Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
- 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
Put the tomatoes in a saucepan, cover them with water. And place the saucepan over medium high heat.
Bring water to a boil, and let cook for 2 minutes; that makes it easy to peel off the tomatoes.
Peel off the tomatoes and cut them small. Set aside.
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.
Once the garlic starts to look golden, add in the tomatoes.
Season with salt and pepper. Add paprika, stirring frequently.
Let simmer for about 10 minutes then add cilantro.
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!
Toss in the mussels in the sauce. Put the saucepan cover on and let them cook for about 4 to 5 minutes.
Make sure to stir from time to time. Once all the mussels are open, that means they are cooked.
Turn off the heat and serve immediately.