Mussels in Spicy Tomato Sauce

I love a spicy tomato sauce. My favorite way to enjoy a robust, rich, spicy sauce is with seafood. 

I created this recipe for Fred Meyer’s Taste of Spain Event! A special thank you to the Kroger Stores for sponsoring this post! :)

You can shop the Taste of Spain Event at your local Kroger and Fred Meyer Stores beginning April 3rd! 

mussels in spicy tomato sauce

I set out to learn more about the foods of Spain. I began my mini crash course by watching Anthony Bourdain’s Parts Unknown. 

There were a few take aways:

  1. I NEED to experience Spain (the food, the culture, the SIESTAS)
  2. Pork. Lots of pork.
  3. Tapas!

I then read Tapas Revolution by Omar Allibhoy. 

In my watching and reading, I found that seafood was a stable, and a good sauce is key. 

Mussels in spicy sauce

Mussels in Spicy Tomato Sauce
Author: Amanda
Prep time:
Cook time:
Total time:
Serves: 2-4 servings
  • 2 pounds of mussels
  • 1 yellow onion finely chopped (about 1 cup)
  • 2 tablespoons finely chopped garlic
  • 1 (14) ounce can of chopped tomatoes
  • ½ teaspoon red pepper flakes
  • 1 cup seafood stock
  • 1 ½ teaspoons sugar
  • ½ teaspoon kosher salt
  • 2 tablespoons olive oil
  • 2 tablespoons slivered toasted almonds, finely chopped
  • ¼ cup chopped flat leaf parsley
  1. Clean the mussels really well. Rinse under cold running water, several times.
  2. In a dutch oven, heat olive oil. Add in the onions and garlic and cook until fragrant.
  3. Add the chopped tomatoes into the pot and stir.
  4. Add in the sugar, kosher salt and red pepper flakes.
  5. Allow the sauce to simmer for 10 minutes.
  6. Pour the seafood stock into the pot and bring to a boil
  7. Add the mussels and almonds to the pot, and place the lid on the pot.
  8. Allow the mussels to steam for 20 minutes, until they open (discard any that have not opened)
  9. Spoon the sauce into a bowl and add the mussels to the bowl
  10. Top with parsley
  11. Serve with bread
  12. Enjoy

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  1. These mussels are absolutely gorgeous! My husband and I are actually in the middle of binging Bourdain’s Parts Unknown, and we watched the Spain episode a few nights ago. It took be back to my time in Spain, even though it was a different region. I probably ate more mussels in Spain than anywhere, else and these look amazing!

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