3 to 4 lb. mussels
3 tbsp. EVOO
3 tbsp. butter
4 shallots, finely chopped
1 tbsp. Aleppo pepper, chili flakes, or Calabrian chili paste
6 cloves garlic, thinly sliced
1 tbsp. smoked or sweet paprika
2 tbsp. sun-dried tomato paste or tomato paste
1 cup white wine
1 lemon, juiced
Handful of fresh parsley and celery leaves, chopped
Crusty bread, charred, for serving
Rinse and take a good look over the mussels. (I buy mine online already cleaned, but you can ask the fish counter pro to do that as well.) Make sure all the beards and barnacles have been trimmed and scraped away. If any mussels are open, tap them on the counter; if they close, they're good to go; if not, discard them.
In a large lidded deep skillet or Dutch oven, heat the EVOO, three turns of the pan, and butter over medium-high. Once the butter is melted, add the shallots and a pinch of salt and black pepper. Cook, stirring, for 2 minutes. Add the Aleppo pepper, garlic, and paprika; stir for 1 minute. Add the tomato paste, stirring until coated, then pour in the wine. Stir in mussels and cover. Cook for 10 minutes or until mussels have opened (discard any mussels that do not open). Stir in the lemon juice and parsley and celery leaves. Taste and season with salt, if necessary. Serve with the crusty bread.