San Marzano plum tomatoes—known for their pure tomato flavor—are the secret supermarket find in this super quick simmering sauce. Available in shelf-stable boxes as well as cans, their perfect balance of sweetness and acidity make them worth seeking out. As the mussels open, the sauce flavors the briny meat in the shells. Crusty baguette is a must-have to soak up the extra sauce. Serve with mixed greens tossed with Italian vinaigrette. Prep tip: Check the mussels while you clean them and discard any that are already open or that have cracked shells—they won't be fresh.

This Story Originally Appeared On cookinglight.com

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Credit: Victor Protasio

Recipe Summary

total:
15 mins
active:
15 mins
Yield:
Serves 4 (serving size: 2 cups)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat olive oil and butter in a large Dutch oven over medium-high until butter melts and starts to foam, about 1 minute. Add shallot and prosciutto; cook, stirring occasionally, until shallot is translucent and prosciutto is crisp, about 5 minutes. Add garlic and crushed red pepper; cook, stirring often, until fragrant, about 1 minute. Add tomatoes, wine, sugar, and salt; bring to a simmer.

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  • Add mussels to sauce. Cover and cook until mussels start to open, 4 to 5 minutes. (Discard any mussels that do not open.) Stir in 1 tablespoon parsley. Lightly toss, and spoon into 4 bowls. Top with remaining 1 tablespoon parsley and, if desired, lemon wedges. Serve with bread.

Nutrition Facts

376 calories; fat 10g; saturated fat 3g; protein 38g; carbohydrates 26g; fiber 2g; sugars 4g; added sugar 1g; sodium 548mg.
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