Mussels Fra Diavolo

Quick Mussels Fra Diavolo by 2sistersrecipes.com

Mussels Fra Diavolo is a quick seafood dish you can easily enjoy in your own home.  If you truly love ordering mussels in a restaurant, then this recipe for Mussels Fra Diavolo is for you!  Fresh mussels steamed with a few ingredients and served with some crusty bread make a great meal!  It’s easy to make too!

 

Mussels Fra Diavolo is a spicy seafood dish that we enjoy making over and over again.

This is an old recipe, but I wanted to revive it from our archives because this is a great dish to make all year long.

We’re excited to show you how to make the most flavorful broth for this seafood dish. 

Tomatoes, olive oil, fresh parsley, garlic, red pepper flakes, and white wine are used to make its amazing flavorful broth.

A bowl filled with mussels at a dinner table. by 2sistersrecipes.com

Our recipe for mussels fra diavolo will leave you coming back for more… 

My husband loves to make his favorite mussel dish.  He makes the broth, or as he calls it “the sauce” with a spicy kick to it.

You can never have too much bread to soak up every last drop of this restaurant-worthy sauce.

Serve it with some crispy French or Italian bread for a truly unforgettable meal.

Quick Mussels Fra Diavolo by 2sistersrecipes.com
<

NOTES and TIPS When Buying Mussels:

  • When you buy mussels, take a closer look to make sure their shells are fully closed.
  • Keep them refrigerated until you are ready to cook them.  Make sure they are kept in a bag with an opening at the top, to allow them to breathe.
  • While rinsing them, discard any mussels you find already open; those should be thrown out.
  • You can make this seafood dish mild or as spicy as you like by adjusting the amount of crushed red pepper flakes in the recipe.
Quick Mussels Fra Diavolo by 2sistersrecipes.com

HOW TO MAKE QUICK MUSSELS FRA DIAVOLO?

This recipe is a simple process of rinsing the mussels properly, then the sauce is simmered in one pot along with the mussels until they are fully cooked and open their shells.

*Full recipe card below!

Ingredients Needed for Quick Mussels Fra Diavolo:

  • 4 to 6 pounds of fresh live Mussels in shells- rinsed clean
  • 4 ounces extra virgin olive oil
  • 8 large garlic cloves -sliced
  • 3/4 cup fresh parsley- chopped
  •  4 to 5 ripe tomatoes – chopped
  • 1/4 tsp. crushed red pepper flakes
  • 1- (28-ounce) can of Italian whole peeled tomatoes-drained, rinsed
  • 1 cup dry white wine

Directions to Make Quick Mussels Fra Diavolo:

1.  Rinse mussels under cold running water until you remove most of the sand.  Fill a huge pot with cold water again and allow them to soak for at least 15 minutes.  Using your fingers, pull out any beards that are visible between the shells, and discard them.  Transfer mussels into a colander and set them aside.  Throw away any mussels that are found open, they are bad and are not good to eat.

A large pot with mussels and rinsing them.
A pot filled with mussels draining the water out. by 2sistersrecipes.com

2.  In the meantime, using a very large saucepot, heat olive oil, and garlic on medium-low heat.  SautΓ© garlic until slightly golden.  Add the crushed red pepper, ripe tomato, and fresh parsley.  Stir for 1 minute.

3.  Open a can of plump tomatoes, drain all the liquid, and lightly rinse.  Add them to the pot and cook on medium heat for about 15 to 20 minutes.  Add the wine and lower the heat for about 3 minutes.

A pot filled with olive oil, plump tomatoes, parsley and garlic. by 2sistersrecipes.com

4.  Add all mussels and cover.  Turn the heat back on high.  Bring to a boil, then lower to a simmer.
Allow mussels to simmer and steam.  Use a large spoon, to stir the mussels every few minutes to infuse all flavors of the broth and to ensure even cooking.  Steam for about 15 minutes.  The shells will open as the mussels continue to cook while steaming.

5.  Taste the broth for salt. (No salt is really needed; the mussels give enough sodium to the broth). The broth should have a slight kick to it.  If desired, add more crushed red pepper and white wine to taste.

6.  Transfer mussels with broth to a large serving bowl and serve immediately.  Remember to serve with crusty toasted bread at the table for dipping.

Serves 4 to 6

How To Store and Freeze Mussels…

  • Plan to use up the remaining leftovers? If you want to enjoy another meal with the leftovers, broth, and mussels? It is best to do so the very next day. Toss them with your favorite pasta, rice, quinoa, or couscous, and enjoy. Cooked mussels are not good after 48 hours.
  • How to Freeze Leftovers?  You can freeze any leftover “broth/sauce” with mussels, but first, you must discard all their shells before freezing.  Allow the mussels sauce to cool completely before transferring to a sealed container, then freeze. They will freeze for up to 2 weeks.

How To Use Leftovers?

  • The best way to use up any mussel leftovers is to serve it with your favorite pasta or with a risotto.
  • For Risotto: You can use the “mussel broth” to simmer with arborio rice and make a seafood/mussel risotto for another exquisite Italian dinner!  Then toss in the remaining mussels when the rice is fully cooked, and stir until thoroughly heated through. Then serve.

Mussels Fra Diavolo is fantastic when served alone or on top of freshly cooked spaghetti.

Serve it alone or with some spaghetti as a side dish, along with some toasted bread nearby for dipping!

Because the sauce is irresistible!

We always enjoy serving a bowl of mussels fra diavolo with a bottle of chilled Pinot Grigio will complement this dish. Good wine, and delicious seafood will always keep the conversations across the table for a memorable evening.

And, if you enjoy this recipe?  Try our recipe for Calamari Fra Diavolo!  It too is divine!

ENJOY!!

You may enjoy these seafood dishes too!  

Yield: 4 to 6 servings

Quick Mussels - Fra Diavolo

Quick Mussels Fra Diavolo by 2sistersrecipes.com

Quick Mussels Fra Diavolo is an easy meal that your family and friends will never forget. Simple, fresh ingredients: mussels, tomatoes, olive oil, garlic simmered to perfection will leave everyone reaching for the last piece of bread to soak up this delicious sauce. Impress your loved ones with this spectacular meal!

Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes

Ingredients

  • 4 to 6 pounds fresh live Mussels in shells- rinsed clean
  • 4 ounces extra virgin olive oil
  • 8 large garlic cloves -sliced
  • 3/4 cup fresh parsley- chopped
  • 4 to 5 ripe tomatoes - chopped
  • 1/4 tsp. crushed red pepper flakes
  • 1 - (28 ounce) can Italian whole peeled tomatoes-drained, rinsed
  • 1 cup dry white wine

Instructions

  1. Rinse mussels under cold running water, until you remove most of the sand. Fill a huge pot with cold water again and allow them to soak for at least 15 minutes. Using your fingers, pull out any beards that are visible between the shells, and discard them.
  2. Transfer mussels into a colander and set them aside.
  3. Throw away any mussels that are found open, they are bad and not good to eat.
  4. In the meantime, using a very large saucepot, heat olive oil, and garlic on medium-low heat. Sauté' garlic until slightly golden. Add the crushed red pepper flakes, ripe tomatoes, and fresh parsley. Stir for 1 minute.
  5. Open a can of plump tomatoes, drain all the liquid and lightly rinse them.
  6. Add them to the pot and cook on medium heat for about 15 to 20 minutes.
  7. Add wine and lower the heat for about 3 minutes.
  8. Add all mussels and cover.
  9. Turn the heat back on high. Bring to a boil, then lower to a simmer.
  10. Allow mussels to simmer and steam, using a large spoon, stirring the mussels every few minutes to infuse all flavors of the broth and to ensure even cooking. Steam for about 15 minutes. Their shells will open as mussels continue to cook while steaming.
  11. Taste the broth for salt. ( No salt is needed; the mussels give enough sodium to the broth). The broth should have a slight kick to it. If desired, add more crushed red pepper and white wine to taste. Transfer mussels with broth to a large serving bowl and serve immediately. Remember to serve with crusty bread at the table for dipping.
  12. Serves 4 to 6

Nutrition Information:

Yield:

4 to 6 servings

Serving Size:

1 serving (about 1 pound)

Amount Per Serving: Calories: 399Total Fat: 18.8gCarbohydrates: 22.6gFiber: 3.9gSugar: 7.1gProtein: 30.6g

… Thanks for PINNING!

Quick Mussels Fra Diavolo by 2sistersrecipes.com

Hey friends, if you try our Quick Mussels Fra Diavolo, let us know and leave a comment below!  We’d love to hear from you!

Follow us on Instagram, Pinterest, Facebook, and Twitter for more dinner ideas and recipes!  Have fun and snap a photo, and share it on Pinterest, be sure to tag us @2sistersrecipes or hashtag #2sistersrecipes.

NEVER MISS our Recipes!  “Subscribe” and get all new posts “FREE” every time we post a new recipe and reminders of some great older ones too!

Happy Cooking!  πŸ™‚ 

Thanks for stopping by!  

 xo anna and liz

Similar Posts

Leave a Reply

Your email address will not be published. Required fields are marked *

23 Comments

  1. I have a question, why am I required to add normal tomatoes and canned tomatoes?
    My mom says it looks like too many tomatoes.

    1. Hi Elaine, that is a good question. We like to add in fresh ripe tomatoes for additional flavor and texture. Also, the increase amount will give you additional tomato sauce for you to serve over spaghetti or linguine and serve it as a side to the mussels, like most Italian restaurants do. But please, keep in mind it is not required.
      Also, if you are cooking 6 pounds of mussels, then it is not too many tomatoes in the recipe. If you are planning to make only 2 or 3 pounds of mussels, then reduce the amount of tomatoes. I hope this helps. πŸ™‚

    1. Good morning Ellen! You lightly rinse the tomatoes, but it’s not a deal breaker if you don’t. I will go in and edit that. Thanks so much Ellen. πŸ™‚

        1. Hi Sarah! thank you so much! So happy you enjoyed our mussels Fra Diavolo. And welcome to our recipe blog, it’s so nice to meet you. Have a great week! πŸ™‚

    1. Hi Tricia! Well, we know you are fearless in the kitchen! So we believe you only need to try it once- and then you'll be hooked. For sure. PS.. We felt the same way for years – until we watched our Mom make them, then realized it was very easy. We hope you will give it a try- start small and cut the recipe in half and then let us know. πŸ™‚
      Looking forward to hearing from you.