Mussels in Spicy Tomato Sauce

1. 1

   Heat 5 tablespoons olive oil in a large Dutch oven over medium-high heat.

2. 2

   Add the sliced garlic, and cook until the garlic sizzles and turns just golden around the edges, about 2 minutes.

3. 3

   Add the tomatoes, slosh out the can with 1/4 cup hot water, and add that to the pot.

4. 4

   Season with the oregano, salt, and peperoncino.

5. 5

   Bring to a boil, and simmer until slightly thickened, about 10 minutes.

6. 6

   Once the sauce has thickened, add the mussels, stir, and adjust the heat so the sauce is simmering.

7. 7

   Cover, and simmer until the mussels open, about 5 minutes.

8. 8

   Once the mussels have opened (discard any that have not), stir in the basil, and drizzle with the remaining tablespoon of olive oil.

9. 9

   Transfer the mussels to a serving bowl, and pour juices over.

10. 10

    Serve immediately.

11. 11

    Instead of the canned tomatoes, you can use 2 pints of cherry or grape tomatoes, halved.

* Per serving · 4 servings · Values may vary.

No additional tips available.