Andrew Zimmern Cooks: Mussels Fra Diavolo - Andrew Zimmern

Ingredients

• 2 tablespoons extra-virgin olive oil
• 2 garlic cloves, minced
• 1/2 medium onion, minced
• 1 basil sprig
• Pinch of crushed red pepper
• 1/2 teaspoon dried oregano
• 1/2 cup dry white wine
• Kosher salt
• Pinch of sugar
• 1 tablespoon tomato paste
• One 28-ounce can tomato puree
• Pepper
• 1/4 cup extra-virgin olive oil
• 2 garlic cloves, thinly sliced
• 1/2 teaspoon chile flakes
• 1/4 cup shallot, minced
• 1 cup dry white wine
• 3 pounds mussels, scrubbed and debearded
• 1/2 cup parsley leaves
• Baguette, for serving