Mussels in Spicy Tomato Sauce
- Total Time
Turn this super-tasty dish into a hearty meal by serving the mussels and sauce over whole-wheat spaghetti.
olive oil1 Tbsp
garlic clove(s)1 clove(s), large, halved
bay leaf1 leaf/leaves
red pepper flakes¼ tsp
canned diced tomatoes14 ½ oz
canned tomato juice1 ¼ cup(s)
dried basil½ tsp
uncooked shelled mussels60 small, 5 dozen, scrubbed and debearded
fresh parsley3 Tbsp, fresh, chopped
- Heat the oil in a Dutch oven over medium heat. Add the garlic and cook, stirring frequently, until golden, about 4 minutes. Add the bay leaf and red pepper flakes; cook, stirring constantly, until fragrant, about 30 seconds.
- Add the tomatoes, tomato juice, and basil to the Dutch oven; bring to a boil over high heat. Reduce the heat and simmer, stirring occasionally, until slightly thickened, about 5 minutes.
- Stir in the mussels and bring to a boil over high heat. Reduce the heat and simmer, covered, until the mussels open, about 3 minutes. Discard any mussels that do not open. Discard the bay leaf and garlic. Divide the mussels and liquid evenly among 4 bowl. Serve sprinkled with the parsley. Yields 15 mussels per serving.