• Kosher salt
• 2 tablespoons unsalted butter
4 slices bacon, diced
2 shallots, chopped
1 cup dry white wine
1/4 teaspoon red pepper flakes
1 28-ounce can crushed tomatoes
12 ounces linguine or spaghetti 
1/4 cup fresh parsley
2 large cloves garlic, smashed
2 pounds mussels, scrubbed and debearded

• Bring a large pot of salted water to a boil.
• Meanwhile, heat the butter in a Dutch oven or deep skillet over medium-high heat.
• Add the bacon and shallots and cook until the bacon starts to brown, about 5 minutes.
• Add the wine and red pepper flakes, increase the heat to high and cook until slightly reduced, about 2 minutes.
• Add the tomatoes, and cook until reduced by half, about 10 minutes.
• Add the pasta to the boiling water and cook as the label directs; drain.
• Pile the parsley, garlic and 1 teaspoon salt on a cutting board and use a large knife to mince and mash them together.
• Add the mussels to the tomato sauce and stir to coat, then cover.
• As the mussels open (2 to 6 minutes), use tongs to transfer them to a bowl; discard any that do not open.
• Add the pasta to the sauce and toss until heated through, about 1 minute.
• Add the parsley-garlic mixture and toss.
• Divide the pasta among bowls and top with the mussels.

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