Mussels in Arrabbiata Sauce
Enjoy this flavorful and spicy mussel in Arrabbiata Sauce as an appetizer or main course with a smooth and silky sauce made using a blender. You can add more ingredients, such as chopped celery, diced carrots, and bell peppers, to make it more complex and flavorful.
Ingredients
- 2 lbs mussels
- 3 tbsp olive oil
- 3 cloves garlic sliced
- 1 shallot sliced
- 1 can (14oz) whole tomato
- 1 cup dry white wine
- 1/2 tsp red chili pepper flakes
- 1 tsp smoked paprika
- 1/2 tsp salt
- 1/4 tsp pepper
- 2 tbsp chopped parsley
- 1/2 lemon juiced
Instructions
- Heat the olive oil over medium heat in a large saucepan or Dutch oven.
- Add the minced garlic and finely chopped shallot and sauté for 1-2 minutes until fragrant.
- Add the can of whole tomatoes to the pot and break them apart with a spoon.
- Add the dry white wine, crushed red pepper, smoked paprika, salt, and black pepper. Stir to combine.
- Bring the sauce to a simmer and cook for 15-20 minutes, occasionally stirring until it thickens.
- While the sauce is cooking, clean and debeard the mussels.
- Transfer the sauce to a blender and blend until smooth.
- Return the smooth sauce to the pot and add the cleaned mussels. Stir to coat them with the sauce.
- Cover the pot with a tight-fitting lid and let the mussels steam in the sauce for 5-7 minutes or until the mussels have opened up.
- Discard any mussels that have not opened.
- Squeeze the juice of half a lemon over the mussels.
- Sprinkle the chopped parsley over the mussels and serve hot with crusty bread.