Mussels Fra Diavolo - Andrew Zimmern

Ingredients

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