Spicy Mussels in Red Sauce

By: The Food Hunter

When you look out your kitchen window and your eyes fix upon the Tyrrhenian Sea you know the seafood you will eat that night is going to be the freshest you've ever tasted. This is what I remember most about my time spent on the Amalfi Coast. Fresh seafood was in abundance and available everywhere.

Living in Arizona it's obviously much harder to get food fresh from the sea. But with a good recipe it's still possible to have a delicious seafood dinner.  Take for example the recipe below from Epicurious for Spicy Steamed Mussels, the flavor is exceptionally on point and delicious. Although I don't have the same views from my kitchen window I am transported back to the Almafi coast with each bite. 

Spicy Mussels In Red Sauce
(adapted from Epicurious)

2 tablespoons olive oil
4 slices toasted bread, rubbed with garlic
10 cloves garlic, thinly sliced
2 scallions, thinly sliced on a diagonal
2 pounds mussels
2 cups tomato puree
1 cup dry white wine
2 teaspoons crushed red pepper flakes
1 cup loosely packed fresh basil, thinly sliced
1/2 cup fresh oregano


Heat oil in a large skillet over medium-high heat. Cook garlic and scallions, stirring occasionally, until it becomes fragrant, about 5 minutes. Add mussels, tomato puree, wine and pepper flakes. Bring to a boil. Reduce heat to medium, cover and cook until mussels open, 1 to 2 minutes. (Discard any mussels that don't open.) Uncover pan and add herbs; toss to combine. Divide mussels evenly among 4 bowls and spoon broth over them. Serve each with garlic bread.