Mussels Alla Diavola Recipes

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MUSSELS ALLA DIAVOLA



Mussels Alla Diavola image

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

12 garlic cloves, minced (1/3 cup)
1 1/2 teaspoons hot red pepper flakes
1/2 cup olive oil
1 (28 ounce) can whole tomatoes in puree
2 tablespoons tomato paste
2 teaspoons dried oregano, crumbled
1 teaspoon dried basil, crumbled
1/4 cup drained bottled capers (1 1/4 oz)
1/2 cup kalamata olives (3 oz) or 1/2 cup other brine-cured black olives, pitted and chopped (3 oz)
1/3 cup dry red wine
1 lb dried linguine
3 lbs mussels, cleaned

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



Mussels alla Diavola image

Categories     Olive     Pasta     Shellfish     Steam     Quick & Easy     Mussel     Red Wine     Spring     Summer     Gourmet

Yield Makes 6 main-course servings

Number Of Ingredients 12

12 garlic cloves, minced (1/3 cup)
1 1/2 teaspoons dried hot red pepper flakes
1/2 cup olive oil
1 (28-oz) can whole tomatoes in purée
2 tablespoons tomato paste
2 teaspoons dried oregano, crumbled
1 teaspoon dried basil, crumbled
1/4 cup drained bottled capers (1 1/4 oz)
1/2 cup Kalamata or other brine-cured black olives (3 oz), pitted and chopped
1/3 cup dry red wine
1 lb dried linguine
3 lb mussels (preferably cultivated), cleaned (see cooks' note, below)

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



Mussels Fra Diavolo image

Provided by Food Network

Yield 9 servings

Number Of Ingredients 6

1 24 oz. jar of Rao's Homemade® Arrabbiata Sauce
4 dozen mussels
3 tablespoons pure olive oil
1 pound linguine pasta
2 cloves garlic peeled
1/3 cup chopped Italian parsley

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



Mussels Fra Diavola image

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

12 garlic cloves, minced
1 1/2 teaspoons hot red pepper flakes
1/2 cup olive oil
1 (28 ounce) can whole tomatoes
2 tablespoons tomato paste
2 teaspoons dried oregano
1 teaspoon dried basil
1/4 cup capers, drained
1/2 cup kalamata olive, pitted and chopped
1/3 cup red wine
3 lbs mussels, cleaned and debearded
1 lb linguine, cooked

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



Mussels Fra Diavolo image

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

2 dozen mussels
2 tablespoons oil
1 medium onion, chopped
1 medium green pepper, chopped
1 clove garlic, chopped
1 lb boneless white fish (I use snapper,sole or whatever looks the freshest)
1 ( ounce) can tomatoes, chopped
1/3 cup dry white wine
3 tablespoons tomato paste
2 -3 tablespoons parsley, chopped
1 1/2 teaspoons salt
1 teaspoon sugar
1/2-1 teaspoon red pepper flakes
1/2 teaspoon basil
1/4 teaspoon oregano
1 (16 ounce) package linguine

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



Fra Diavolo Sauce with Linguine image

A daring dash of red pepper flakes gives off a spicy heat in this marvelous tomato garlic sauce with shrimp, scallops, and mussels. Stir in a bit of parsley and serve over hot linguine.

Provided by Stephanie Duncan

Categories     Seafood     Shellfish     Mussels

Time 1h

Yield 8

Number Of Ingredients 12

6 cloves garlic, crushed
¼ cup olive oil, divided
6 cups canned whole tomatoes with juice, chopped
2 teaspoons red pepper flakes
2 teaspoons chopped fresh oregano
2 teaspoons chopped fresh basil
1 ½ teaspoons salt
1 (16 ounce) package linguine
½ pound small shrimp, peeled and deveined
½ pound bay scallops
½ pound mussels, cleaned and debearded
1 tablespoon chopped fresh parsley

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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