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Clean and de-beard the mussels and
rinse in a colander under cold running water, discarding any
whose shells are cracked or do not close tightly when tapped.
Set aside.
Heat the oil in a Dutch oven or
large, heavy pot or skillet over medium-high heat until it
shimmers. Add the onion and cook about 6 minutes, stirring
occasionally, until translucent. Add the anchovy paste and
crushed red pepper flakes. Add the shallot and garlic; cook for
about 30 seconds, stirring constantly, until they are aromatic.
Add the tomatoes, wine, bay leaf,
a pinch of salt and pepper to taste.
Bring to a boil, then add the mussels to the pot. Cover tightly
and cook for 10 to 12 minutes, until the mussels have opened.
Scoop the mussels into a large
heated bowl or individual bowls. Discard the bay leaf; discard
any mussels that have not opened.
Add the olives to the remaining
sauce, stirring to combine. Season with salt and pepper to
taste. Spoon the sauce over the mussels and serve immediately.
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