Steamed Mussels in Spicy Tomato Sauce
Extra Virgin Olive Oil
Red Onion (finely chopped)
Garlic (clove, minced)
Red Pepper Flakes
Diced Tomatoes (from the can
with the juices)
Parsley (finely chopped, plus
more for garnish)
Sea Salt & Black Pepper (to taste)
Remove cooked mussels from their shells and place in an airtight container.
Cover the mussels completely in the spicy tomato broth and keep refrigerated for one
For spicier mussels, add more red pepper flakes or a pinch of cayenne. For
mild mussels, omit the red pepper flakes.
Fresh herbs and/or lemon wedges.
Place the mussels in a large colander and rinse well with cold water. Discard any
broken mussels and remove beards if necessary.
In a large pot with a lid, heat the oil over medium heat. Add the onion and the
garlic and cook for three to five minutes until the onions begin to soften. Stir in
the paprika and red pepper flakes.
Add the tomatoes and parsley and stir to combine. Bring the sauce to a gentle
boil and season with salt and pepper to taste.
Transfer mussels to the pot and cover with the lid. Let them steam for six to
eight minutes or until mussels have opened, stirring halfway through. Transfer
the opened mussels to a dish and discard any that have not opened. Season the
tomato broth with additional salt and pepper, if needed.
To serve, spoon broth over top of the mussels and enjoy!