📝 About This Recipe
Hailing from the coastal city of Taranto in Puglia, this iconic dish celebrates the marriage of the sea and the sun-drenched earth. Plump, juicy mussels are bathed in a vibrant, slightly spicy tomato sauce infused with aromatic garlic, high-quality olive oil, and fresh parsley. It is a rustic masterpiece that captures the soul of Southern Italian maritime cooking, demanding plenty of crusty bread to soak up every last drop of the savory 'guazzetto'.
🥗 Ingredients
The Mussels
- 2 kg Fresh Mussels (scrubbed, debearded, and rinsed)
- 1/2 cup Dry White Wine (such as Pinot Grigio or Vermentino)
The Spicy Tomato Base
- 4 tablespoons Extra Virgin Olive Oil (high quality cold-pressed)
- 3 pieces Garlic Cloves (crushed and peeled)
- 1-2 pieces Fresh Red Chili Pepper (finely sliced; adjust for heat preference)
- 400 grams Canned San Marzano Tomatoes (crushed by hand or pulsed briefly)
- 2 tablespoons Tomato Purée (Passata) (for added richness)
- to taste Sea Salt (be cautious as mussels are naturally salty)
- 1/2 teaspoon Black Pepper (freshly cracked)
Finishing and Garnish
- 1 bunch Fresh Flat-Leaf Parsley (finely chopped)
- 8 slices Rustic Italian Bread (thick-cut for toasting)
- 1 piece Garlic Clove (halved, for rubbing the bread)
👨🍳 Instructions
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1
Begin by cleaning the mussels: discard any with broken shells or those that remain open when tapped. Remove the 'beard' (the fibrous string) by pulling it toward the hinge, and scrub the shells with a stiff brush under cold running water.
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2
In a large, deep pot or Dutch oven, place the cleaned mussels and add 1/2 cup of white wine. Cover with a tight-fitting lid and turn the heat to high.
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3
Steam the mussels for about 3-5 minutes, shaking the pot occasionally, until they have all opened. Do not overcook them at this stage.
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4
Using a slotted spoon, transfer the mussels to a large bowl. Discard any mussels that did not open.
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5
Carefully strain the mussel cooking liquid through a fine-mesh sieve lined with cheesecloth or a paper towel to remove any grit. Reserve about 1 cup of this liquid and set aside.
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6
Wipe out the pot and return it to medium heat. Add the extra virgin olive oil, the 3 crushed garlic cloves, and the sliced chili pepper.
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7
Sauté the garlic and chili until the garlic turns a light golden color and becomes fragrant, about 2 minutes. Be careful not to burn the garlic.
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8
Add the crushed San Marzano tomatoes and the tomato purée to the pot. Stir well to combine with the aromatic oil.
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9
Pour in the reserved mussel liquid. Bring the sauce to a gentle simmer and cook uncovered for 10-12 minutes until the sauce has thickened slightly and the flavors have melded.
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10
While the sauce simmers, toast or grill the thick slices of Italian bread until golden brown. While still hot, rub one side of each slice with the halved garlic clove and drizzle with a little olive oil.
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11
Taste the sauce for seasoning. Add freshly cracked black pepper and salt only if necessary (the mussel liquid is often salty enough).
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12
Return the mussels (and any juices they released in the bowl) back into the pot with the tomato sauce. Toss gently to coat every shell in the vibrant red sauce.
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13
Cover and cook for just 1-2 minutes more to ensure the mussels are piping hot. Stir in the freshly chopped parsley at the very last second.
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14
Transfer the mussels and the rich sauce to a large communal serving platter or individual deep bowls.
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15
Serve immediately with the garlic-rubbed toasted bread tucked into the sides to soak up the delicious spicy broth.
💡 Chef's Tips
Always buy mussels the day you plan to cook them; they should smell like the fresh ocean, never 'fishy'. Filtering the mussel liquid is a crucial step; it contains the concentrated essence of the sea but often hides sandy grit. If you prefer a cleaner presentation, you can remove the top shell of each mussel before returning them to the sauce, though leaving them whole is more traditional. Don't skimp on the olive oil; it emulsifies with the tomato and mussel juices to create a silky, luxurious mouthfeel. For a deeper flavor, you can add a tablespoon of salted capers (rinsed) or a few chopped anchovy fillets to the garlic and oil base.
🍽️ Serving Suggestions
Pair with a crisp, cold Southern Italian white wine like Falanghina, Greco di Tufo, or a dry Rosato from Puglia. Serve as a 'Secondo' (main course) following a light pasta dish, or as a generous 'Antipasto' for a seafood feast. Provide an extra bowl on the table for guests to discard their empty shells. Keep extra napkins or finger bowls with lemon water nearby, as this is a delightfully messy, hands-on meal. A simple side salad of bitter greens like arugula with a lemon vinaigrette cuts through the richness of the tomato sauce perfectly.