Mussels in Spicy Red Sauce
I love this dish, 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. My Napolitano red sauce is a great building block for making all sorts of dishes. It can be used 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 seafood, 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.
I love this dish, 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. My Napolitano red sauce is a great building block for making all sorts of dishes. It can be used 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 seafood, 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.
- 1 1/2 teaspoons dried oregano
- 2 tablespoons tomato paste
- 2 leaves
- 2 tablespoons olive oil
- 6 tablespoons olive oil
- 3 tablespoons olive oil
- 1 cup white wine
- 1 1/2 teaspoons crushed red pepper
- 1 teaspoon freshly ground black pepper
- 1 teaspoon kosher or sea salt
- kosher or sea salt
- 1 tablespoon minced garlic (6 cloves)
- 1 teaspoons crushed red pepper
- 2 cups red sauce or fra diavlo sauce recipes follow
- 3 pounds medium mussels, scrubbed, de-bearded, rinsed and
- 2 tablespoons freshly chopped parsley leaves
- two 35-ounce cans plum tomatoes in juice
- 1 head (about 12 medium cloves) garlic peeled and finely chopped
- 2 medium onions (about 12 ounces), cut in 1/4-inch dice
- 2 medium carrots (about 8 ounces), cut in 1/4-inch dice
- 4 large cloves garlic chopped (about 1/4 cup)
- 2 cups red sauce recipe above
- one 8-ounce bottle clam juice
- Carbohydrate 6.11520874862769 g
- Cholesterol 0 mg
- Fat 10.0019312538862 g
- Fiber 1.34271250795905 g
- Protein 1.3639199996437 g
- Saturated Fat 1.4028635005267 g
- Serving Size 1 1 serving (493g)
- Sodium 4154.12312499383 mg
- Sugar 4.77249624066865 g
- Trans Fat 0.41093537508775 g
- Calories 124 calories
Step-by-step
- 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 break up 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.
- 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.
A Taste of Home: Mussels in Spicy Red Sauce
The aroma of simmering garlic, tomatoes, and a hint of spice always takes me back to my grandmother's kitchen. It's a sensory memory that's as vivid as yesterday, despite the years that have passed. This recipe for Mussels in Spicy Red Sauce, or Mussels Fra Diavolo as it's sometimes known, is a direct line to those happy memories, a culinary heirloom passed down through generations. It's a dish that embodies the comforting warmth of family gatherings, the vibrant energy of Italian-American cuisine, and the simple pleasure of sharing a truly delicious meal.
My grandmother’s kitchen wasn't just a place to cook; it was the heart of our home. The rhythmic clanging of pots and pans, the fragrant steam rising from bubbling sauces, the laughter and chatter – it was a symphony of family life. This particular dish, Mussels Fra Diavolo, held a special place in her repertoire. She’d whip it up for holidays, family reunions, or just because. The beauty of it lies not just in its taste but in its versatility. This isn’t a fussy, complicated recipe. It’s straightforward, approachable, and incredibly rewarding.
The key, of course, is the sauce. It’s a rich, complex blend of tomatoes, herbs, and just the right amount of heat. I've learned over the years that the secret to a truly exceptional red sauce lies in the careful caramelization of the onions and carrots. This step creates a natural sweetness that balances perfectly with the acidity of the tomatoes, resulting in a sauce that's both vibrant and deeply satisfying. Don't rush this process! Take your time, let the vegetables brown beautifully, and you'll be rewarded with a sauce that's far superior to anything you can buy in a jar.
Beyond the sauce itself, this recipe highlights the simple elegance of fresh mussels. They're a surprisingly easy ingredient to work with, and their delicate flavor pairs beautifully with the spicy red sauce. Once you've mastered the sauce, you'll find yourself making this dish time and time again, adapting it to your own taste and preferences. You might try adding different herbs or spices, experimenting with different types of seafood, or serving it over pasta instead of with crusty bread for dipping. The possibilities are endless!
More than just a recipe, this dish is a journey back in time, a culinary hug from my grandmother. It's a reminder of simpler times, a testament to the power of family, and a celebration of the timeless appeal of good food shared with loved ones. So gather your family and friends, set the table, and prepare to be transported to a warmer, happier place – the heart of the kitchen.
Serving Suggestions: Serve this dish immediately with a crusty loaf of Italian or French bread for dipping. Don't forget an extra bowl for the shells! For a more substantial meal, serve over pasta or rice. You can also use leftover sauce as a base for other dishes, such as grilled vegetables or seafood.
Storage: The red sauce keeps well in the refrigerator for up to 10 days in an airtight container. This is perfect for meal prepping ahead of time! You can even freeze it for longer storage.
This recipe is more than just a delicious meal; it’s a tradition, a legacy, and a delicious way to share a bit of my family history with you.
