Mussels in Spicy Tomato Sauce

4 from 4 votes

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These mussels in spicy tomato sauce are SO good (and so simple to make, hello, one pot meals!) These mussels in red sauce are a simple sweat of aromatics, Calabrian chili pepper paste & crushed tomatoes, simmered to perfection.

If you’re looking for another mussel recipe, be sure to check out our Linguine with White Wine and Mussels and Steamed Mussels in White Wine & Lemon. Both of those recipes are also on repeat in this house, such a great dish!

Mussels in Spicy Tomato Sauce

Ingredients you need for these mussels in tomato sauce

  • Extra-virgin olive oil
  • Shallots, or onion
  • Garlic cloves
  • Red pepper flakes
  • Calabrian chili pepper paste
  • Canned crushed tomatoes
  • Dry white wine
  • Unsalted butter
  • Fresh mussels
  • Red wine vinegar
  • Chopped fresh parsley, fresh basil would also work great here!
  • Crusty bread
  • Salt and pepper

This dish would also be great with pasta, as well!

Mussels in Spicy Tomato Sauce

Steps to make this recipe

Step 1

Wash your mussels under cool water, pat dry, set aside. In a deep pot with a drizzle of olive oil, sweat out shallot, garlic and red pepper flakes. Season with salt and pepper.

Step 2

Next, add in your Calabrian chili pepper paste and sweat out. Then add in your crushed tomatoes and simmer for another few minutes.

Step 3

Next, add in your wine and reduce for 2-3 minutes, then melt your butter in.

Step 4

Once your sauce is all combined and the butter is melted throughout, add in the mussels, and stir well to toss with the sauce. Cover with a lid and steam until they open, about 5-6 minutes.

Step 5

Remove the lid and turn off the heat. Toss in chopped parsley. Serve with freshly cracked pepper and crusty bread to dip into your sauce!

Mussels in Spicy Tomato Sauce

Serve your mussels in red sauce with

More fish and seafood to check out

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Mussels in Spicy Tomato Sauce

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Mussels in Spicy Tomato Sauce
4 from 4 votes

Mussels in Spicy Tomato Sauce

These mussels in spicy tomato sauce are SO good (and so simple to make, hello, one pot meals!) A simple sweat of aromatics, Calabrian chili pepper paste & crushed tomatoes, simmered to perfection and steamed with mussels.
Prep: 10 minutes
Cook: 15 minutes
Total: 25 minutes
Servings: 2 people

Ingredients 

  • 2 tablespoons extra-virgin olive oil
  • 1 large shallot, minced
  • 3 garlic cloves, minced
  • Pinch of red pepper flakes
  • 1 tablespoon Calabrian chili pepper paste
  • 1 cup canned crushed tomatoes
  • 1/2 cup white wine
  • 2 tablespoons unsalted butter
  • 1 pound mussels
  • Dash of red wine vinegar, optional
  • Handful of chopped parsley to garnish
  • Crusty bread to serve
  • Salt and pepper to taste

Instructions 

  • Wash your mussels under cool water, pat dry, set aside. In a deep pot with a drizzle of olive oil, sweat out shallot, garlic and red pepper flakes. Season with salt and pepper.
  • Next, add in your Calabrian chili pepper paste and sweat out. Then add in your crushed tomatoes and simmer for another few minutes.
  • Next, add in your wine and reduce for 2-3 minutes, then melt your butter in.
  • Once your sauce is all combined and the butter is melted throughout, add in the mussels, and stir well to toss with the sauce. Cover with a lid and steam until your mussels open, about 5-6 minutes.
  • Remove the lid and turn off the heat. Toss in chopped parsley. Serve with freshly cracked pepper and crusty bread to dip into your sauce!

Nutrition

Calories: 342kcal, Carbohydrates: 6g, Protein: 14g, Fat: 28g, Saturated Fat: 10g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 14g, Trans Fat: 0.5g, Cholesterol: 62mg, Sodium: 338mg, Potassium: 415mg, Fiber: 0.1g, Sugar: 0.1g, Vitamin A: 535IU, Vitamin C: 11mg, Calcium: 45mg, Iron: 5mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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7 Comments

    1. Broth (vegetable/chicken) with a few dashes of white wine vinegar! White grape juice could work here, however I haven’t personally tried that.

  1. 5 stars
    Delicious! I did not have the Calabrian chili pepper paste available, so used 1 tbsp of Thai red curry paste instead. It was yummy – will definitely pin this recipe and use it again in the future!

  2. 2 stars
    I used 1-1/2 lbs of mussels for my husband & I. I would use 1 cup of the tomatoes but add the juice of 1 can (we bought two cans – 1/2 cup ea.) We don’t use a dash, we use more crushed red peppers and we can’t find Calabrian peppers so we used harissa paste. We went to WDW and and Disney Springs, we had the best spicy mussel dish at Terralina Restaurant and wanted to find something that came very close to the restaurant’s dish. I believe we found it! It was sooooo good, this will be what we will be making again. Thank you!!!!!!!