I have received rave reviews from friends for this simple and delicious recipe in a spicy tomato broth! I used Canadian P.E.I. mussels, which were tiny and tasted of the sea. Just the way that I like them! Be sure to serve this dish with a crunchy baguette to dunk in the glorious spicy broth.

Amalfi Coast Mussels in Spicy Tomato Sauce

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Course: Appetizer
Cuisine: Italian
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Degree of Difficulty : Easy
Servings: 4 people
Tip : If you are serving the mussels as a main course allow one pound of mussels per per person , or just a half of a pound if you are serving it as an appetizer.


  • 6-8 cloves garlic cloves grated
  • 4 anchovies in oil drained, chopped
  • 2 tbsp olive oil
  • 2 whole shallots finely sliced
  • 1 can (15 oz) fire roasted chopped tomatoes
  • 12-14 baby plum tomatoes halved
  • 1 1/2 cups tomato purée
  • 1 tbsp tomato paste
  • kosher salt and ground black pepper
  • 2 cups dry white wine
  • 4-6 tbsp unsalted butter
  • 1 tsp crushed red pepper flakes
  • 1 whole lemon, juiced
  • 4 lbs mussels
  • 2 tbsp chopped fresh parsley
  • 10 leaves basil slivered
  • crusty bread for dipping


Gather all ingredients before starting recipe.

  • Finely chop 4 anchovies in oil and grate 6-8 cloves garlic cloves Mix to make a paste on your cutting board.
  • Heat 2 tbsp olive oil in a large deep sided skillet on medium heat. Add 2 whole shallots, sliced and sauté until translucent, about 5-6 minutes.
  • Add garlic and anchovy paste and sauté, stirring constantly, for about 1 minute.
  • Add 12-14 baby plum tomatoes and sauté for 2-3 minutes.
  • Add 1 can (15 oz) fire roasted chopped tomatoes, 1 1/2 cups tomato purée and 1 tbsp tomato paste. Bring the sauce to a simmer and cook for 8-10 minutes.
  • Add 4-6 tbsp unsalted butter, 1 whole lemon, juiced and 1 tsp crushed red pepper flakes (if using). Stir the sauce until the butter has melted and has been fully incorporated. Season with kosher salt and ground black pepper.


  • Add 2 cups dry white wine and bring the sauce to a boil. Add 4 lbs mussels, all at once, and cover and cook until the shells open, about 3 minutes.


  • Sprinkle 2 tbsp chopped fresh parsley and 10 leaves basil over the mussels and ladle the mussels and the sauce into deep bowls.

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