Mussels Al Diablo Food

MUSSELS FRA DIAVOLO

Steps:

• Cook linguine pasta in a large pot of rapidly boiling salted water until al dente, according to package directions.
• In a large saucepan over medium heat, add pure olive oil, then add cloves of garlic.
• Once the cloves of garlic begin to shimmy in the pan, add the mussels and sauté for 3-4 minutes, tossing occasionally.
• Add one third jar of Rao's Homemade® Arrabbiata Sauce and bring to a simmering boil.
• Cover, reduce flame to a low simmer and cook until all mussels open. Discard any unopened mussels.
• Drain pasta and return to pot over medium heat - immediately add 2 6oz. ladles of Rao's Homemade® Arrabbiata Sauce and toss until pasta is coated.
• Plate coated pasta in a large serving bowl - top with remaining sauce and mussels - garnish with chopped parsley and serve hot.

MUSSELS DIABLO

Steps:

• 1. Scrub mussels, clean and slice mushrooms, wash spinach and remove any tough stems
• 2. Steam mussels - And put garlic bread in oven.
• 3. In an everything pan I barely spray a little olive oil, add garlic and sauté lightly, add mushrooms and continue sautéing just a few seconds, drain any fluid from mushrooms. Add tomato sauce (Classico Spicy Basil sauce) and let simmer for 15-20 minutes. Top with the spinach, cover pan until spinach is wilted, approximately 4-5 min. Stir well once spinach is wilted.
• 4. The mussels should be done right around the same time as the sauce and the bread. Drain and discard any unopened mussels.
• 5. Put mussels on a platter with open mussels facing up. Pour sauce, with wilted spinach over the platter, covering the mussels. Slice garlic bread and cut into triangles, place garlic bread around edge of platter.

MUSSELS FRA DIAVOLO

Steps:

• Scrub the mussels under running cold water making sure they are closed tight and remove the beards.
• In a large pot over high heat bring to a boil about 1" of water.
• Reduce the heat to low and add the mussels-cover and cook until the shells open about 5 minutes.
• Discard any that do not open.
• Discard the top shell from each mussel; rinse the mussel in the broth left in the pot to remove any left over s and.
• Let broth stand awhile to let the sand settle in the bottom of the pot. Pour 3/4 cup of the broth into a measuring cup and discard any remaining broth being careful not to pour any sand into the cup.
• In a large skillet over med.
• heat, heat the oil and Saute onions, green pepper and garlic until tender but not brown.
• Prepare the pasta as directed on the package. Cut the fish into 1" chunks.
• Into the onion mixture, add toma toes with the liquid from the can, all remaining ingredients, except mussels- the fish and mussel broth.
• (If you are adding more seafood add it now). Turn the heat to high and bring to a boil-when this comes to a boil, reduce heat to low-cover and simmer 5-7 minutes or until fish is cooked through.
• Add the mussels on the half shell and heated through.
• To serve, put the pasta onto plates or a large platter, spoon the fish/mussel mixture over and top with fresh grated Parmesan cheese.

SEAFOOD LINGUINE FRA DIAVOLO

Steps:

• Bring a large 1-gallon pot of water to a boil, add 2 tablespoons of the salt to the pot and place the pasta in it. Cook, stirring occasionally, until al dente, about 10 minutes. Drain and then transfer pasta to a large bowl and drizzle with 1 tablespoon of the olive oil. Toss to coat the pasta well, then set aside.
• As the pasta cooks, set a 14-inch saute pan over medium-high heat and add the remaining olive oil. Once hot add the red jalapenos. Season the shrimp with 2 teaspoons of the Essence, add the shrimp to the pan and cook for 1 minute. Turn the shrimp over and cook another minute. Remove the shrimp from the pan and set aside as you prepare the sauce.
• Place the onions in the pan and cook until wilted, about 3 to 4 minutes. Add the garlic and saute until fragrant, about 30 seconds. Add the red pepper flakes and saute briefly before adding the tomato sauce and tomato paste. Cook the sauce briefly, then add the clams to the pan. Cover the pan and cook the clams for 1 minute, remove the lid, add the mussels to the pan and replace the cover. Cook the mussels for 2 minutes, remove the lid and season the calamari with the remaining 1 teaspoon of Essence before adding them to the pan along with the seared shrimp and the pasta. Continue to cook the pasta, tossing to blend the pasta with the sauce, and season with the remaining 1 1/4 teaspoons of the salt, about 2 minutes. Garnish the pasta with the chopped parsley and cheese and serve.
• Combine all ingredients thoroughly.
• Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch, Published by William Morrow, 1993.

SHRIMP FRA DIAVOLO

Steps:

• Toss the shrimp in a medium bowl with 1 teaspoon of salt and red pepper flakes. Heat the 3 tablespoons oil in a heavy large skillet over medium-high heat. Add the shrimp and saute for about a minute, toss, and continue cooking until just cooked through, about 1 to 2 minutes. Transfer the shrimp to a large plate; set aside. Add the onion to the same skillet, adding 1 to 2 teaspoons of olive oil to the pan, if necessary, and saute until translucent, about 5 minutes. Add the tomatoes with their juices, wine, garlic, and oregano. Simmer until the sauce thickens slightly, about 10 minutes. Return the shrimp and any accumulated juices to the tomato mixture; toss to coat, and cook for about a minute so the flavors meld together. Stir in the parsley and basil. Season with more salt, to taste, and serve.

SEAFOOD FRA DIAVOLO WITH PASTA

Steps:

• In a large saucepan, heat 2 tablespoons of the olive oil with the garlic and shallots over medium heat.
• When the garlic starts to sizzle, pour in the tomatoes and tomato sauce.
• Season with salt and red pepper.
• Bring to a boil.
• Lower the heat, add the red wine and tomato paste and simmer for 30 minutes, stirring occasionally.
• Meanwhile, bring a large pot of lightly salted water to a boil.
• Cook pasta for 8 to 10 minutes, or until al dente; drain.
• In a large skillet, heat the remaining 2 tablespoons of olive oil over high heat.
• Add the shrimp, calamari and scallops.
• Cook for about 4 minutes (or until done), stirring frequently, or until the shrimp turn pink.
• Add seafood to the tomato mixture, and stir in the parsley.
• Cook for 3 to 4 minutes, or until the sauce just begins to bubble.
• Serve sauce over pasta.

SEAFOOD FRA-DIABLO

Steps:

• In a large high sided skillet over medium high heat, add tomato sauce, diced tomatoes, wine, garlic, Italian seasoning and crushed red pepper.
• heat until just starting to bubble, add mussels and clams, cook until they start to open.
• Lower temperature to medium and add shrimp and squid, cook 4-5 minutes until shrimp and squid cook,be careful not to over cook shrimp and squid to avoid them becoming chewy and not tender.
• serve over pasta and garnish with cheese or parsley and enjoy.