Tip : 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.
Ingredients
- 6-8 cloves garlic cloves grated
- 4 anchovies in oil drained, chopped
- 2 tbsp 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 purée
- 1 tbsp tomato paste
- kosher salt and ground black pepper
- 2 cups dry white wine
- 4-6 tbsp unsalted butter
- 1 tsp crushed red pepper flakes
- 1 whole lemon, juiced
- 4 lbs mussels
- 2 tbsp chopped fresh parsley
- 10 leaves basil slivered
- crusty bread for dipping
Instructions
Gather all ingredients before starting recipe.
- Finely chop 4 anchovies in oil and grate 6-8 cloves garlic cloves Mix to make a paste on your cutting board.
- Heat 2 tbsp olive oil in a large deep sided skillet on medium heat. Add 2 whole shallots, sliced and sauté until translucent, about 5-6 minutes.
- Add garlic and anchovy paste and sauté, stirring constantly, for about 1 minute.
- Add 12-14 baby plum tomatoes and sauté for 2-3 minutes.
- Add 1 can (15 oz) fire roasted chopped tomatoes, 1 1/2 cups tomato purée and 1 tbsp tomato paste. Bring the sauce to a simmer and cook for 8-10 minutes.
- Add 4-6 tbsp unsalted butter, 1 whole lemon, juiced and 1 tsp crushed red pepper flakes (if using). Stir the sauce until the butter has melted and has been fully incorporated. Season with kosher salt and ground black pepper.
Mussels
- Add 2 cups dry white wine and bring the sauce to a boil. Add 4 lbs mussels, all at once, and cover and cook until the shells open, about 3 minutes.
Serving
- Sprinkle 2 tbsp chopped fresh parsley and 10 leaves basil over the mussels and ladle the mussels and the sauce into deep bowls.