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A plate of linguine pasta topped with Mussels Arrabbiata in a spicy tomato sauce, garnished with fresh chopped parsley.

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!
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Course Main Course
Cuisine Italian
Servings 4 people
Calories 618 kcal

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

Calories: 618kcalCarbohydrates: 91gProtein: 23gFat: 17gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 16mgSodium: 181mgPotassium: 550mgFiber: 4gSugar: 4gVitamin A: 517IUVitamin C: 29mgCalcium: 65mgIron: 5mg
Keyword arrabbiata, christmas, christmas eve, family dinner, holiday, mussels, Pasta, seafood
Tried this recipe?Let us know how it was!