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1
Pulse tomatoes with juices in food processor just a few times to break down into a coarse puree; set aside.
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2
Bring large pot of water to boil for pasta.
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3
Meanwhile, in a wide skillet or saucepan with lid, combine crushed garlic clove and shallot with white wine.
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4
Bring to a boil and add mussels.
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5
Cover and cook, shaking pan from time to time, 2 to 4 minutes, or until mussels open up.
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6
Check mussels after 2 minutes; transfer open mussels to a bowl using tongs.
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7
Cover pan again, wait another minute, and repeat until all mussels have opened.
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8
Leave mussels to cool in bowl until easily removed from shells.
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9
Remove half from shells and leave other half intact.
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10
Taste a mussel; if it is sandy, give them all a very quick rinse and drain in a colander.
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11
Transfer to a bowl and keep covered while you make tomato sauce.
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12
Place a strainer over another bowl, line with cheesecloth and strain the liquid in the pan into bowl.
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13
Reserve 1/2 cup.
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14
Rinse and dry pan.
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15
Heat olive oil over medium heat in pan and add minced garlic and red pepper flakes.
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16
Cook, stirring, just until fragrant, about 30 seconds to 1 minute.
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17
Add tomatoes, thyme or marjoram (or both), and sugar.
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18
Turn heat up to medium-high and cook, stirring often, 5 to 10 minutes, until tomatoes have cooked down slightly.
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19
Add 1/2 cup broth from mussels, stir together and bring to a simmer.
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20
Taste and add salt as needed (you may not need to add any).
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21
Tip all mussels, shelled and unshelled, into sauce, cover and turn heat to very low or remove from heat if not serving right away.
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22
Keep warm while you cook pasta.
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23
Warm a large bowl for the pasta.
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24
When water for pasta comes to a rolling boil, salt generously and add pasta.
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25
Cook al dente, following the directions on the package.
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26
Drain and toss in the warm bowl with tomato sauce, mussels and parsley.
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27
Serve right away.
