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Close-up of cooked mussels in their shells, covered in a vibrant red tomato sauce and garnished with fresh basil leaves.

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
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4
Course: Dinner, Main Course, Seafood
Cuisine: Italian Inspired
Ingredients Equipment Method Notes

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
  • 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. It should sizzle on contact, and it renders its own fat from there. If it goes in silent, let the pan heat longer. 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. Stir in tomato paste and cook until caramelized. Add garlic and cook for 1 minute. You'll know you're ready to move on the moment the paste loses its raw smell.
  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.

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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