Mussels Arrabbiata 🦪
Mussels Arrabbiata is the perfect dish to serve on Christmas Eve when you are celebrating the Feast of the Seven Fishes. However, it surely is a simple, beautiful dinner to make all year! Don’t be afraid when cooking seafood especially mussels because I am going to walk you through the entire process in this blog. Also, it’s interesting to note that mussels are super affordable yet they are such a crowd pleasing elegant add in to your arrabbiata sauce! So, head to your local fishmonger, grab yourself some mussels and a can of san marzano tomatoes. Let’s make it!
I love using this 6 Quart Dutch Oven Enameled Cast Iron! It offers exceptional heat retention and it is oven safe up to 500°F, allowing you to seamlessly transition from stovetop to oven!
🗒 More Delicious Seafood Recipes
👝 How to Store Leftovers
Store in air-tight container for up to 2 days in refrigerator.
🤔 Common Questions
Start by rinsing the mussels under cold water. Scrub the shells with a brush to remove any dirt or debris. Then, remove the “beard” (the fibrous strands) by pulling it towards the hinge of the shell. If any mussels are open and don’t close when tapped, discard them, as they might be dead.
I served my Mussels Arrabbiata over linguine, but you can serve it alongside crostini, garlic bread, or a side salad.
Mussels Arrabbiata
Ingredients
- 1 red chili pepper take the seeds out & leave some in (If you want it less spicy remove all the seeds)
- 1 lb mussels
- 1 lb linguine
- 2 (28 oz) cans San Marzano whole peeled tomatoes
- 12 garlic cloves chopped
- 1/4 cup olive oil
- 3/4 cup white wine
- 2 ladles of pasta water about 2/3 cup
- Pinch of sugar
- Salt & pepper to taste
- A few pieces of basil ripped up
- 1/4 cup fresh parsley chopped
- Most parsley & basil for garnish
- Grated pecorino romano & butter for pasta garnish
Instructions
- In a bowl of water clean your mussels and pull out the beards (the fibrous strands). Set aside.
- In a dutch oven or pot add olive oil. Then add in the red chili pepper, garlic, salt & pepper, and sauté fragrant.
- Deglaze with white wine and let that simmer for 2-3 minutes so the alcohol can burn out.
- Add in both cans of whole peeled tomatoes, crush the tomatoes up, add some more salt & pepper to taste, and a pinch of sugar. Cover the pan with the lid keeping it slightly ajar and let it cook on medium heat for about 15 minutes.
- Bring a pot of water to boil, salt the water, and add linguine. Cook until al dente, Set aside about 2/3 cup of pasta water.
- Once it’s been 15 minutes, to the sauce add basil, parsley, pasta water, and the mussels. Let that come to a boil, then lower it to a simmer, and cover with the lid completely.
- Once the mussels are all open they are done.
- Add butter & pecorino romano to the pasta. Then ladle the sauce & mussels over the pasta and garnish with some fresh parsley and basil. Enjoy!!
Notes
- When cleaning the mussels, if any mussels are open and don’t close when tapped, discard them, as they might be dead.
Nutrition
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