The Mediterranean is rich in mussels, in particular in the rocky coastal regions. They are also abundant in the coastal regions of the United States. Cozze, or mussels, are a very popular dish in Italy, especially around Naples. It seems that just about every Italian American restaurant has some rendition of a mussels dish: alla Posillipo (spicy tomato sauce), alla marinara (mild fresh tomato sauce), and so on. Well, here is a spicy one. Mussels are not an expensive seafood and deliver a lot of flavor if fresh and still briny from the sea. Otherwise, save your San Marzano for another dish.
Recipe information
Yield
serves 4 to 6
Ingredients
Preparation
Step 1
Heat 5 tablespoons olive oil in a large Dutch oven over medium-high heat. Add the sliced garlic, and cook until the garlic sizzles and turns just golden around the edges, about 2 minutes. Add the tomatoes, slosh out the can with 1/4 cup hot water, and add that to the pot. Season with the oregano, salt, and peperoncino. Bring to a boil, and simmer until slightly thickened, about 10 minutes.
Step 2
Once the sauce has thickened, add the mussels, stir, and adjust the heat so the sauce is simmering. Cover, and simmer until the mussels open, about 5 minutes.
Step 3
Once the mussels have opened (discard any that have not), stir in the basil, and drizzle with the remaining tablespoon of olive oil. Transfer the mussels to a serving bowl, and pour juices over. Serve immediately.
NOTE
Step 4
Instead of the canned tomatoes, you can use 2 pints of cherry or grape tomatoes, halved.
