Mussels in Spicy Tomato Sauce

By jeknudson

Ingredients

• 1 tablespoon extra-virgin olive oil
• 1 tablespoon unsalted butter
• 2 tablespoons finely chopped shallot
• 1 ounce prosciutto, diced
• 2 teaspoons finely chopped garlic
• 1/2 teaspoon crushed red pepper
• 1 cup chopped boxed or canned San Marzano tomatoes (such as Pomi)
• 1/2 cup dry white wine
• 1 teaspoon granulated sugar
• 3/8 teaspoon kosher salt
• 2 pounds mussels, scrubbed and debearded
• 2 tablespoons chopped fresh flat-leaf parsley, divided
• Lemon wedges (optional)
• 8 (1/2-oz.) whole-wheat baguette slices, toasted

Details

Servings 4
Adapted from cookinglight.com

Preparation

Step 1

Step 1
Heat olive oil and butter in a large Dutch oven over medium-high until butter melts and starts to foam, about 1 minute. Add shallot and prosciutto; cook, stirring occasionally, until shallot is translucent and prosciutto is crisp, about 5 minutes. Add garlic and crushed red pepper; cook, stirring often, until fragrant, about 1 minute. Add tomatoes, wine, sugar, and salt; bring to a simmer.

Step 2
Add mussels to sauce. Cover and cook until mussels start to open, 4 to 5 minutes. (Discard any mussels that do not open.) Stir in 1 tablespoon parsley. Lightly toss, and spoon into 4 bowls. Top with remaining 1 tablespoon parsley and, if desired, lemon wedges. Serve with bread.