This can be served as an appetizer or a full dinner.

Ingredients

Sauce

  • 2 Tbsp. extra-virgin olive oil
  • 1/2 medium onion, minced
  • 3 basil sprigs fresh
  • 4-6 garlic cloves, minced
  • 1/2 tsp. dried oregano or 2 sprigs fresh
  • 1 tsp. crushed red pepper( adjust up or down depending on how spicy you like it)
  • Sea saltsalt
  • 1/2 cup dry white wine
  • 1 Tbsp. tomato paste
  • 1 Tbsp. sugar
  • One 28-ounce can tomato puree, preferably
  • Pepper

Mussels

  • 1/4 cup extra-virgin olive oil
  • 1/4 cup minced shallot
  • 4-6 garlic cloves, chopped
  • 1/2 cup dry white wine
  • 3 pounds mussels, scrubbed and debearded
  • Or see instructions below for frozen pre-cooked mussels.
  • Chopped parsley, for serving
  • Crusty bread, for serving

Sauce

  • In a large saucepan, heat the olive oil until shimmering.
  • Add the onion, basil, garlic, oregano, crushed red pepper and a generous pinch of salt and cook over moderately high heat, stirring occasionally, until softened, about 5 minutes.
  • Add the wine, tomato paste and sugar and simmer for 2 minutes.
  • Add the tomato puree and bring just to a boil.
  • Cover partially and simmer over moderately low heat, stirring occasionally, until thickened and reduced to 3 cups, about 30 minutes.
  • Season the sauce with salt and pepper.
  • While the sauce is simmering start boiling your pasta.

Then Mussels

  • In a large saucepan, heat the olive oil over medium heat.
  • Add the shallot, garlic and crushed red pepper and cook over high heat, stirring, until fragrant, about 1 minute.
  • Add the wine and boil until reduced by half, about 3 minutes.
  • Stir in the tomato sauce and bring to a simmer.
  • Stir in the mussels, cover and cook until the mussels open, 3 to 5 minutes; discard any mussels that do not open.
  • Season lightly with salt.

Frozen pre-cooked mussels

You can cook for 8-10 minutes in the pasta water or put the mussels directly into your sauce for the last 10 minutes of simmering.

Pasta

Drain the pasta and put in individual bowls. Top individual plates with the mussels and sauce.

Sprinkle with chopped parsley and serve with crusty bread.