MUSSELS FRA DIAVOLA
Make and share this Mussels Fra Diavola recipe from Food.com.
Provided by chia2160
Categories Mussels
Time 35m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- heat oil in a 12 inch skillet.
- add garlic and red pepper flakes, stir.
- add tomatoes, paste, oregano, basil, capers, olives, and wine, breaking up tomatoes simmer about 15 minutes until sauce thickens.
- meanwhile cook the linguine and drain.
- raise the heat of the sauce to medium, add the mussels, and cover.
- cook 3-6 minutes more until mussels open.
- discard any that don't open.
- serve sauce over linguine.
MUSSELS ALLA DIAVOLA
I found this on another site and really enjoyed the strong flavours with the mussels. The pasta can be left out and the mussels just eaten with crusty bread for a perfect meal for two (hungry) people!
Provided by English_Rose
Categories Mussels
Time 30m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Cook garlic and red pepper flakes in oil in a deep 12-inch heavy skillet over moderate heat, stirring, until fragrant but not browned, about 2 minutes.
- Add tomatoes with puree, tomato paste, herbs, capers, olives, and wine and simmer, uncovered, stirring occasionally and breaking up tomatoes, until sauce is thick, about 15 minutes.
- Cook linguine in a 6- to 8-quart pot of boiling salted water until al dente, then drain in a colander.
- While pasta cooks, increase heat under sauce to moderately high and add mussels, then cook, covered, until mussels just open wide, checking frequently after 3 minutes and transferring to a bowl. (Discard any mussels that remain unopened after 6 minutes.).
- Serve linguine with mussels and sauce.
Nutrition Facts : Calories 1015.8, Fat 38.4, SaturatedFat 5.8, Cholesterol 95.5, Sodium 1449.2, Carbohydrate 104.8, Fiber 5.4, Sugar 3.4, Protein 56.8
MUSSELS ALLA DIAVOLA
Steps:
- Cook garlic and red pepper flakes in oil in a deep 12-inch heavy skillet over moderate heat, stirring, until fragrant but not browned, about 2 minutes. Add tomatoes with purée, tomato paste, herbs, capers, olives, and wine and simmer, uncovered, stirring occasionally and breaking up tomatoes, until sauce is thick, about 15 minutes.
- Cook linguine in a 6- to 8-quart pot of boiling salted water until al dente, then drain in a colander.
- While pasta cooks, increase heat under sauce to moderately high and add mussels, then cook, covered, until mussels just open wide, checking frequently after 3 minutes and transferring to a bowl. (Discard any mussels that remain unopened after 6 minutes.)
- Serve linguine with mussels and sauce.
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