Mussels Arrabbiata

I love mussels, they are so easy to cook, and always look impressive. Not only that, but they are also very cheap. Just like other bi-valves (clams, cockles etc..) mussels are filter-feeders, meaning that they feed on microscopic sea creatures and plankton, this means that when farming them they don’t need to be fed with other creatures, they only need to be placed in an area where these microscopic organisms thrive.

When making this dish or making any dish involving bi-valves its important to only cook with ones that are alive. To do so, discard every mussel that has a broken shell or opened shell. Some opened ones are still alive though, you can check by tapping the shell, if it closes that means it’s alive and safe to eat, if not throw it away. I would also recommend buying the seafood the day that you’ll make them, the fresher the better. If possible, ask your fishmonger to only give you ones that are alive and not broken.

Obviously, you hear so much about food poisoning etc.. with shellfish. In the many years I’ve made them at home I have never gotten sick, just make sure to clean them, discard the dead ones, and even if the shell is ajar after cooking, I still throw it away- I don’t want to have to force open the shell, better be safe than sorry.

Prep time: 15-20 mins

cooking time:20-25 mins

Serves: 2-4 people

Ingredients

600g fresh mussels

1/4 cup olive oil

4 garlic cloves, sliced thinly

2 big shallots, sliced thinly

1 tsp red chili flakes, more if you want it spicier

2 tbsp red wine

1 tbsp tomato paste

240g tin of chopped tomatoes

2 stalks of fresh basil

Parsley or basil, to garnish

Crusty toasted bread, to eat with

Method

1. Clean the mussels- discard any broken or dead mussels(tap on the open shell, if they close by themselves the mussel is alive if not, bin it.) Under cold water remove the beard- this is the clump of fibers that sprout from the shell, and run the back of a knife along the top & bottom of the shell to remove any mud or extra icky looking things. Do not stick the knife into the crack.

2. In a large pot on medium heat, add oil and shallots. Cook the shallots until they soften, then add the garlic.

3. When the garlic starts to change colour in the slightest bit, add the chili flakes and tomato paste. Cook this down until the tomato paste changes from bright red to a deeper darker colour. Add the red wine and let it reduce completely.

4. To the pot, add the chopped tomatoes and basil, let the mixture come to a boil. Cover with a lid, and turn the heat down to low, let it simmer for 15 minutes.

5. After 15 minutes, the sauce should be a nice consistency, it should coat the back of a spoon, season with salt. Turn the heat up to medium, when you start to see the sauce simmering, drop all the clean mussels into the pot, put the lid back on and let them steam for 6-8 minutes.

6. After the mussels have steamed, discard any that have not opened. Finish the dish with a sprinkle of fresh basil or parsley, eat with crusty toasted bread.