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.
MUSSELS FRA DIAVOLO
Provided by Food Network
Yield 9 servings
Number Of Ingredients 6
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 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 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
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
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