Mussels all’Amatriciana

This easy dish marries the briny flavor of fresh mussels with the rich, crispy saltiness of guanciale in a tomato-based sauce with anchovy, basil, and lemon zest. Serve it as a bold appetizer or a light entrée: Mussels all'Amatriciana brings rustic Italian flavors to the table with minimal effort.

Why You'll Love Mussels all'Amatriciana

The guanciale renders first and gets set aside, then the tomato paste caramelizes before the crushed tomatoes and anchovy go in. The mussels cook covered for about 3 minutes until they open, and the rendered guanciale gets stirred back in at the end along with basil and lemon zest.

Tips and Tricks

• Rinse and scrub mussels well, removing any beards before cooking.
• Discard any mussels that don't open during cooking-they're not safe to eat.
• Caramelizing the tomato paste adds incredible depth of flavor-don't skip this step.

Variations

• Add a pinch of chili flakes for a spicy version of the sauce.
• Swap basil for parsley or tarragon for a fresh herb twist.
• Serve over spaghetti or toasted sourdough for a heartier meal.

Substitutions

• Use pancetta or thick-cut bacon if guanciale is unavailable.
• Anchovy paste can be substituted for whole anchovy fillets.
• Canned cherry tomatoes work well in place of crushed tomatoes for a sweeter sauce.

Best Served With

• Crusty bread to soak up the sauce
• Chilled glass of white wine like Vermentino or Pinot Grigio
• Simple green salad with lemon vinaigrette
• Roasted or grilled vegetables

How to Store Leftovers

• Remove mussels from their shells and store them in the sauce in an airtight container in the fridge for up to 2 days. Reheat gently in a pan over low heat to avoid toughening the mussels.
• This dish is best enjoyed fresh, so try to eat it the same day if possible.

Common Questions

Mussels all'Amatriciana

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This easy dish marries the briny flavor of fresh mussels with the rich, crispy saltiness of guanciale in a tomato-based sauce with anchovy, basil, and lemon zest. Serve it as a bold appetizer or a light entrée. Mussels all’Amatriciana brings rustic Italian flavors to the table with minimal effort.

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Prep Time 15 minutes mins

Cook Time 20 minutes mins

Total Time 35 minutes mins

Servings: 4

Course: Dinner, Main Course, Seafood

Cuisine: Italian Inspired

Calories: 1676

Ingredients Equipment Method Nutrition Notes

Ingredients

  

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• 6 oz guanciale diced
• ½ onion diced
• 5 garlic cloves finely chopped
• 1 tablespoon tomato paste
• 1 13.5 oz can crushed tomatoes
• 1 anchovy
• 2 lbs mussels cleaned and debearded
• 1 handful basil leaves chopped
• 1 lemon zested
• Kosher salt to taste

Equipment

• Large sauté pan with lid
• Serving bowls
• Microplane zester
• Cutting board
• Chefs knife
• Wooden Spoon
• Slotted spoon

Method

 

1. Heat a large sauté pan over medium heat. Once hot, add the guanciale and cook until fat is rendered and it's golden brown. Remove with a slotted spoon and set aside, leaving fat in the pan.
2. Add diced onion and cook until golden, reducing heat if needed to prevent burning.
3. Add garlic and cook for 1 minute. Stir in tomato paste and cook until caramelized.
4. Add crushed tomatoes and anchovy. Simmer for 2 minutes, stirring occasionally.
5. Season with salt to taste. Add chopped basil and lemon zest.
6. Add mussels to the pan, cover with a lid, and cook for 3 minutes or until most mussels have opened. Discard any that remain closed. For best texture, remove mussels individually as they open.
7. Stir in the cooked guanciale. Divide into serving bowls and spoon sauce over the mussels. Serve immediately.

Nutrition

Calories: 1676kcalCarbohydrates: 30gProtein: 76gFat: 138gSaturated Fat: 51gPolyunsaturated Fat: 3gMonounsaturated Fat: 2gCholesterol: 314mgSodium: 2917mgPotassium: 1799mgFiber: 2gSugar: 4gVitamin A: 989IUVitamin C: 49mgCalcium: 172mgIron: 19mg

Notes

Storage: mussels are best eaten the day they're cooked. If needed, remove the meat from the shells and store in the sauce, covered, in the fridge for up to 1 day.

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