Garlicky Mussels In a Red Wine Tomato Sauce With Pancetta

A plate of musses in a garlicky red wine sauce with tomatoes and pancetta. A piece of bread is also on the plate.

Garlicky Mussels In a Red Wine Tomato Sauce With Pancetta

Simple, delicious, garlicky mussels in a red wine tomato sauce with pancetta. This Mediterranean seafood dish is healthy and full of flavor. Makes for a great appetizer or even a satisfying dinner!

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Prep Time: 15

Cook Time: 8

Course: Appetizer

Cuisine: Mediterranean

Keyword: bacon, make ahead, mollusks, mussels, quick dinner, red wine, sauce, seafood

Servings:

Calories: 522kcal

Author: Jana Dziak

Ingredients

4 lbs mussels scrubbed
¼ cup pancetta diced small (or bacon)
1 head garlic minced
2 shallots minced
1 can tomato paste
2 cups red wine
2 tablespoons of olive oil divided
2 tablespoons butter unsalted
1 teaspoon red pepper flakes adjusted to your taste and spiciness level
2 bay leaves
½ teaspoon Black pepper
Parsley to serve, optional

Instructions

Wash and prepare your mussels (see notes below) and set them aside.
On medium-low heat, add 1 tablespoon of olive oil to heavy stock pot, along with the bay leaves and pancetta (or bacon). Allow the fat to render out, stirring constantly, until they just start to become crisp.
Add the diced shallots. Keep stirring and allow the shallots to slowly turn translucent but do not let them burn, they will cook quickly.
Add the tomato paste and cook, stirring constantly for about 1 minute to cook out the raw taste of the paste. It should begin to darken in colour, but be careful that it does not burn. Add the second tablespoon of olive oil and stir. If it gets too dry, add a splash of water and keep stirring to combine.
Add the minced garlic, black pepper, and hot red pepper flakes, and continue to stir constantly until the garlic becomes fragrant, about 1 minute.
Add the wine, the butter, and turn up the heat, bringing everything nearly to a boil.
Immediately add the mussels and stir to coat them in the sauce. Cover with a lid and steam until your mussels open, about 8 minutes.
Garnish with parsley and serve immediately.

Notes

How To Properly Wash Mussels

Soak the mussels. Soak mussels in a bowl of cold water for twenty minutes. This allows the mussels to expel any extra sediment or sand from inside their shells.
Examine and discard. You only want to cook mussels that are not dead or damaged. Discard cracked shells or mussels that do not close after being tapped or do not stay closed after firmly pressing them together and setting them aside for a minute.
Remove debris. Remove the beards and any mud or other dirst on the outside of the shells.
Final rinse. Under cold running water, give the mussels a final rinse.

Mussels that remain closed after cooking are not dead or dangerous to eat. That is a pervasive myth that has long been debunked. If you can pry open any closed, cooked mussels — they are as delicious and fresh as any other.

Storage & Freezing
Mussels should be eaten as soon as possible after cooking.

Do not freeze leftover mussels and do not refrigerate them for later consumption.

However, any leftover sauce can (and should) be saved. It can be refrigerated for up to 3 days or frozen for up to 3 months.

Top tips

Do not overcook or over-steam your mussels, they will shrink significantly.
Sauce can be made ahead of time if you wish, it is a delicious versatile sauce that can be frozen and kept on hand too.
Can be served with rice too.
The shells can also be saved and crushed after eating to use in your garden for a calcium and assorted mineral boost for the soil.

Nutrition

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