1 lb mussels
1/4 lb pancetta
1/2 yellow onion, finely diced
6 cloves garlic, finely diced
1 C white wine
1 C cicken broth
1 Tbsp tomato paste
1 28-oz can diced tomatoes (juice reserved)
1/4 tsp red pepper flakes
salt and pepper
olive oil
Directions:
1. Heat 2 T olive oil in saute pan over medium heat. Cook pancetta until rendered and crispy (6ish minutes). Reserve pancetta.
2. Add onion and garlic and saute 5 minutes.
3. Add tomato paste and cook 1 minute.
4. Add wine to deglaze pan and reduce about 5 minutes.
5. Add tomatoes and chicken broth. Bring to boil and simmer 30 minutes.
6. Add mussels and cook 5 minutes or until mussels open.
7. Serve over fresh pasta or bread
