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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Ingredients
- 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
Units:
Instructions
- 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.
Mussels
- 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.
Serving
- Sprinkle chopped parsley and basil over the mussels and ladle the mussels and the sauce into deep bowls.
