I have received rave reviews from friends for this simple and delicious recipe in a spicy tomato broth! I used Canadian P.E.I. mussels, which were tiny and tasted of the sea. Just the way that I like them! Be sure to serve this dish with a crunchy baguette to dunk in the glorious spicy broth.

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  • Course Appetizer
  • Cuisine Italian
  • Keyword 15 Minute Meal, Fast, Flavor, For Foodies, Spring-Early Summer
Servings Prep Time Cook Time
4 people 5 minutes 15 minutes
Passive Time Total Time
20 minutes
Servings Prep Time Cook Time
4 people 5 minutes 15 minutes
Passive Time Total Time
20 minutes
If you are serving the mussels as a main course allow one pound of mussels per per person , or just a half of a pound if you are serving it as an appetizer.
Degree of Difficulty
  • 6-8 cloves garlic cloves grated
  • 4 anchovies in oil drained, chopped
  • 2 tbspn olive oil
  • 2 whole shallots finely sliced
  • 1 can (15 oz) fire roasted chopped tomatoes
  • 12-14 baby plum tomatoes halved
  • 1 1/2 cups tomato puree
  • 1 tbspn tomato paste
  • kosher salt and ground black pepper
  • 2 cups dry white wine
  • 4-6 tbspn unsalted butter
  • 1 tspn crushed red pepper flakes
  • 1 lemon juice of 1 lemon
  • 4 lbs mussels
  • 2 tbspn chopped fresh parsley
  • 10 leaves basil slivered
  • crusty bread for dipping
Servings: people
  1. Gather all ingredients before starting recipe.
  2. Finely chop anchovies and grate garlic. Mix to make a paste on your cutting board.
  3. Heat oil in a large sauté pan on medium heat. Add sliced shallots and sauté until translucent, about 5-6 minutes.
  4. Add garlic and anchovy paste and sauté, stirring constantly, for about 1 minute.
  5. Add baby plum to tomatoes and sauté for 2-3 minutes.
  6. Add canned tomatoes, tomato paste and tomato purée. Bring the sauce to a simmer and cook for 8-10 minutes.
  7. Add the butter, lemon juice and pepper flakes (if using). Stir the sauce until the butter has melted and has been fully incorporated.
  1. Add the wine and bring the sauce to a boil. Add the mussels all at once and cover and cook until the shells open, about 3 minutes.
  1. Sprinkle chopped parsley and basil over the mussels and ladle the mussels and the sauce into deep bowls.

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