Spicy Mussels with Pancetta and Fresh Tomatoes

By Caroline Wright
July 6, 2014
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Serves: 4

  • 1 tablespoon butter
  • 1 shallot, chopped
  • 2 garlic cloves, chopped
  • 4 ounces thick-sliced pancetta, chopped
  • 1/2 teaspoon red pepper flakes
  • 1 cup red wine
  • 2 pounds fresh mussels
  • 4 plum tomatoes, cored, seeded, and chopped (about 2 cups)
  • Crusty bread for serving
  1. Heat butter in a Dutch oven (or another large, heavy-bottomed pot with a lid) over medium heat. Add shallot, garlic, and pancetta and cook, stirring occasionally, until shallot is tender and pancetta has rendered, about 5 minutes.
  2. Add pepper flakes, wine, and mussels; cover and bring to a boil, then reduce to a simmer and cook until the mussels have opened, 8 to 10 minutes (discard those that do not open). Serve with bread, if desired.

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