Mussels in Spicy Tomato Sauce with Squash Ribbons

Serves 4

Mussels may not be something you think about making for dinner on a busy weeknight, but these shellfish cooked in a spicy tomato sauce and intertwined with crisp-tender ribbons of summer squash takes just 20 minutes to prep and 10 minutes to cook.

Prep: 20 minutes

Cook: 10 minutes

Total: 30 minutes

• 2 tablespoons extra-virgin olive oil
• 4 medium shallots, finely chopped
• 4 cloves garlic, minced
• 1 can (28 ounces) Whole30-compliant diced tomatoes
• ½ to 1 teaspoon red pepper flakes
• ½ teaspoon salt
• ½ teaspoon black pepper
• 2 pounds mussels, scrubbed and debearded
• 2 medium yellow summer squash, trimmed and shaved into ribbons (see Tip below)
• 2 tablespoons fresh lemon juice
• ½ cup chopped fresh basil

Heat 1 tablespoon of the olive oil in an extra-large skillet over medium heat. Add the shallots and garlic and cook, stirring, just until softened, about 2 minutes. Add the tomatoes, pepper flakes, salt, and pepper and bring to a boil. Add the mussels. Cover and cook until the mussels are just starting to open, 3 to 4 minutes.

Stir in the squash ribbons. Continue to cook, stirring occasionally, until the mussels have opened and the squash is crisp-tender, 1 to 2 minutes. Discard any mussels that do not open. Drizzle the lemon juice and remaining 1 tablespoon olive oil over the mussels and squash, top with the basil, and serve.

TIP To make squash ribbons, use a vegetable peeler to shave 3 ribbons from 1 side of the squash. Turn the squash 90 degrees and shave 3 ribbons from that side. Repeat turning the squash and shaving ribbons until you reach the seeds. Discard the core.