3 lb (1.4 kg) live mussels
2 tbsp (30 ml) olive oil
1 small yellow onion, halved and thinly sliced
1 tsp (5 ml) anchovy paste
1/8 tsp (0.5 ml) crushed red pepper flakes
1 tbsp (15 ml) minced shallot
1 tsp (5 ml) minced garlic
1 1/2 cups (375 ml) seeded and diced plum tomatoes OR vine-ripened tomatoes
1/4 cup (60 ml) dry white wine
1 bay leaf
Salt and freshly ground black pepper
1/4 cup (60 ml) whole black olives, pitted and coarsely chopped

Method

Clean and debeard the mussels and rinse in a colander under cold running water, discarding any whose shells are cracked or do not close tightly when tapped. Set aside.

Heat the oil in a Dutch oven or large, heavy pot or skillet over medium-high heat until it shimmers. Add the onion and cook about 6 minutes, stirring occasionally, until translucent. Add the anchovy paste and crushed red pepper flakes. Add the shallot and garlic; cook for about 30 seconds, stirring constantly, until they are aromatic.

Add the tomatoes, wine, bay leaf, a pinch of salt and pepper to taste.
Bring to a boil, then add the mussels to the pot. Cover tightly and cook for 10 to 12 minutes, until the mussels have opened.

Scoop the mussels into a large heated bowl or individual bowls. Discard the bay leaf; discard any mussels that have not opened.

Add the olives to the remaining sauce, stirring to combine. Season with salt and pepper to taste. Spoon the sauce over the mussels and serve immediately.

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