Mussels Fra Diavalo

F&W contributing editor Andrew Zimmern recommends using plump, wild Mediterranean mussels from Maine or Penn Cove mussels from the Pacific Northwest in this recipe. Simple and elegant, it's a classic summer dish that is best served with lots of crusty bread for dipping.

 
Slideshow: Mussels

  • Active:
  • Total Time:
  • Servings: 6
KEY: Summer, Father's Day, Italian, Mediterranean, Basic/Easy, Healthy, Web Exclusive, Dinner

Related Video

More Videos
The Easiest Way to Shuck a Bunch of Oysters

Ingredients

sauce
  • 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
mussels
  • 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

How to make this recipe

  1. Make the Sauce In a large saucepan, heat the olive oil until shimmering. Add the onion, basil, garlic, oregano, crushed red pepper and a generous pinch of salt and cook over moderately high heat, stirring occasionally, until softened, about 5 minutes. Add the wine, tomato paste and a generous pinch of sugar and simmer for 2 minutes. Add the tomato puree and bring just to a boil. Cover partially and simmer over moderately low heat, stirring occasionally, until thickened and reduced to 3 cups, about 30 minutes. Season the sauce with salt and pepper.
  2. Make the Mussels In a large saucepan, heat the olive oil until shimmering. Add the shallot, garlic and crushed red pepper and cook over high heat, stirring, until fragrant, about 1 minute. Add the wine and boil until reduced by half, about 3 minutes. Stir in the tomato sauce and bring to a simmer. Stir in the mussels, cover and cook until the mussels open, 3 to 5 minutes; discard any mussels that do not open. Season lightly with salt, then transfer the mussels and sauce to a platter. Sprinkle with chopped parsley and serve right away with crusty bread.

Make Ahead

The tomato sauce can be refrigerated for up to 5 days.

Contributed By Photo Photo © Madeleine Hill Published June 2014

Related Video

More Videos
The Easiest Way to Shuck a Bunch of Oysters




464902 recipes/mussels-fra-diavalo 2014-07-10 Andrew Zimmern summer|fathers-day|italian|mediterranean|6|basic-easy|healthy|web-exclusive|weeknight-dinner june-2014 recipes,mussels-fra-diavalo 464902
Close