I had my first taste of sweet, succulent mussels at a recent visit to Mario Batali’s & Nancy Silverton’s Osteria Mozza restaurant in Los Angeles. For antipasti, we ordered steamed mussels with passato di pomodoro, chilies & herbs, served with crusty bread for dipping. This recipe was inspired by our meal that night and is my take on mussels in a spicy tomato sauce. My secret ingredient is crispy pancetta, which adds a salty complexity and a wonderful texture. If you can’t find pancetta, unsmoked bacon is a [...]

linguine & mussels alla diavola is a post from: Cookinghow.com