Step 1

Wash your mussels under cool water, pat dry, set aside. In a deep pot with a drizzle of olive oil, sweat out shallot, garlic and red pepper flakes. Season with salt and pepper.

Step 2

Next, add in your Calabrian chili pepper paste and sweat out. Then add in your crushed tomatoes and simmer for another few minutes.

Step 3

Next, add in your wine and reduce for 2-3 minutes, then melt your butter in.

Step 4

Once your sauce is all combined and the butter is melted throughout, add in the mussels, and stir well to toss with the sauce. Cover with a lid and steam until your mussels open, about 5-6 minutes.

Step 5

Remove the lid and turn off the heat. Toss in chopped parsley. Serve with freshly cracked pepper and crusty bread to dip into your sauce!