Mussels Fra Diavolo

5 from 1 vote

This spicy mussels recipe in marinara sauce is so delicious and the perfect seafood appetizer. Mussels Fra Diavolo is best served with crunchy crostini for dipping in the sauce.

Prep Time15

Cook Time30

Total Time45

Course: Appetizer

Cuisine: Italian

Diet: Diabetic, Gluten Free

Servings: servings

Calories: 120kcal

Author: Vincent DelGiudice

Cost: $20

Equipment

1 large saucepan

Ingredients

3 lbs mussels
1 medium onion, chopped
3 cloves garlic, sliced
1 tablespoon tomato paste
1 tablespoon calabrian chili peppers in oil
¾ cup white wine
1 28 oz can whole plum tomatoes
1 teaspoon oregano
1 teaspoon salt
¼ tsp black pepper
2 tablespoon olive oil
2 tablespoon fresh chopped parsley.

Instructions

Debeard and rinse the mussels. Remove any mussels with broken shells or shells that don't close when you tap on them.
In a large saucepan on medium heat, add 2 tablespoon olive oil. Add the onions and saute for 5 minutes until translucent. Then stir in the garlic for 1-2 minutes until the garlic is fragrant.
Stir in the tomato paste and calabrian chili peppers. Combine well with the onions and garlic and saute for another 3 minutes. Add the White wine and bring to a simmer. Simmer for 3 minutes.
Add the whole plum tomatoes and break them apart with a wooden spoon. Stir in the seasonings and bring the sauce to a simmer. Simmer for 15 minutes.
Add the mussels to the pan and cover. Steam for 3-5 minutes or until all the mussels open up. Toss the mussels in the sauce and transfer to a serving bowl. Garnish with fresh chopped parsley.

Notes

Add the tomato paste directly to the pan and let it saute for a few minutes before adding the wine. This step intensifies the flavor. Combine this with the calabrian chili peppers to really spice up the dish.
Make sure to toss the mussels in the sauce so that the flavor really gets into the meaty part of the mussel.
Throw away any mussels that don't open up.

Nutrition