Spicy Mussels With Pancetta And Fresh Tomatoes

• 1 tablespoon butter
• 1 shallot, chopped
• 2 garlic cloves, chopped
• 4 ounces thick-sliced pancetta, chopped
• 1/2 teaspoon red pepper flakes
• 1 cup red wine
• 2 pounds fresh mussels
• 4 plum tomatoes, cored, seeded, and chopped (about 2 cups)
• Crusty bread for serving

1. Heat butter in a Dutch oven (or another large, heavy-bottomed pot with a lid) 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 pepper flakes, wine, and mussels; cover and bring to a boil, then reduce to a simmer and cook until the mussels have opened, 8 to 10 minutes (discard those that do not open). Serve with bread, if desired.

butter, shallot, garlic, pancetta, red pepper, red wine, fresh mussels, tomatoes, crusty bread

Taken from food52.com/recipes/29449-spicy-mussels-with-pancetta-and-fresh-tomatoes (may not work)