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Black Mussels with Arrabbiata Sauce

By Chef Lonnie Varisco, Performance Foodservice–Caro Serves: 4
Black Mussels with Arrabbiata Sauce
  • Black Mussels

    INGREDIENTS

    • 1 lb. Empire’s Treasure Black Mussels (cleaned & debearded)
    • 8 slices bread, toasted ciabatta
    • 1 qt. Arrabbiata Sauce
    • 2 links chorizo (sliced)
    • 1 bunch Peak Fresh Produce Onion(s), green (chopped)
    • 1/4 c. Piancone olive oil, extra virgin

    INSTRUCTIONS

    In a large sauté pan, add oil and sausage and cook for 4-5 minutes. Add green onions, mussels and arabiatta sauce. Cover the pan and cook for 5-6 minutes until mussels have opened, then serve in four equal portions with two slices of bread.

  • Arrabbiata Sauce

    INGREDIENTS

    • 1/4 c. Piancone olive oil
    • 1/4 c. Peak Fresh Produce Garlic, clove(s) (minced)
    • 1 #10 can Roma Tomatoes, canned
    • 2 c. Kalamata olives, pitted and halved
    • 1 c. capers (rinsed & drained)
    • 1/2 T. salt, Kosher
    • 1 T. Roma Crushed Red Pepper
    • 1 c. Peak Fresh Produce Parsley, fresh (coarsely chopped)
    • 1/4 c. Peak Fresh Produce Oregano (minced)

    INSTRUCTIONS

    In a medium sauce pan, heat olive oil over low heat. Add garlic and cook until garlic is light gold. Crush tomatoes by hand (with juice) and add tomatoes to pan. Add olives, capers, kosher salt, and red pepper flakes. Simmer gently over moderate heat for 20 minutes. Adjust seasonings and add chopped parsley and oregano. Stir to combine and enjoy!

    Additional Notes: 7 oz. portions