1. Add olive oil to a hot pan. Add the butter, shallots, garlic, and chili flakes. Swirl together. 01:18
2. Once the aromatics are golden in color, add the tomato sauce and mussels. Cover the pan with a lid and cook for three to four minutes. 01:57
3. While the mussels are cooking, julienne the basil. 02:43
4. Check the pan to ensure that the mussels are opening and that the tomato sauce is thickening. Add the basil. Give the mixture a light stir. 03:01
5. Transfer the mussels and sauce to a serving dish. Drizzle with a bit of olive oil to finish and serve with bread. 03:39
6. To eat, scoop the mussel meat out of the shell and use the bread to soak up the tomato sauce and juices. 04:18
What You'll Need
- Wide pan or pot
- Cutting board
- Serving dish
- Olive oil
- Chili flakes
- Tomato sauce
- Crusty bread
Before cooking, make sure mussels are clean of seaweed and
sand and that all mussel shells are closed. Remove the beard by pinching the seaweed-like tendrils with thumb
and forefinger and pulling them out.
To check if a mussel is alive, lightly tap on the shell and it should close. If it remains open, discard.
Healthy, properly handled mussels will open after cooking. Mussels that remain closed after cooking should be thrown away.