Quick Mussels Fra Diavolo Skinnytaste Food

MUSSELS IN BASIL CREAM SAUCE

Steps:

• Scrub and de-beard mussels in cold water.
• Discard any cracked or unopened shells.
• In a large pot melt butter.
• Add shallots and 1 clove chopped garlic and sauté about 3 minutes.
• Add wine and bring to a boil.
• Add mussels and cover until mussels open, about 4 to 6 minutes.
• When mussels are cooked, scoop them out with a slotted spoon.
• Discard any mussels that didn't open.
• Add 1/4 cup of ff half and half to the wine and simmer about 4 minutes.
• In a blender, puree basil, parmesan cheese, olive oil, remaining half & half and garlic.
• Add to cream, season with salt and pepper and simmer another few minutes.
• Pour over mussels.

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 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.