Clean mussels well!

In a pan over low heat, cook pancetta to render out the fat. Once crispy, remove pancetta from pan.

In rendered pancetta fat, saute garlic and shallots until fragrant, then add tomato paste and cook until the color turns a deep red.

Turn heat up to medium and add mussels, wine, mix well, and cover.

Once mussels open, remove. I like to do it one at a time to prevent overcooking but you can also wait until they are all open and remove together. Toss any mussels that do not open.

Add butter, fresh tomatoes, and salt to sauce. Whisk until well combined, then add lemon juice and taste for salt.

Turn off the heat and add parsley and cooked pancetta. Pour broth over mussels and serve with fries, bread, pasta, or whatever you’d like!