15-Minute Mussels


  • 2 oz. pancetta, chopped
  • 1 tbsp. olive oil
  • 1 small onion, diced
  • 2 cloves garlic, minced
  • 1 tsp. crushed red pepper (add more if you like!)
  • 1 cup chopped San Marzano tomatoes
  • 2 lb. mussels, scrubbed and debeard
  • 3 tbsp. grated Parmesan
  • Chopped basil for garnish


  • Heat olive oil in a large Dutch oven over medium-high heat, add the pancetta and onion and cook until pancetta is crisp and onion is translucent. Add the garlic and crushed red pepper and cook for about 1 more minute. Add the tomatoes and bring to a simmer.
  • Add the mussels to the sauce. Cover and cook until the mussels start to open, about 5 minutes. Discard any mussels that do not open. Add chopped basil and lightly toss the mussels in the sauce.
  • Spoon into bowls, top with grated Parmesan and serve!

Related Stories