Ingredients

• 1 pound mussels
• 1 Tablespoon olive oil
• 1 Tablespoon butter
• 1 shallot, sliced
• 8 cloves of garlic, sliced
• 1/4 cup white wine
• 1/4 cup chicken stock
• 1 teaspoon chili flakes
• 2 cups crushed tomatoes
• serve with crusty or grilled bread
• 1 Tablespoon chopped parsley
• 1 lemon, cut into wedges
• salt and pepper, to taste

Instructions

Rinse the mussels under cold water, scrubbing the shells and removing any beards. Discard any mussels that are open or damaged.

In a large pot or skillet, heat 1 Tablespoon of olive oil and 1 Tablespoon of butter over medium heat. Add the sliced shallot and sauté for about 2-3 minutes until translucent. Then, add the sliced garlic and saute for a minute. Pour in the white wine, scraping the bottom of the pot to deglaze. Let it reduce by half, then add the chicken stock and let it simmer for 2-3 minutes.

Add chili flakes, cooking for an additional 1-2 minutes until fragrant.

Add the tomato sauce to the pan and season with salt and pepper. Allow it to simmer for 2-3 minutes to meld the flavors.

Next, gently add the mussels to the pan, stirring to coat them in the sauce. Cover the pan and cook for 5-7 minutes, or until the mussels have opened. Discard any mussels that have not opened.

Remove the pan from heat and garnish with a lemon wedge and chopped parsley.

Serve with crusty or grilled bread.