Arrabbiata translates to “angry” in Italian, a nod to the fiery and spicy tomato sauce that gives this dish its bold personality. Mussels Arrabbiata is a perfect example of the kind of meal Jesse Rosenwald and Jessica Bosworth, winners of MasterChef Season 15, love to cook at home on a busy weeknight: simple, fresh, and full of flavor.
As New Englanders, seafood is a staple in their kitchen, and they often incorporate global flavors inspired by their travels together. This dish captures that spirit by combining quality, easy-to-find ingredients with local mussels for a vibrant coastal twist.
A touch of ’Nduja, a soft and spreadable fermented pork salume from the Calabria region of Italy, adds a rich, fermented flair that deepens the sauce. When combined with a hit of Calabrian chili, it brings the perfect balance of heat and tang that makes this dish come alive. You can find it at most gourmet grocers such as Whole Foods, at Italian markets, or online.
It is a fun and interactive meal meant to be shared family style, a little messy in the best way with plenty of bread to soak up that spicy and rich sauce. Simple to prepare, yet it truly packs a punch.
Ingredients
Mussels Arrabbiata
- 2 pounds mussels, soaked, purged, and rinsed
- 5 cloves garlic, thinly sliced
- 1 small fennel bulb, diced
- 1-3 tablespoons ’Nduja (adjust to preferred heat level)
- 1-3 teaspoons chopped Calabrian chili (adjust to preferred heat level)
- 1 (14 ounce) can small whole cherry tomatoes
- 1 teaspoon tomato paste
- 1 cup dry white wine (Gavi di Gavi or pinot grigio work great)
- Kosher salt
- Black pepper
- 1–2 tablespoons EVOO
- ¼ cup basil, torn
- 1 tablespoon flour (to purge mussels)
Basil-Garlic Butter Bread
- 1 ciabatta loaf, halved lengthwise
- 1 stick softened butter
- ½ cup fresh basil, roughly chopped
- 2 tablespoons extra virgin olive oil
- 4 garlic cloves, grated on a Microplane
- Salt and pepper to taste
Preparation Method
Prepare the Mussels
- In a large bowl, cover the mussels with cold water and add 1 teaspoon kosher salt and 1 tablespoon flour. Let them purge for 5 to 10 minutes.
- Strain, rinse thoroughly, and set aside until ready to cook.
Cook the Arrabbiata Sauce
- In a Dutch oven or deep sauté pan with a lid, heat to medium on the stovetop.
- Add olive oil and warm through for about 1 minute.
- Add the diced fennel and season lightly with salt and pepper. Keep in mind that mussels are naturally salty, so go easy on the salt to start out. Once the fennel becomes tender and translucent, add the Calabrian chili and garlic and sauté until aromatic, stirring constantly, about 30 seconds to 1 minute.
- Push the aromatics to the side and add the ’Nduja and tomato paste. Sauté to “wake up” the flavors and lightly caramelize, adding another tablespoon of oil if needed. Deglaze the pan with white wine and reduce until the alcohol has cooked off.
- Add the canned cherry tomatoes, breaking them up slightly with a wooden spatula (or potato masher works great). Let the sauce simmer for about 5 minutes.
- Add in the mussels and stir to coat them in the sauce. Cover and cook until the mussels open, about 2–4 minutes. Remove each mussel as it opens so they don’t overcook.
- Once all the mussels are cooked, finish the sauce by gently stirring in cold butter, one tablespoon at a time, until smooth and glossy. Taste and adjust the seasoning with more salt if needed. Return the mussels to the pan and toss to coat. Garnish with fresh torn basil.
Basil-Garlic Butter Bread
- In a food processor, combine the softened butter, olive oil, basil, garlic, and salt and pepper. Pulse until the basil forms small flecks and everything is well blended.
- Spread the mixture evenly on the halved ciabatta loaf and season with additional salt and pepper.
- Bake cut side up at 400°F for 10–12 minutes, or until golden and gorgeous. Slice to serve.
To Serve
Serve the mussels family style with plenty of the basil-garlic bread for dipping into the spicy, rich sauce. Simple, vibrant, and made for sharing. Mangia!
