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Prep time
15 minutes
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Cook time
45 minutes
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Serves
4
Author Notes
This is my nod to the Italian-American tradition of the Feast of the Seven Fishes which takes place on Christmas Eve. This dish is ridiculously simple and comes together with just a handful of ingredients. My version features a robust, chunky marinara that isn't fussy at all. The mussels steam right in the marinara itself and gets finished with a heavy dusting of garlicky fried breadcrumbs (because you better not let someone's Nonna catch you adding cheese to a seafood dish!) Linguini or bucatini would make a delicious bed for this marinara, but some good crusty bread on the side would do the trick as well. —César Pérez
Ingredients
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2 pounds
fresh mussels, scrubbed and debearded
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3 tablespoons
extra virgin olive oil
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1 tablespoon
red pepper flakes
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4
garlic cloves, minced
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Salt and freshly cracked black pepper to taste
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1
bay leaf
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1
(28 ounce) can whole San Marzano tomatoes
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1 cup
dry white wine (such as Pinot Grigio or Sauvignon Blanc)
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FOR THE GARLICKY BREADCRUMBS
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1/2 cup
Panko breadcrumbs
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2 tablespoons
extra virgin olive oil
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2
garlic cloves, grated
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Salt and pepper to taste
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Fresh parsley, chopped
Directions
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Clean the mussels: Rinse the mussels under cold running water. Discard any with cracked or broken shells. Remove the "beards" (the fibrous threads protruding from the shell) by pulling them firmly.
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Sauté aromatics: In a large pot or Dutch oven, heat the olive oil over medium heat. Add the garlic and red pepper flakes and cook for 1 minute, until fragrant.
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Deglaze with wine: Pour in the white wine and bring to a simmer, scraping up any browned bits from the bottom of the pot. Let the wine reduce slightly, about 2-3 minutes.
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Add the tomatoes: Stir in the tomatoes, oregano, salt, and pepper. Crush the tomatoes with the back of a wooden spoon into a chunky sauce. Bring the sauce to a simmer, then reduce the heat to low, cover, and cook for 15 minutes.
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Add the mussels: Increase the heat to medium-high. Add the mussels to the pot, cover tightly, and steam for 5-7 minutes, or until the mussels have opened. Discard any mussels that remain closed after cooking.
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Make the garlicky breadcrumbs: In a skillet over medium heat, heat olive oil, then add grated garlic and sauté until fragrant and lightly golden (being careful not to burn it); add panko breadcrumbs and cook, stirring frequently, until evenly golden brown and crispy; remove from heat and immediately season with salt and pepper.
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Finish and serve: Serve in a large platter over pasta or with crusty bread on the side. Finish with a generous sprinkle of garlicky breadcrumbs and fresh chopped parsley.
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