Spicy Red Sauce for Mussels


Preheat oven to 450 degree

  • 4 pints grape tomatoes

  • 1/2 cup garlic cloves

  • 1/4 cup extra  virgin olive oil

  • 4 teaspoons kosher salt, divided

  • 4 teaspoons black pepper, divided

  • 1/2 cup white wine

  • 1 teaspoon crushed red pepper flakes

  • 1 tablespoon fresh oregano leaves

  • 2 tablespoon sugar

  • 3 pounds mussels 


  • In a large roasting pan, combine tomatoes, garlic cloves, 2 teaspoons salt, 2 teaspoons pepper and olive oil.Roast in oven for 40 minutes. Remove from oven and cool slightly. Place in food processor with oregano, red pepper flakes, sugar and remaining salt and pepper. Process until smooth.

  • Rinse mussels.

  • Pour sauce into large pot, big enough to allow mussels to open. Add white wine, bring to a boil. Add mussels, stir to combine and put on the lid. Reduce heat to medium. Cook 6 to 8 minutes. Mussels should all be open. discard any that do not open.

  • This dish can be served in a bowl with crusty french bread or served over fresh pasta.

  • Serves 4 to 6 people. 

Dirk FucikMollusks