Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 4
Ingredients
- 4 lb mussels
For Arrabbiata sauce
- 4 tomatoes
- 4 cloves garlic
- ½ cup chopped cilantro
- 1 tsp red pepper flakes
- 2 tbsp olive oil
- 1 tsp paprika
- Salt, pepper to taste
Instructions
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Put the tomatoes in a saucepan, cover them with water. And place the saucepan over medium high heat.
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Bring water to a boil, and let cook for 2 minutes; that makes it easy to peel off the tomatoes.
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Peel off the tomatoes and cut them small. Set aside.
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Prepare the arrabbiata sauce. Put olive oil in a saucepan, over medium high heat and sauté the garlic and red pepper flakes, for about 2 minutes or may be less. Make sure the garlic does not burn.
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Once the garlic starts to look golden, add in the tomatoes.
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Season with salt and pepper. Add paprika, stirring frequently.
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Let simmer for about 10 minutes then add cilantro.
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While the sauce is simmering, debeard the mussels and scrub them individually under cold water, with a clean scrubbing brush to rub off any debris. Rinse them and make sure to look for any mussels with open shells. If you tap a mussel with an open shell and it slowly closes up, that means it is alive. If the mussel stays open once you tap it, it is dead, discard it!
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Toss in the mussels in the sauce. Put the saucepan cover on and let them cook for about 4 to 5 minutes.
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Make sure to stir from time to time. Once all the mussels are open, that means they are cooked.
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Turn off the heat and serve immediately.