Step 1

Add the olive oil to a large pot over medium-high heat. Once hot, add the garlic and shallots. Cook for 2-3 minutes, or until the shallot begins to turn translucent on the edges.

Step 2

Add the chili flakes and the Italian Calabrian chili pepper paste and mix to combine. Cook for 2 minutes to let the flavours come together, stirring often.

Step 3

Deglaze the pot with the white wine. Then add the tomatoes, tomato sauce, and fresh basil. Cook the tomato sauce for 5 minutes, or until the sauce has thickened up.

Step 4

Add the mussels to the pot. Use a spoon to toss the mussels in the tomato sauce to coat them. Cover the pot with a lid, reduce the heat to medium, and let the mussels cook for 5 minutes.

Step 5

After 5 minutes, add the parsley to the mussels and toss the mussels again to combine. The mussels are cooked through when the shells have opened and the meat is firm and is an orange colour. If some mussels did not open, discard these as they are dead.

Step 6

Add the mussels and the sauce to a serving plate. Garnish with fresh parsley leaves and a drizzle of olive oil. Serve warm with a side of garlic bread and enjoy!