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20 Minute Meals: Spicy Mussels with Pancetta & Tomatoes

Spicy Mussels with Pancetta & Tomatoes #festfoods Do mussels sort of freak you out?  They definitely did for me, at first.  But now that I know what I am doing, they have become my best friend.  Our meat team cleans them for you, so all you have to do is rinse ‘em, toss ‘em in a bath of this amazingly spicy broth with cherry tomato halves and crispy bacon, and let ‘em steam until they pop open.  You’ll have a first-class dinner ready in 20 minutes.  Oh, and don’t forget to sop up the broth with crusty bread.  It’s a requirement.

20 Minute Meals: 

Spicy Mussels with Pancetta & Tomatoes

Recipe and photo adapted from Food 52


1 Tbsp. butter

1 shallot, minced

2 garlic cloves, minced

2 oz. thick-sliced pancetta or bacon, chopped

½ tsp. crushed red pepper flakes

½ cup red wine

2 lbs. fresh mussels, cleaned

1 pint cherry tomatoes, halved

Crusty whole grain bread, for serving (or gluten free bread to make gluten free)  


  1. Heat butter in a Dutch oven or large pot over medium heat. Add shallot, garlic and pancetta and cook, stirring occasionally, until shallot is tender and pancetta has rendered, about 5 minutes.
  2. Add red pepper flakes, wine and mussels; cover and bring to a boil, then reduce to a simmer and cook until the mussels have opened, 8-10 minutes (discard those that do not open). Serve with bread, if desired.

  Serves: 4 *Per Serving:  Calories 330, Total Fat 14g (Saturated 3g, Trans 0g), Cholesterol 70mg, Sodium 740mg, Total Carbohydrate 14g (Dietary Fiber 1g, Sugars 2g), Protein 30g, Vitamin A 25%, Vitamin C 50%, Calcium 8%, Iron 50%  

Julie Andrews is a Registered Dietitian Nutritionist (RDN) with Festival Foods and is certified by the state of Wisconsin.


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