Mussels all’Amatriciana

This easy yet show stopping 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. Perfect as a bold appetizer or a light entrée, Mussels all'Amatriciana brings rustic Italian flavors to the table with minimal effort and maximum impact.

Why You'll Love Mussels all'Amatriciana

This dish strikes the perfect balance between rustic comfort and elevated elegance. The brininess of the mussels pairs beautifully with the rich, crispy guanciale and tangy tomato base, creating a savory, unforgettable flavor. It's an easy showstopper that's perfect for date night or impressing a dinner crowd.

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 yet show stopping 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. Perfect as a bold appetizer or a light entrée, Mussels all'Amatriciana brings rustic Italian flavors to the table with minimal effort and maximum impact.

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Prep Time 15 minutes mins

Total Time 35 minutes mins

Course: Dinner, Main Course, Seafood

Cuisine: Italian Inspired

Calories: 1676

Ingredients Equipment Method Nutrition

Ingredients

  

• 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
• Zest of 1 lemon
• 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

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