Mussels in Spicy Tomato Sauce Recipe

Name: Mussels in Spicy Tomato Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 cup cornmeal; 2 pounds large mussels, preferably cultivated; 1/4 cup extra-virgin olive oil, plus more for finishing the dish if you like; 8 cloves garlic, sliced; One 1-pint basket ripe cherry tomatoes, cut in half, or 2 cups canned Italian plum tomatoes, crushed; 1/2 teaspoon dried oregano, preferably the Sicilian or Greek type dried on the branch, crumbled; 1/2 teaspoon crushed hot red pepper; 1 cup dry white wine; 10 large fresh basil leaves, shredded; Salt to taste

Servings: persons

1/4 cup cornmeal
2 pounds large mussels, preferably cultivated
1/4 cup extra-virgin olive oil, plus more for finishing the dish if you like
8 cloves garlic, sliced
One 1-pint basket ripe cherry tomatoes, cut in half, or 2 cups canned Italian plum tomatoes, crushed
1/2 teaspoon dried oregano, preferably the Sicilian or Greek type dried on the branch, crumbled
1/2 teaspoon crushed hot red pepper
1 cup dry white wine
10 large fresh basil leaves, shredded
Salt to taste

1
To purge mussels of their grit, stir the cornmeal into 3 quarts of water, add the mussels, and let them soak, shaking them up once or twice, for 1 hour.
2
Drain completely, scrub the shells well, and, if necessary, remove the wiry beard protruding from the shell by tugging firmly with your fingers.
3
Heat 1/4 cup of the olive oil in a large skillet.
4
Add the garlic and cook, shaking the pan, until golden, about 3 minutes.
5
Slide the tomatoes into the skillet and stir in the oregano and red pepper.
6
Cook, stirring, until the tomatoes have cooked down, about 5 minutes.
7
Stir the mussels into the skillet, then pour in the wine.
8
Bring to a boil, cover the pot, and cook just until the mussels are opened, about 3 minutes for cultivated mussels, slightly longer for thicker-shelled noncultivated mussels.
9
Stir in the basil and, if you like, a generous drizzle of olive oil.
10
Check the seasoning and add a little salt if necessary.
11
Discard any mussels with unopened shells.
12
Divide the mussels among warmed serving bowls, topping each serving with a zoccolo, if you like.

211

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1/4 cup cornmeal, 2 pounds large mussels, preferably cultivated, 1/4 cup extra-virgin olive oil, plus more for finishing the dish if you like, 8 cloves garlic, sliced, and more.

Yes, Mussels in Spicy Tomato Sauce falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Mussels in Spicy Tomato Sauce

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