Mussels with a Spicy Tomato Sauce

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Step 1

Heat olive oil and butter in a large Dutch oven over medium high until the butter melts and starts to foam, about 1 minute

Step 2

Add shallot and prosciutto. cook, stirring occasionally until the shallot is translucent and prosciutto is crisp, about 5 minutes

Step 3

Add garlic and crushed red pepper. Ccook, stirring often until fragrant, about 1 minute

Step 4

Add tomatoes, wine, sugar and salt. Bring to a simmer

Step 5

Add muscles to sauce. Cover and cook until muscles start to open, 4-5 minutes. Discard any muscles that do not open

Step 6

Stir in 1 tablespoon of parsley

Step 7

Lightly toss, and Spoon into four bowls. Top with remaining one tablespoon parsley and lemon wedges. Serve with bread