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 four-time James Beard Award-winning TV personality, chef, writer and social justice advocate. As the creator, executive producer and host of Travel Channel's Bizarre Foods franchise, Andrew Zimmern's Driven by Food and Emmy-winning The Zimmern List, he has devoted his life to exploring and promoting cultural acceptance, tolerance and understanding through food. In 2020, Andrew returned to television with his MSNBC series What's Eating America, and in 2021, he premiered Family Dinner on Chip & Joanna Gaines' Magnolia Network. In 2022, Andrew Zimmern's Wild Game Kitchen will premiere on the Outdoor Channel. All three shows were created by Intuitive Content, the full-service television and digital production company that Andrew heads as both founder and CEO. 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 hrs 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