On The Menu Recipe: Dolce Pane E Vino's Mussels

1.5 pounds Mediteranean Mussels

1 teaspoon Chopped herbs like parsley and thyme

4 ounces White wine

1 teaspoon Butter

3 cloves Garlic

2 ounces Tomato and garlic puree, or Italian-style chopped tomatoes

Pinch of Chili flakes

1 Shallot, sliced

1 ounce Olive oil

Lemon slices

Crostini

• Method:

Sauté thin-sliced shallots, chili flakes, and garlic in a pot.

Once shallots and garlic start to turn translucent, add tomato and garlic puree.

Bring to a simmer, then add mussels.

Bring to a simmer again, then add white wine and cover pot on high heat until mussels open.

Add butter and finish with chopped herbs.

Garnish with lemon slices and crostini.