The Mediterranean is rich in mussels, in particular in the rocky coastal regions. They are also abundant in the coastal regions of the United States. Cozze, or mussels, are a very popular dish in Italy, especially around Naples. It seems that just about every Italian American restaurant has some rendition of a mussels dish: alla Posillipo (spicy tomato sauce), alla marinara (mild fresh tomato sauce), and so on. Well, here is a spicy one. Mussels are not an expensive seafood and deliver a lot of flavor if fresh and still briny from the sea. Otherwise, save your San Marzano for another dish.

　　

Ingredients

serves 4 to 6

　　6 tablespoons extra-virgin olive oil

　　8 garlic cloves, sliced

　　28-ounce can Italian plum tomatoes, preferably San Marzano, crushed by hand

　　1/2 teaspoon dried oregano

　　1/2 teaspoon kosher salt

　　1/2 teaspoon peperoncino flakes

　　3 pounds mussels, soaked and scrubbed clean

　　10 large fresh basil leaves, shredded

　　

Step 1

Heat 5 tablespoons olive oil in a large Dutch oven over medium-high heat. Add the sliced garlic, and cook until the garlic sizzles and turns just golden around the edges, about 2 minutes. Add the tomatoes, slosh out the can with 1/4 cup hot water, and add that to the pot. Season with the oregano, salt, and peperoncino. Bring to a boil, and simmer until slightly thickened, about 10 minutes.

　　

Step 2

Once the sauce has thickened, add the mussels, stir, and adjust the heat so the sauce is simmering. Cover, and simmer until the mussels open, about 5 minutes.

　　

Step 3

Once the mussels have opened (discard any that have not), stir in the basil, and drizzle with the remaining tablespoon of olive oil. Transfer the mussels to a serving bowl, and pour juices over. Serve immediately.

　　

NOTE

Step 4

Instead of the canned tomatoes, you can use 2 pints of cherry or grape tomatoes, halved.

　　Reprinted with permission from Lidia's Italy in America by Lidia Matticchio Bastianich and Tanya Bastianich Manuali. Copyright © 2011 by Lidia Matticchio Bastianich and Tanya Bastianich Manuali. Excerpted by permission of Knopf, a division of Random House, Inc. All rights reserved. Buy the full book from Amazon or Bookshop.