Mussels Alla Diavola Recipes

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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 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.

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