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Bobby Flay’s Steamed Mussels in Spicy Tomato Broth with White Wine

  • Author: Misfits Market


  • 2 tablespoons canola or olive oil
  • 2 shallots, coarsely chopped
  • 4 garlic cloves, finely chopped and crushed to a paste
  • Kosher salt and freshly ground black pepper
  • 4 anchovy filets, finely chopped and crushed to a paste
  • 1 1/2 cups tomato sauce
  • 2 cups dry white wine
  • 1 stick unsalted butter, cut into cubes
  • 1 teaspoon crushed red pepper flakes
  • Half a lemon, juiced
  • 4 pounds live mussels, scrubbed (if available, Prince Edward Island mussels are the best because they are the cleanest and most consistent)
  • 2 tablespoons chopped fresh flat leaf parsley
  • 10 basil leaves, roughly chopped
  • Crusty bread such as semolina or baguette, sliced and toasted, for serving


  1. Heat the oil in a large stockpot over medium heat. Add the shallots and sweat until soft but no color is achieved, about 3 minutes. Add the crushed garlic and cook for 30 seconds, season salt and pepper. Stir in the tomato sauce and anchovies and cook for 2 minutes.
  2. Add the mussels, white wine, crushed red pepper, lemon, and butter, stir once gently, cover with a tight fitting lid and bring to a boil. Reduce the heat to a simmer and cook just until the mussels open, about 4 minutes.
  3. Discard any mussels that do not open. Stir in the parsley and basil. Transfer the mussels and broth to a large bowl. Serve immediately with warm crusty bread or toasts.