I always forget how ridiculously easy mussels are to make. They cook in hardly any time at all. They’re great in pastas, sans-shell in soups, even chilled with some seafood sauce, but, best of all? They’re cheap! A couple Sundays ago, I wanted a quick and easy dinner, so thought mussels would be the way to go. This vodka tomato sauce would also be pretty stellar on some spaghetti with some homemade meatballs. Just saying…
If you’re not a booze hound like me, feel free to leave the vodka out. It just adds a nice little kick to the sauce.
What you’ll need…
1 TBSP butter
2 cloves garlic
1 yellow onion (finely chopped)
1 12.5 0z canned tomatoes (I use Scarpone’s Fire Roasted Tomatoes)
2 TBSP vodka
1 TSP cayenne pepper
2 TSP smoked paprika
1 TSP cane sugar
1 12.5 oz can artichoke hearts (drained, quartered)
1 meyer lemon (zest and juice)
1 lb fresh mussels
1 TBSP fresh parsley (garnish, optional)
salt and pepper
warm bread (for soaking up the sauce, optional)
Start by melting the butter in a large pan. Add in the garlic and chopped onion and cook on medium-high heat until softened, about 5 minutes. Next, pour in the canned tomatoes, vodka, cayenne, paprika and sugar. Bring to a simmer, reduce to medium heat and let cook,uncovered, for 20 minutes.
After simmering, add the chopped artichoke hearts, lemon zest and juice to the sauce and continue to cook for 5 more minutes. After 5 minutes, season to taste with salt and pepper.
Finally, turn to medium-high heat, toss in the mussels, cover and cook until the shellfish pop open, about 3-4 minutes. Pour the piping hot mussels and sauce into a large serving platter and devour with friends. So good!
Total cook time…30 min
5 Comments to “Mussels with Spicy Vodka Tomato Sauce”
- Roasted Garlic Pork Meatballs and Walnut Pesto
- Roasted Cauliflower and Bacon Soup
- Coconut and Acorn Squash Bisque
- Winter Squash, Tomato and Split Pea Stew
- Honey Roasted Chicken Thighs with Tomato and White Bean Cassoulet
- Appetizers & Co.
- Ask Dan
- Calgary & Area
- Season 2
- Season 3
- Something Sweet
- Top Chef Canada: Taking The Challenge Home
- United States