Directions

• Soak the mussels in fresh water for 10-20 minutes, scrub, debeard, and drain.
• While the mussels are soaking, prep the rest of the ingredients.
• In a large saute pan with a lid, add in a splash of olive oil on medium heat. Add in the red pepper flakes, garlic, shallots, and stem of the basil leaves. Fry for 2-3 minutes and then add in the tomato paste. Cook for an additional minute and add in the white wine. Cook for 2-3 minutes. Add in the mussels and tomato sauce. Add a few pinches of kosher salt and a pinch of black pepper. Add in the tomato sauce and mix together to incorporate. Place the lid on top of the pan and steam until the mussels open (5-7 minutes).
• Turn off the heat and remove any mussels that did not open. Add in the butter and mix to incorporate. Taste and adjust for seasoning.
• Garnish with parsley, green onions, and fresh lemon juice. Enjoy with bread or pasta.