MUSSELS IN SPICY RED SAUCE
I love this dish, which is often called "Mussels Fra Diavolo", because my Italian Grandmother made it often, especially around the holidays. The lusty combination of mussels and spicy red sauce is irresistible. It's Italian-American comfort food. Forget about serving this with pasta, you absolutely must have a loaf of crusty, chewy Italian or French bread to dip in the sauce. Make sure to put an empty bowl on the table to accommodate the shells. For equipment you will need a large (10 to 12 inch) high sided saute pan (sauteuse) or a 6 to 6 quart pot with a tight fitting lid, a large spoon, and a Chinese wire mesh skimmer or slotted spoon. Red Sauce: I know my red sauce. My credentials: I grew up at the Jersey Shore, I had an Italian grandmother and I worked as a cook at Marenzi Restaurant in North Beach, San Francisco, back in the 1970's. This recipe is one for you to keep. My Napolitano red sauce is a great building block to making all sorts of dishes. It can be used to for a quick pasta dinner or for simmering fresh squash and/or bell peppers and onion. You can also use this red sauce as a base to make a "fra diavolo" with mussels, lobster or other sea food, even with leftovers and serve with rice or pasta. The most important concept in making this sauce is to really brown (caramelize) the onions and carrots, creating a natural sweetness that balances with the acidic tomatoes. For equipment you will need a 5-quart Dutch oven or heavy pot, and a wooden spoon.
Provided by Food Network
Categories appetizer
Yield 4 servings
Number Of Ingredients 23
Steps:
- Heat the olive oil in a pan over medium heat. Add the garlic and red pepper, and saute until fragrant, stirring, about 30 seconds. Add the white wine and tomato sauce, increase the heat to high, cover and bring to a boil.
- Add the mussels and replace the lid. Cook over high heat 3 minutes. Remove the lid and stir once gently. Continue to cook until the mussels are completely open and firmly cooked, about 4 minutes more.
- Remove the pot from the heat and transfer the mussels gently from the pot to a large bowl with a Chinese wire mesh skimmer. Return the pot to the heat and increase the heat to high. Boil for a minute or 2, until the sauce is thick enough to coat a spoon. Pour the sauce over the mussels and serve immediately.
- Place the canned tomatoes in a large bowl and place your (clean) hands in the bowl and crush the tomatoes so they breakup into a range of small pieces.
- In a 5-quart Dutch oven heat the olive oil over medium heat until it is fragrant, but before it smokes, about 40 seconds. Add the bay leaves and stir them in the oil until they begin to brown, about 10 seconds. Add the garlic and cook for 1 minute until it starts to turn golden brown, then add the onions, carrots, and oregano. Cook the vegetables until they are very brown, about 15 to 20 minutes. Stir occasionally, just enough to prevent them from scorching.
- Add the crushed tomatoes with their juice, the tomato paste, salt and pepper, and 1 1/2 cups of water, (white wine or clam juice can be added depending on the intended use) and bring to a boil. Lower the heat, and simmer, partially covered until the sauce level has reduced by 2 or 3 inches and the sauce is thick enough to coat the back of a spoon. Cook the sauce for about 1 hour, stirring occasionally so it doesn't stick.
- Remove from heat, cool down in the pot, then when at room temperature, transfer to a sealed plastic container and refrigerate until ready to use.
- This sauce will keep 10 days in a well-sealed container in the refrigerator.
- Using my recipe for basic Red Sauce, you can make a quick and spicy "fra diavolo" sauce that is delicious drizzled over grilled squid and other seafood. For equipment you will need a 3-quart saucepan and a wooden spoon.
- Heat the olive oil in a 3-quart saucepan slightly over medium heat and saute the garlic and crushed red pepper until the garlic is fragrant and beginning to brown, about 40 seconds.
- Add the Red Sauce, clam juice, and salt, to taste, and simmer, stirring occasionally over medium-low heat, until the sauce returns to the thickness and quantity of the Red Sauce, about 15 minutes.
FRA DIAVOLO SAUCE WITH LINGUINE
Steps:
- Heat crushed garlic and 2 tablespoons olive oil in a large saucepan over medium heat until garlic starts to sizzle. Stir in tomatoes, red pepper flakes, oregano, basil, and salt. Bring to a boil, reduce heat to low, and simmer for 30 minutes, stirring occasionally.
- Bring a large pot of lightly salted water to a boil. Cook linguine at a boil until tender yet firm to the bite, about 11 minutes; drain.
- Heat 2 tablespoons olive oil in a large skillet over high heat. Stir in shrimp and scallops. Cook, stirring frequently, until shrimp turn pink, about 2 minutes. Remove from heat.
- Stir shrimp, scallops, mussels, and parsley into tomato mixture. Cook until sauce begins to bubble and mussels open, about 7 minutes. Pour sauce over linguine and serve.
Nutrition Facts : Calories 364.3 calories, Carbohydrate 50.8 g, Cholesterol 64 mg, Fat 9 g, Fiber 4 g, Protein 22.3 g, SaturatedFat 1.3 g, Sodium 849.3 mg, Sugar 6.4 g
MUSSELS FRA DIAVOLO
Here is a pasta with Mussels recipe that we enjoy: Other seafood may be added-shrimp, crab, lobster, white fish etc:
Provided by JANIC412
Categories Mussels
Yield 5-6 serving(s)
Number Of Ingredients 16
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.
Nutrition Facts : Calories 607.1, Fat 11.4, SaturatedFat 2, Cholesterol 59.7, Sodium 1343.4, Carbohydrate 77.3, Fiber 4, Sugar 5, Protein 43.4
QUICK MUSSELS FRA DIAVOLO
Mussels in a spicy red marinara sauce - simple and elegant, best served with lots of whole wheat crusty bread for dipping into the delicious sauce.
Provided by Gina
Categories Dinner
Time 30m
Number Of Ingredients 9
Steps:
- In a large saucepan, heat the olive oil over medium-high heat until hot.
- Add the shallot, garlic and crushed red pepper and cook until fragrant, about 1 minute.
- Add the wine and boil until reduced by half, about 3 minutes.
- Stir in the marinara sauce and bring to a simmer.
- Stir in the mussels, cover and cook until the mussels open, 6 to 8 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.
Nutrition Facts : ServingSize 8 mussels + sauce, Calories 214 kcal, Carbohydrate 14 g, Protein 11 g, Fat 10 g, SaturatedFat 8.6 g, Cholesterol 30 mg, Sodium 543 mg, Fiber 10 g
MUSSELS FRA DIAVOLO
Great with crusty french bread to dip in the sauce. It indicates spaghetti sauce in the ingredient list because it wouldn't let me say fra diavolo sauce. You can find this type of sauce where the other spaghetti sauces are. We LOVE Victoria's
Provided by jellygirl
Categories Mussels
Time 30m
Yield 10 , 1 serving(s)
Number Of Ingredients 4
Steps:
- ****cleaning mussels***** Make sure that the mussels are closed. If they are open, tap them and make sure that they close, if they are not closed DO NOT USE THEM. Make sure to run them under water to remove the sand, and pull off the "beard". You can let them sit in the fridge in a large bowl of ice if you are not ready to make them yet.
- Saute onion in butter till translucent. Add garlic.
- Add mussels, then add wine and sauce and stir.
- Cover for 15 minutes until they open.
Nutrition Facts : Calories 615.7, Fat 13.4, SaturatedFat 2.8, Cholesterol 129.6, Sodium 1781.6, Carbohydrate 42.2, Fiber 4.2, Sugar 14.3, Protein 57
More about "mussels fra diavolo food"
MUSSELS FRA DIAVALO RECIPE - ANDREW ZIMMERN | FOOD & …
From foodandwine.com
5/5 (1)Total Time 1 hrServings 6
- 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.
- 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.
MUSSELS FRA DIAVOLO - NUTRITION STARRING YOU
From nutritionstarringyou.com
Reviews 10Estimated Reading Time 4 minsServings 3Calories 426 per serving
- In a large colander, thoroughly rinse and inspect mussels, discarding any cracked or open shells and making sure to debeard any mussels still holding on to one.
- While pasta is cooking, place mussels in a large pot with a lid. Cover and turn on heat to high, watching until mussels have opened- approximately 3-5 minutes.
SEAFOOD FRA DIAVOLO WITH LINGUINI | RECIPE - RACHAEL …
From rachaelrayshow.com
Estimated Reading Time 3 mins
ANDREW ZIMMERN COOKS: MUSSELS FRA DIAVOLO
From andrewzimmern.com
Estimated Reading Time 1 min
MUSSELS FRA DIAVOLO - ANDREW ZIMMERN
From andrewzimmern.com
Estimated Reading Time 1 min
MUSSELS FRA DIAVOLO WITH LINGUINE RECIPE | MYRECIPES
From myrecipes.com
4/5 (2)Total Time 20 minsServings 4Calories 423 per serving
- Cook pasta according to package directions, omitting salt and fat. Drain pasta in a colander over a bowl, reserving 3/4 cup pasta water.
- Heat a large nonstick skillet over medium-high heat. Add oil to pan; swirl to coat. Add fennel and onion to pan; sauté 3 minutes. Add garlic, pepper, and salt; sauté 2 minutes, stirring constantly. Add reserved pasta water and marinara to pan; cook 1 minute. Add mussels; cover and cook 3 minutes or until shells open. Discard any unopened shells. Place 1 cup pasta in each of 4 shallow bowls. Top each serving with about 1 1/2 cups mussels mixture. Sprinkle evenly with parsley.
SHRIMP & MUSSELS FRA DIAVOLO : 4 STEPS - INSTRUCTABLES
From instructables.com
Estimated Reading Time 3 mins
- INGREDIENTS (for 2 Servings) 1 TBS Coconut Oil. 1 Strip Thick Cut Bacon, diced. 1 tsp Crushed Red Pepper Flakes. 1/4 Cup Red Onion, diced. 2 to 3 Cloves Garlic, crushed and chopped.
- DIRECTIONS. Heat oil in a heavy cast iron skillet over medium high heat. When the Oil is hot, add the chopped bacon, onion, and red pepper flakes.
- DINNER'S READY! After the shrimp and mussels have simmered for about 4 or 5 minutes, remove the lid, add the chopped basil and season with salt and pepper if necessary.
MUSSELS FRA DIAVOLO WITH ZUCCHINI NOODLES - TASTEFULVENTURE
From tastefulventure.com
Cuisine ItalianCategory Gluten FreeServings 4Total Time 20 mins
- Cover and cook on med/high heat until bubbly. Once bubbly cook the Mussels 8-12 minutes (see notes if using fresh Mussels)
MUSSELS FRA DIAVOLO RECIPE - EVERYDAYMAVEN™
From everydaymaven.com
5/5 (4)Total Time 1 hr 35 minsCategory MainsCalories 336 per serving
- See "How to Debeard, Store & Clean Mussels by Becky Selengut" for how to properly prepare the Mussels for cooking.
- Chop garlic, onion and carrot. I used the food processor and just pulsed each item separately until the desired consistency. About 1/4" chop but it doesn't have to be perfect. Measure tomato paste and set aside. Pull out spices, olive oil, tomatoes, clam juice, wine and palm sugar.
- Pour whole, peeled tomatoes and their juices into a large bowl. Use your hands to gently squeeze each tomato and "crush" them by hand. Try to get all the really big pieces crushed but don't make yourself crazy about it.
- Peel and finely chop shallots. Grab a large handful of parsley and roughly chop. Measure 1 tablespoon olive oil and 1 cup of white wine. Set aside shallots, parsley, 1 T olive oil and 1 Cup wine for later when cooking the Mussels.
MUSSELS FRA DIAVOLO BY ALDENTEDIVA | QUICK & EASY RECIPE ...
From thefeedfeed.com
3.5/5 (66)Servings 2-3
- Heat the olive oil in a large saucepan over medium high heat. Add the Italian Seasoning & Hot Pepper.
MUSSELS MARINARA OR FRA DIAVOLO - TASTE LOVE AND NOURISH
From tasteloveandnourish.com
5/5 (2)Estimated Reading Time 2 minsServings 4
- In a large pot over medium heat, heat the olive oil and sauté the garlic for about 2 minutes, being careful not to brown it. Add the wine and bring the heat up to high. Bring the wine to a boil and simmer for another two minutes. Reduce the heat to medium low and add the tomatoes (I crush the whole tomatoes out of the can by hand, removing any hard stem end and discarding those. Then, pour the remaining sauce from the can into the pot as well). Add the salt and the peppers.
- Once the sauce is at a light simmer, add the mussels, give them a stir, raise the heat to medium and cover the pot. Cook for about 6 to 8 minutes, or until all of the mussels have opened, then stir in the parsley.
FRA DIAVOLO SEAFOOD STEW - A CULTIVATED LIVING
From acultivatedliving.com
5/5 (1)Total Time 30 minsCategory SeafoodCalories 482 per serving
MUSSELS AND CLAMS FRA DIAVOLO RECIPE BY WESTERN.CHEFS ...
From ifood.tv
Butter/Margarine 3 TablespoonLarge mussels 3 DozenCherrystone/Littleneck clams 3 DozenWater 1 Cup (16 tbs)
MUSSELS IN SPICY RED SAUCE : RECIPES : COOKING CHANNEL ...
From cookingchanneltv.com
Cuisine ItalianCategory AppetizerServings 4
MUSSELS FRA DIAVALO - FOOD & WINE
From foodandwine.com
Estimated Reading Time 4 mins
EASY MUSSELS FRA DIAVOLO - TWENTY MINUTES - POPPOP COOKS
From poppopcooks.com
5/5 (1)Total Time 20 minsCategory Main Course, Seafood Main CourseCalories 507 per serving
MUSSELS FRA DIAVOLO - JENNY'S RECIPES
From jennysrecipes.com
Estimated Reading Time 1 min
MUSSELS FRA DIAVOLO - ITALIAN RECIPE | MUTTI
From mutti-parma.com
Cuisine Italian FoodCategory Main DishServings 4Estimated Reading Time 9 mins
MUSSELS AND ITALIAN SAUSAGE FRA DIAVOLO - THE LLAVENDER LLAMA
From thellavenderllama.com
Estimated Reading Time 5 mins
QUICK MUSSELS FRA DIAVOLO | RECIPE | MUSSELS RECIPE ...
From pinterest.com
5/5 (3)Estimated Reading Time 1 minServings 6Total Time 30 mins
MUSSELS FRA DIAVOLO ARE DEVILISHLY GOOD AND SIMPLE ...
From pioneerthinking.com
Estimated Reading Time 4 mins
MUSSELS FRA DIAVOLO WITH ROASTED GARLIC FROM 'THE CATCH'
From seriouseats.com
Cuisine ItalianCategory MainsServings 6
MUSSELS FRA DIAVOLO – ANDREW ZIMMERN | RECIPE | MUSSELS ...
From pinterest.com
MUSSELS FRA DIAVALO RECIPE - FOOD NEWS
From foodnewsnews.com
MUSSELS FRA DIAVOLO BY ALDENTEDIVA | QUICK & EASY RECIPE ...
From thefeedfeed.com
[HOMEMADE] MUSSELS FRA DIAVOLO : FOOD
From reddit.com
MUSSELS FRA DIAVOLO WITH LINGUINE - DAIRY FREE RECIPES
From fooddiez.com
MUSSELS & HALIBUT FRA DIAVOLO RECIPE | RACHAEL RAY IN SEASON
From rachaelraymag.com
MUSSELS FRA DIAVOLO - ALESSANDRA'S FOOD IS LOVE
From alessandrasfoodislove.com
MUSSELS FRA DIAVOLO - BJSWWGS.COM
From bjswwgs.com
MUSSELS FRA DIAVOLO RECIPE | FOOD NETWORK
MUSSELSFRADIAVOLA RECIPES
From tfrecipes.com
MUSSELS FRA DIAVOLO - MENU - LEGAL SEA FOODS - WARWICK
From yelp.com
QUICK MUSSELS FRA DIAVOLO | RECIPE | RECIPES, FOOD ...
From pinterest.ca
MUSSELS FRA DIAVOLO WITH LINGUINE RECIPES
From tfrecipes.com
MUSSELS FRA DIAVOLO WINE PAIRING | VISIT A WINERY
From winevivino.com
MUSSELS FRA DIAVOLO - CARMELO ABELA
From carmeloabela.com
MUSSELS FRA DIAVOLO - FOODS AND DIET
From foodsanddiet.com
SHELLFISH: MUSSELS FRA DIAVOLO BY RECIPE COTTAGE - FOOD NEWS
From foodnewsnews.com
MUSSELS FRA DIAVOLO - DISH OFF THE BLOCK
From dishofftheblock.com
SEAFOOD FRA DIAVOLO WITH LINGUINI - YOUTUBE
From youtube.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love