A delightful dish of mussels cooked in a spicy tomato sauce, perfect for a flavorful dinner.
Chop the tomatoes into small pieces.
Using ripe tomatoes enhances the flavor of the sauce.
Heat the butter and olive oil in a saucepan over medium heat.
Combining butter and olive oil prevents the butter from burning.
Add the diced onion, minced garlic, and chopped chilies to the saucepan and sauté until the onion is translucent.
Stir constantly to avoid burning the garlic.
Stir in the paprika, basil, and tomato paste, cooking for another minute.
Cooking the tomato paste briefly enhances its sweetness.
Add the chopped tomatoes and white wine to the saucepan, stirring to combine. Simmer for 20 minutes.
Simmering allows the flavors to meld together.
Clean the mussels by scrubbing the shells and removing the beards.
Discard any mussels that are open and do not close when tapped.
Place the mussels in a large pot with a lid, adding a splash of water. Steam over high heat until the mussels open.
Discard any mussels that remain closed after steaming.
Combine the steamed mussels with the tomato sauce, stirring gently to coat.
Be gentle to avoid breaking the mussel shells.
Squeeze fresh lemon juice over the mussels and garnish with chopped parsley.
Adding lemon juice brightens the flavors of the dish.
Serve immediately with crusty bread for dipping.
Serving with bread allows you to enjoy every bit of the delicious sauce.
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