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Prep time
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Crushed red chili flakes give this classic dish its fiery reputation. As the mussels cook, they open and release their natural juices, adding to the rich flavor of the tomato broth. Reducing the tomato and wine mixture before adding the mussels will ensure the broth has just the right texture.


  • 2 Tbsp. extra-virgin olive oil
  • 1 large shallot, minced
  • 2 cloves garlic, thinly sliced
  • 1 tsp. crushed red pepper flakes

How to prepare

  1. Heat olive oil in a large saucepot over medium-high heat. Add shallots, garlic and red pepper and cook for about 5 minutes or until shallots are golden, stirring frequently. Stir in white wine and cook about 3 minutes or until reduced by half. Stir in Mutti® Finely Chopped Tomatoes, reduce heat to medium-low and simmer partially covered about 20 minutes or until thickened slightly, stirring occasionally.
  2. Add mussels to the pot and stir gently to distribute them evenly within the sauce. Cover and cook for 5 minutes. Gently shake the pan a couple of times during cooking, without removing the cover, to redistribute the mussels. After 5 minutes, remove the cover from the pan to check the mussels. Most should be open. If some remain closed, cover and cook for an additional 2 minutes. At this time, if any mussels are still closed, discard them.
  3. Arrange mussels in shallow serving bowls and ladle sauce over them. Serve with crusty bread or over hot cooked pasta. Garnish with fresh parsley.