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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15 Minute Meal, Fast, Flavor, For Foodies, Spring-Early Summer
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
6-8cloves garlic clovesgrated
4anchoviesin oildrained, chopped
1can (15 oz)fire roasted chopped tomatoes
1 1/2cupstomato puree
kosher salt and ground black pepper
2cupsdry white wine
1tspncrushed red pepper flakes
1lemonjuice of 1 lemon
2tbspnchopped fresh parsley
crusty bread for dipping
Gather all ingredients before starting recipe.
Finely chop anchovies and grate garlic. Mix to make a paste on your cutting board.
Heat oil in a large sauté pan on medium heat. Add sliced shallots and sauté until translucent, about 5-6 minutes.
Add garlic and anchovy paste and sauté, stirring constantly, for about 1 minute.
Add baby plum to tomatoes and sauté for 2-3 minutes.
Add canned tomatoes, tomato paste and tomato purée. Bring the sauce to a simmer and cook for 8-10 minutes.
Add the butter, lemon juice and pepper flakes (if using). Stir the sauce until the butter has melted and has been fully incorporated.
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.
Sprinkle chopped parsley and basil over the mussels and ladle the mussels and the sauce into deep bowls.