Mussels in Red Sauce with San Marzano Tomatoes & Garlic
Why You’ll Love This Recipe
- One pan. The sauce and the mussels cook in the same pan, so there’s very little to wash up.
- Quick. About 15 minutes of prep and 20-25 minutes of cooking.
- Big flavor from simple ingredients. Butter, shallots, garlic, tomatoes and a pinch of red pepper flakes do all the work.
- Made for sharing. Put the pan in the middle of the table and pass the bread.
Ingredients You’ll Need
- Fresh mussels. You need 2 lbs, cleaned and de-bearded.
- Shallots and garlic. The shallots give a mellow, slightly sweet base, and the 8 cloves of garlic make the sauce taste assertive in a good way.
- San Marzano tomatoes. One 28 oz can of whole peeled tomatoes, crushed by hand. Crushing them yourself leaves a rustic, chunky texture that blended or pre-crushed tomatoes can’t match.
- Butter. Two tablespoons of unsalted butter gives the sauce a rounder, richer finish.
- Red pepper flakes. Just 1/2 tsp for warmth. Add more if you like heat.
- Parsley and parmesan. Chopped Italian parsley goes into the sauce and on top, and freshly shaved parmesan finishes it.
- Crusty bread. You’ll want plenty for the sauce.
Tips for the Best Mussels
- Use a wide pan with a tight lid. Mussels steam more evenly when they aren’t piled too deep. A large, deep skillet or Dutch oven works well.
- Debeard just before cooking. The beard is the fibrous tuft at the edge of the shell. Pull it firmly toward the hinge to remove it.
- Don’t overcook. As soon as most of the shells have opened, they’re done. Mussels that cook too long turn tough and rubbery.
- Discard any that stay closed. After steaming, throw away any mussels that haven’t opened.
- Go easy on the salt. Mussels release salty liquid as they open, so taste the sauce before you add more salt at the end.
- Store them properly. Keep mussels in the fridge in an open bowl under a damp cloth. Don’t seal them in plastic or submerge them in water.
What to Serve with Mussels in Red Sauce
Crusty bread is a must for soaking up the sauce. Toasted baguette or ciabatta rubbed with a cut garlic clove is a good upgrade. For a bigger meal, spoon the mussels and sauce over linguine or spaghetti, or serve with a simple arugula salad dressed in lemon and olive oil.
Easy Mussels in Red Sauce (Ready in 40 Minutes)
Fresh mussels steamed in a garlicky San Marzano tomato sauce with shallots and red pepper flakes. Easy, ready in 40 minutes. Serve with crusty bread.
Ingredients
Mussels
- 2 lbs fresh mussels cleaned and de-bearded
Sauce
- 2 tbsp unsalted butter
- 2 small shallots small diced
- 1/2 tsp red pepper flakes
- 8 cloves garlic minced
- 1 28 oz can whole peeled San Marzano tomatoes, with juices
- 1/2 tsp kosher salt
- 1/2 tsp freshly ground black pepper
- 2 tbsp Italian parsley finely chopped
To serve
- Fresh Italian parsley chopped
- Parmigiano-Reggiano freshly shaved
- Crusty bread
Instructions
- Prep the mussels. Rinse the mussels and discard any with cracked shells. Discard any open mussels that don’t close when tapped.
- Soften the shallots. Melt the butter in a large, deep pan with a lid over medium heat. Add the shallots and red pepper flakes. Cook until the shallots are soft, about 3-4 minutes.
- Add the garlic. Stir in the garlic and cook until fragrant, about 30 seconds.
- Build the sauce. Crush the tomatoes by hand and add them to the pan with their juices. Stir in the salt and pepper. Simmer for 5-10 minutes, until slightly thickened.
- Steam the mussels. Increase the heat to medium-high and add the mussels. Cover and steam for 5-7 minutes, until the shells have opened.
- Finish. Uncover and discard any mussels that didn’t open. Add the 2 tbsp chopped parsley and stir gently to coat the mussels in sauce.
- Serve. Serve immediately, topped with more parsley and shaved parmesan. Serve with crusty bread for the sauce.
