Angry Mussels** Recipe

Prepare mussels

Rinse mussels under cold water, discard any that remain open after a firm tap, and remove beards by pulling toward the hinge. Set aside on a tray.

Start aromatics

In a large, heavy skillet or wide Dutch oven over medium heat, add the olive oil and butter. When butter foams, add the diced shallot and sauté 2–3 minutes until translucent.

Add garlic and jalapeño

Add minced garlic and diced jalapeños to the pan and cook 30–45 seconds until fragrant, stirring constantly to avoid burning.

Cook prosciutto

Add the julienned prosciutto and cook 1–2 minutes to render some fat and crisp edges, stirring to combine with the aromatics.

Build the tomato-shrimp broth

Stir in the tomato paste and red pepper flakes and cook 30 seconds. Add the canned diced tomatoes (with juices), white wine, and shrimp or vegetable stock. Bring to a simmer and use a wooden spoon to stir up any browned bits from the bottom of the pan. Simmer gently 5 minutes to meld flavors.

Season broth

Taste the broth and add 1 tsp salt and 1 tsp freshly ground black pepper (adjust to taste). Add half of the chopped basil leaves now to infuse aroma.

Cook mussels

Increase heat to medium-high. Add the cleaned mussels to the simmering broth, cover tightly, and steam for 4–6 minutes, shaking the pan once or twice, until mussels open. Discard any mussels that do not open after cooking.

Finish

Uncover, stir gently to combine mussels with broth and prosciutto pieces. Turn off heat and stir in chopped parsley and remaining basil chiffonade. Squeeze a little lemon juice over the top to brighten if desired.

Toast bread: while the broth simmers (or under a broiler), butter the baguette slices lightly and toast until golden and crisp, about 2–4 minutes per side under broiler or in a skillet.

Serve: Transfer mussels and broth to a wide shallow bowl or serve directly from the pan. Spoon several mussels and generous ladles of the tomato-shrimp broth onto each plate. Arrange toasted bread on the side for dipping. Garnish with extra basil leaves, parsley, and an optional sprinkle of grated Parmesan.

Provide lemon wedges at the table and instruct diners to discard any unopened shells. Enjoy immediately while hot.