Mussels In Spicy Garlic Tomato Sauce Recipe

I share my Mussels in Garlic Sauce, with plump shellfish bathed in a super garlicky, slightly spicy sauce and plenty of crusty bread for sopping.

I never expected a bowl of mussels to make my kitchen smell like that. These Mussels In Garlic Sauce are all garlic and heat, the kind of thing that makes you pause and listen.

I love how the shells open like little reveals, the briny mussels cutting through the punchy garlic so it never feels flat. It seems fancy but it’s messy and honest, a proper Mussels Dinner you eat with your hands and fight over the last piece.

If bold flavors make you curious this one will do it, and you’ll want to come back for more even if you said you wouldnt.

Ingredients

• Mussels: lean protein, iron and omega 3s, briny flavor, cook very fast
• Garlic: pungent, gives heat and sweetness when cooked, immune boost claims
• Crushed tomatoes: bright acidity, lycopene and vitamin C, adds body and sweetness
• Olive oil: heart healthy monounsaturated fat, fruity aroma, makes sauce silkier
• Butter: richness and roundness, adds mouthfeel, more saturated fat though
• White wine: bright acidic note, helps deglaze and lift flavors without much alcohol
• Parsley: fresh herb, vitamin K and a clean finish, cuts through richness
• Lemon: zippy acidity, vitamin C, brightens the sauce and balances spice
• Crusty bread: comforting carbs, perfect for sopping up sauce, use like a spoon

Ingredient Quantities

• 2 pounds mussels, scrubbed and debearded
• 2 tablespoons extra virgin olive oil
• 2 tablespoons unsalted butter
• 1 small shallot, finely chopped (or 1/2 small yellow onion if you dont have it)
• 6 large garlic cloves, thinly sliced or minced
• 1/2 to 1 teaspoon crushed red pepper flakes, to taste
• 1/2 cup dry white wine (Sauvignon Blanc or Pinot Grigio work great)
• 1 14-ounce can crushed tomatoes
• 1 tablespoon tomato paste (optional, for extra depth)
• 1 teaspoon granulated sugar, optional
• Kosher salt and freshly ground black pepper, to taste
• 2 tablespoons chopped fresh flat leaf parsley
• 1 lemon, cut into wedges, for serving
• Crusty bread, for sopping up the sauce

How to Make this

1. Rinse, scrub and debeard the mussels; throw away any cracked shells and tap any that are open – if they dont close, toss them. Soak in cold water 10-20 minutes if you think theyre sandy.

2. Heat 2 tbsp olive oil and 2 tbsp butter in a large deep skillet or pot over medium heat until the butter foams.

3. Add the finely chopped shallot (or 1/2 small yellow onion) and cook until softened and translucent, about 3-4 minutes.

4. Add the sliced or minced garlic and 1/2 to 1 tsp crushed red pepper flakes and cook 30-45 seconds until fragrant but dont let the garlic brown.

5. Pour in 1/2 cup dry white wine, raise the heat and let it bubble for 2-3 minutes to reduce and deglaze the pan, scraping up any browned bits.

6. Stir in the 14-ounce can crushed tomatoes, 1 tbsp tomato paste if using, and 1 tsp sugar if the tomatoes are acidic; season with kosher salt and freshly ground black pepper. Simmer gently 6-8 minutes to meld and slightly thicken.

7. Add the mussels, cover the pot, raise heat to medium-high and steam until the mussels open, about 5-7 minutes; shake the pan once or twice to move them around. Discard any mussels that remain closed.

8. Finish by stirring in a knob of butter if you want it silkier, fold in 2 tbsp chopped fresh parsley and squeeze a little lemon juice over the top. Taste and adjust salt, pepper or heat.

9. Serve immediately with lemon wedges and lots of crusty bread for sopping up the sauce.

Equipment Needed

1. Large deep skillet or wide pot with lid
2. Cutting board
3. Sharp chef’s knife
4. Large bowl for rinsing and soaking mussels
5. Colander or fine mesh sieve
6. Measuring cups and measuring spoons
7. Wooden spoon or heatproof spatula
8. Tongs
9. Can opener
10. Citrus juicer or reamer for the lemon

FAQ

Mussels In Spicy Garlic Tomato Sauce Recipe Substitutions and Variations

• Mussels: swap for littleneck clams, peeled shrimp, or a firm white fish like cod or haddock. Shrimp cooks faster so add it at the end.
• Extra virgin olive oil: use avocado oil, grapeseed oil, or light olive oil for a higher smoke point or milder flavor.
• Dry white wine: substitute low-sodium chicken or veggie broth, dry vermouth, or a splash of white wine vinegar diluted with water.
• Crushed tomatoes: use canned diced tomatoes (pulse in a blender), tomato passata, or fresh plum tomatoes blended; add a tbsp tomato paste if you want extra depth.

Pro Tips

1. Clean em well and do the tap test: scrub and debeard, toss any cracked shells, tap the ones that are open and if they dont close throw them out. If youre worried about grit soak them in cold water a bit longer and change the water once or twice.

2. Dont overcook them. Put them in a hot saucy pan, cover and watch closely, as soon as most are open pull them off the heat or they get rubbery.

3. Boost the sauce depth and balance: a spoonful of tomato paste and a pinch of sugar will round out bright canned tomatoes, a splash more wine or even a tiny bit of vinegar will brighten it, and a knob of butter stirred in at the end makes the sauce silky.

4. Save and use the cooking liquid but strain it first. That starchy, briny broth is gold for tossing with pasta or ladling over bread, just strain out any grit or shells and adjust seasoning before using.