Mussels in Calabrian Chili Pasta

Ingredients: 

2 (2lb bags) of mussels
8 TBSP butter
1 box bucatini pasta noodles
2 cups of white wine
8 cloves of garlic, minced
2 shallots, minced
2 TBSP sofrito
16 Calabrian Chilis, chopped (from the jar with oil)
pinch of red pepper flakes
1 cup panko bread crumbs
seasonings: garlic powder, salt, pepper, red pepper flakes
Lemon zest
parsley, chopped
2 TBSP olive oil

Directions: 

1. Cook your pasta according package directions and reserve. 

2. In your dutch oven, add the panko along with 2 TBSP olive oil, salt, pepper, garlic powder, red pepper flakes and 1/2 lemon zest. Toast until golden brown and crispy. Remove and reserve.  

3. I made this dish in batches. You will only cook one bag of mussels at a time. So the directions will walk you through the mussels step once and then you repeat. Add 4 TBSP butter to a large dutch oven.

4. Add 1/2 of the following to the dutch oven:  sofrito, shallot, minced garlic, calabrian chilis, red pepper flakes. Cook for about 2 minutes or until fragrant. 

5. Add 1 cup of wine, then add in 1 bag of mussels. Toss and cover. Cook over medium high heat for about 7-8 minutes or until all mussels are open. If they don't open, throw them out. 

6. To serve, plate half of the pasta on two shallow bowls (total this make 4 large servings). Divide the mussels over two plates making sure to bring plenty of the pan ingredients and sauce with the mussels. Top with bread crumbs, parsley and more lemon zest. 

When ready for the next serving, turn on the heat on the dutch oven again and start back at step 3.