PREPARATION

1. Dice the shallots, heat a splash of olive oil in a large pan, and cook for 5-10 minutes over low heat until they are translucent.
2. Chop the garlic, add it to the pan along with the Aleppo pepper, a pinch of salt, and pepper, and cook for another 2 minutes.
3. Cut the cherry tomatoes in half and add them to the pan along with the glass of white wine. Cook for a few minutes.
4. Meanwhile, clean the mussels. Fill a large bowl with cold water and a generous handful of salt, and let the mussels soak. Remove any broken or open mussels (if you tap them on the counter and they don’t close).
5. Add the mussels to the pan and steam for about 5 minutes, shaking the pan occasionally. Once all the mussels have opened, they are cooked and can be spooned out into a large bowl.
6. Add the butter to the pan and let the sauce reduce for a few more minutes. Meanwhile, chop the parsley.
7. Pour the tomato sauce over the mussels, finish with the chopped parsley, and serve.