Mussels Fra Diavolo con Crema

Clean your mussels and set them aside.

Heat butter and olive oil in a large pan over medium-high heat until melted. Add shallots and cook until translucent (about three to four minutes).

Add salt, black pepper, red pepper flakes, stock, white wine and tomato puree (or tomato sauce). Reduce heat to medium and bring to a simmer. Cook at a simmer for 8-10 minutes.

Add mussels, cover the pan and cook for 3-5 minutes. Mussels are done when all of the shells have steamed open.

Pour cream and Parmesan cheese over top and toss the shells around in the sauce to coat. Discard any shells that didn’t open. Pour the shells and sauce into a large bowl, garnish with parsley and serve with crusty bread.