Hello hello! Happy Thursday! I hope your day is going wonderfully. I just got done with a work function that included a lot of fun and sun and crawfish! Tis the season y’all. Get ‘um while you can! It it got me thinking about this amazing dish I made a few nights ago for dinner that I NEED to share with you all! Mussels alla Pomodoro. Yessssss, mussels in a spicy tomato sauce? Almost as good as spicy crawfish. 😉
Now, if you don’t like mussels or shellfish, I would still highly recommend giving this recipe a try, the salinity of the mussels enhances the flavor of the tomato, so it makes it all come together in a very tasty sauce. You don’t even notice the flavor of the mussels over much.
Now, keep in mind that when you pick out your mussels, they should be fully closed, if they are open, they’re dead so you should throw them away. The opposite goes for when they are cooked. If they don’t open, they’re dead so you should toss them. Avoiding seafood poisoning is critical to enjoying this dish and your next 24 hours…:)
Aside from being a delicious dish, it comes together fairly quick. I used a jarred Mara Marinara sauce which made the sauce super simple, but enhanced it with some fresh cherry tomatoes for that little burst of sweet and tart. Yum!
So whether you’re looking for something tasty to whip up tonight or maybe you’re looking for something different to try out for dinner, these mussels alla pomodoro are definitely your dish! So go by your seafood counter and grab some mussels!
See ya tomorrow!
Find more dinner inspo here!
Mussels Alla Pomodoro
Mussels in a spicy tomato sauce is a great app or easy summer time dinner to whip up — its a classic for a reason.
- 2 Tbsp olive oil
- 1/2 Large Onion Chopped
- 4 Garlic Cloves chopped
- 1 Tsp Red Pepper Flake
- 2 Tsp Kosher Salt
- 1 Jar Marinara Sauce
- 2 Pounds Mussels cleaned
- 1 Pint Cherry tomatoes halved
- Parsley chopped
Heat oil over medium high heat, add onions and garlic and sauté until soft. Add salt, pepper and red pepper flake, along with the jar of marinara. Stir to combine.
Add cleaned mussels to red sauce, toss to coat. Cover and cook for five minutes.
Check mussels, if some are still closed, cook for a few more minutes. If mussels do not open, discard them.
Add cherry tomatoes and parsley. Serve with toasted bread.