Mussels with Spicy Heirloom Tomato Sauce

Ingredients

1 T extra-virgin olive oil
2 T unsalted butter
1/2 chopped large yellow onion
4 chopped garlic cloves
1/2 t crushed red pepper
2 cups chopped heirloom tomatoes (you can also use boxed or canned tomatoes for this)
1/2 cup dry white wine
1 t granulated sugar
Salt to taste
2 pounds mussels, scrubbed with beards removed (If you’re using wild mussels, soak ahead of time in salt water for 20 minutes to release any grit or sand. If you’re using cultivated mussels, you do not need to do this step)
4 T chopped fresh herbs (I like to use a mixture of basil & parsley)
Lemon wedges
Baguette slices

Directions

Heat olive oil and butter in a large pot or Dutch oven on medium-high heat until butter is melted. Add onion and garlic, stirring occasionally until onion is translucent (about 5 minutes). Add crushed red pepper and cook for another minute until fragrant. Add tomatoes, wine, sugar and salt. Bring to a simmer. Add mussels to sauce and cover. Cook about 5 minutes until mussels start to open. Throw away any mussels that do not open. Stir in fresh herbs and toss lightly. Garnish with lemon wedges and serve with slices of baguette. Enjoy!