Recipes Mussels Fra Diavalo 5.0 (1) 2 Reviews 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 By Andrew Zimmern Andrew Zimmern Andrew Zimmern is an Emmy-winning and James Beard Award-winning TV personality, chef, writer, and social justice advocate. Food & Wine's Editorial Guidelines Published on July 10, 2014 Print Rate It Share Share Tweet Pin Email Photo: Photo © Madeleine Hill Active Time: 25 mins Total Time: 1 hr Yield: 6 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 Directions 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. 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. Rate it Print