Quick Mussels Fra Diavolo

• 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 spicy, by adding crushed red pepper flakes to the recipe.

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

Simply toss the spaghetti with the mussel sauce and have some toasted Italian or French bread nearby for dipping because the sauce is irresistible!

We always enjoy eating a bowl of our Quick Mussels Fra Diavolo with family and friends.  A bottle of chilled Pinot Grigio will complement this dish… and will keep the conversations flying across the table for a memorable evening. 

ENJOY!!

*You can follow along below or jump to the bottom for our full recipe card.

Ingredients Needed for Quick Mussels – Fra Diavolo:

• 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

DIRECTIONS:

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 aside.  Throw away any mussels that are found open, they are bad and are not good to eat.

2.  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, ripe tomato, and fresh parsley.  Stir for 1 minute.

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

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, 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.  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. 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

Storing and Freezing:

•  You can freeze any leftover broth/sauce with mussels (first, discard all shells) for future use.  You can freeze this sauce for up to 2 weeks.

•  You may use any leftover broth and mussels for any seafood risotto dish, or just toss it with some spaghetti the day you defrost. 

•  Simply defrost.  If you’re planning to use it to make risotto, first remove and reserve any remaining mussels and set them aside to add them in at the very last few minutes.  You can use the broth to simmer the rice with it, then toss in any remaining mussels into the rice mixture when the rice is completely cooked, and serve.  

•  If you want to save any broth and mussels for another meal, it’s best to use it the very next day.  Toss it with your favorite pasta and enjoy it.

You may enjoy these seafood dishes too!  

• Spaghetti with Lobster Tails Sauce

• Little Neck Clams in Wine and Garlic Broth

• Spaghetti with Shrimp Marinara

• Easy Shrimp Dinner

• Perfect Mussels Provencale