Recipe courtesy of Chef Jeremy Fruci, The Blind Pig
- Prep: 10 min.
- Cook: 20 min.
- Total: 30 min.
- 3 lbs of San Marzano Mussels, soaked and scrubbed clean
- 8 Garlic cloves, sliced
- 28 oz. can of San Marzano plum tomato, crushed by hand
- 10 large basil leaves, shredded
- ½ cup white onion, chopped
- ½ tsp chilli flakes
- 6 tbsp of olive oil
- ½ tsp salt
- ½ tsp pepper
Heat 5 tbsps olive oil in a large Dutch Oven over medium-high heat. Add the sliced garlic and onion, and cook until the garlic sizzles and turns just golden around the edges, about 2 minutes. Add the tomatoes, get 1/4 cup hot water, and add that to the pot. Season with the chilli flakes, salt, and pepper. Bring to a boil, and simmer until slightly thickened, approx. 10 minutes.
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.
Once the mussels have opened, (get rid of any that haven’t), 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.