Mussels with Spicy Tomato Sauce
The trick to cooking mussels at home: when they’re raw (alive), they should be closed. Give the open ones a little tap to coax them shut. If they stay open, discard. Before cooking, don’t submerge them under water or store them in a sealed bag – you don’t want to suffocate them. When they’re cooked, they should all be open. Discard the closed ones. Eat ASAP.
Directions
Wash the mussels in a strainer with cold water – tap them on the counter to release excess sand. Discard the open ones.
In a large Dutch oven (with a fitted lid), heat the olive oil and sauté the garlic and chili on medium heat until golden brown. Add the passata and the wine and simmer on low heat until cooked, about 15 minutes.
Stir in the mussels and cover for 5-7 minutes until they open. Garnish with parsley and eat immediately.
Serve with a giant hunk of crusty bread.
Passata
