Restaurants owned by San Carlo group span worldwide, with one of its flagship London locations being Chichetti in Knightsbridge
The chain restaurant serves a delicious range of Venetian-style tapas dishes, including authentic Italian seafood, meat, pizza, pasta and salad recipes.
Chichetti’s ‘Cozze all Arrabbiata’ is one of the must-try menu items made with a flavoursome blend of arrabbiata sauce and fresh herbs to season the mussels.
It couldn’t be easier to make at home with a simple list spanning just seven ingredients – five of which you’re almost guaranteed to have in your kitchen cupboard.
This Cozze all Arrabbiata takes a mere 12 minutes to make and is delicious served with crusty bread or crostini.
Method
Start by cleaning the mussels by placing them in the sink under running water. Pick up each mussel and check that it’s firmly closed, discarding any open mussels.
Scrub each mussel clean with a stiff brush to get rid of any barnacles, pulling off the hairy ‘beard’ that sticks out from the shell, if it has one.
When the mussels are ready to be cooked, make a start on the sauce by first heating the olive oil in a large non-stick pan over medium heat.
Next, add the crushed garlic followed by the chopped chilli pepper. Sauté for about a minute until fragrant, then add the cleaned mussels and parsley, then cover with a lid.
Cook for approximately two minutes or until the mussels open up and discard any mussels that remain closed.
Now add the tomato sauce. Carefully pour in the passata and stir gently to coat the mussels then leave to simmer for about 10 minutes, stirring occasionally.
To serve, transfer the Cozze all Arrabbiata to a serving dish and garnish with freshly chopped parsley. Add a side of hot crostini or toasted bread.
