One-Pot Wonders

Spicy Mussels with Pancetta and Fresh Tomatoes

July  6, 2014
5 Ratings
  • Serves 4
What You'll Need
  • 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.

See what other Food52ers are saying.

  • Ann Winston
    Ann Winston
  • Alix
  • trefoiles
Before her diagnosis, Caroline wrote a book on cakes called Cake Magic!. She started developing a birthday cake using her gluten-free mix found in that book. Check out other recipes she’s developing for her new life—and the stories behind them—on her blog, The Wright Recipes. Her next book, Soup Club, is a collection of recipes she made for her underground soup club of vegan and grain-free soups she delivers every week to friends throughout Seattle's rainy winter.

3 Reviews

Ann W. December 3, 2019
Given the order in which the ingredients are listed, it appears that one should add the tomatoes along with the mussels. However, I have added tomatoes after the pancetta etc. have blended, and before adding the mussels. I've let them soften and reduce for about 5 minutes before continuing with the recipe. It seems to work well, and the end result is delicious.
Alix August 24, 2014
When do you add the tomatoes?
trefoiles September 25, 2015
Sure wish I knew. Put them in with the mussels and reduced the sauce. Wish I had seen the problem before I started!