges.

Build arabiatta base

Stir in 1 tablespoon tomato paste and the crushed red pepper flakes, cook 1 minute to caramelize the paste. Pour in the white wine and deglaze the pan, scraping any browned bits from the bottom. Allow the wine to reduce by about half (2–3 minutes). Add the crushed tomatoes, 1 teaspoon salt and 1/2 teaspoon freshly ground black pepper, stir to combine and bring to a gentle simmer. Simmer 6–8 minutes to thicken slightly and concentrate flavors.

Steam mussels

Increase heat to medium-high. Add the cleaned mussels to the skillet and toss them once in the sauce to combine. Cover the pan with a tight-fitting lid and steam 4–6 minutes, shaking the pan once or twice, until the mussels have opened. Discard any mussels that remain tightly closed.

Finish sauce

Remove the lid. Stir in the butter, lemon zest and the juice of half the lemon (about 1–2 tbs). Taste and adjust seasoning with additional salt and pepper if needed. Add the chopped parsley and turn off the heat. For extra heat, sprinkle an additional 1/4–1/2 tsp crushed red pepper if desired.

Transfer the mussels and sauce to a warmed shallow bowl or leave in the pan. Drizzle 1 teaspoon extra-virgin olive oil over the top and scatter the remaining chopped parsley. Serve with lemon wedges on the side for squeezing.

Warm the focaccia: preheat oven to 375°F (190°C). Lightly brush focaccia pieces with 1 tablespoon olive oil, sprinkle with flaky sea salt, and warm on a baking sheet 6–8 minutes until heated through and slightly crisp at edges. Serve alongside the mussels for dipping into the arabiatta broth.