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    Home / Recipes / Recipes / Main Dishes

    Mussels in Spicy Tomato Sauce

    Feb 26, 2013 · Leave a Comment

    Mussels in Spicy Tomato Sauce
    Main Dishes

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    • Yield 4-6 servings
    • |
    •  

    Ingredients

    6 tablespoons extra-virgin olive oil
    8 garlic cloves, sliced
    28 ounce can Italian plum tomatoes, preferably San Marzano, crushed by hand
    ½ teaspoon kosher salt
    ½ teaspoon peperoncino flakes
    3 pounds mussels, soaked and scrubbed clean
    10 large fresh basil leaves, shredded

    Directions

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

    Heat 5 tablespoons olive oil in a large Dutch oven over medium-high heat. Add the sliced garlic, and cook until the garlic sizzles and turns just golden around the edges, about 2 minutes. Add the tomatoes, slosh out the can with ¼ cup hot water, and add that to the pot. Season with the oregano, salt, and pepperoncino. Bring to a boil, and simmer until slightly thickened, about 10 minutes.

    Once the sauce has thickened, add the mussels, stir, and adjust the heat so the sauce is simmering. Cover, and simmer until the mussels open, about 5 minutes.

    Once the mussels have opened (discard any that have not), stir in the basil, and drizzle with the remaining tablespoon of olive oil. Transfer the mussels to a serving bowl, and pour juices over. Serve immediately.

    Recipe Courtesy:  Lidia Bastianich

    « Shrimp Fra Diavola
    Roasted Potato Wedges »

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    K.C. the G-Free Foodie

    K.C. is a farm-grown foodie, born and raised in the fertile fields of California’s San Joaquin Valley. After being diagnosed with Celiac Disease following years of unexplained illness, she has infused her gluten-free life with flavor, fork in hand. Learn more about K.C.

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