Ingredients

Sauce

2 tablespoons extra-virgin olive oil

1/2 medium onion, minced

1 basil sprig

2 garlic cloves, minced

1/2 teaspoon dried oregano

Pinch of crushed red pepper

Kosher salt

1/2 cup dry white wine

1 tablespoon tomato paste

Sugar

One 28-ounce can tomato puree, preferably Italian

Pepper

Mussels

1/4 cup extra-virgin olive oil

1/4 cup minced shallot

2 garlic cloves, thinly sliced

1 teaspoon crushed red pepper

1 cup dry white wine

3 pounds mussels, scrubbed and debearded

Chopped parsley, for serving

Crusty bread, for serving

Preparation

  1. MAKE THE SAUCE In a large saucepan, heat the olive oil until shimmering. Add the onion, basil, garlic, oregano, crushed red pepper and a generous pinch of salt and cook over moderately high heat, stirring occasionally, until softened, about 5 minutes. Add the wine, tomato paste and a generous pinch of sugar and simmer for 2 minutes. Add the tomato puree and bring just to a boil. Cover partially and simmer over moderately low heat, stirring occasionally, until thickened and reduced to 3 cups, about 30 minutes. Season the sauce with salt and pepper.

  2. MAKE THE MUSSELS In a large saucepan, heat the olive oil until shimmering. Add the shallot, garlic and crushed red pepper and cook over high heat, stirring, until fragrant, about 1 minute. Add the wine and boil until reduced by half, about 3 minutes. Stir in the tomato sauce and bring to a simmer. Stir in the mussels, cover and cook until the mussels open, 3 to 5 minutes; discard any mussels that do not open. Season lightly with salt, then transfer the mussels and sauce to a platter. Sprinkle with chopped parsley and serve right away with crusty bread.