Mussels Fra Diavolo

If you’re a seafood lover who enjoys ordering mussels at restaurants, then you’ll love this recipe for Mussels Fra Diavolo. It’s a quick and easy dish that you can make at home. Steaming fresh mussels with a few simple ingredients, then it is ready to serve. It’s a great meal option that you can prepare in no time.

 

Mussels Fra Diavolo

Mussels Fra Diavolo is a spicy seafood dish that we enjoy making over and over again. This is an old recipe, but one we enjoy making it all year long.

The secret is in the flavorful broth! It is so delicious – it’s AMAZING! For more recipes for mussels, try our Perfect Mussels Provencale, and Steamed Mussels in Garlic Fennel Broth. Don’t hesitate – give this recipe a try today!

The Most Flavorful Broth…

Tomatoes, olive oil, fresh parsley, garlic, red pepper flakes, and white wine are used to make its amazing flavorful broth. Our recipe for mussels fra diavolo has a spicy kick to it, and will leave you coming back for more!  

Don’t forget the bread to soak up every last drop of this restaurant-worthy sauce. Serve it with some crispy French or Italian bread and a glass of Chardonnay for a truly unforgettable meal.

Important Tips When Buying Mussels…

• When you buy mussels, take a closer look to make sure their shells are fully closed.
• Keep them refrigerated until you are ready to cook them.  Make sure they are kept in a bag with an opening at the top, to allow them to breathe.
• While rinsing them, discard any mussels you find already open, and do not close up. Those should be thrown out.
• Mussels should be cooked the day you buy them.

How To Make Mussels Fra Diavolo?

This recipe is a simple process of rinsing the mussels properly (see my notes below). Next, the sauce is simmered in one pot along with the mussels until they are fully cooked and open their shells.

Ingredients Needed… (*Full recipe card below!)

For this recipe, you will need the following ingredients:

• 4 to 6 pounds of fresh live Mussels in shells- rinsed clean
• 4 ounces extra virgin olive oil
• 8 large garlic cloves -sliced
• 3/4 cup fresh parsley- chopped
•  4 to 5 ripe tomatoes – chopped
• 1/4 tsp. crushed red pepper flakes
• 1- (28-ounce) can of Italian whole peeled tomatoes-drained, rinsed
• 1 cup dry white wine

Directions to Make Quick Mussels Fra Diavolo:

1.  Rinse mussels under cold running water until you remove most of the sand.  Fill a huge pot with cold water again and allow them to soak for at least 15 minutes.  Using your fingers, pull out any beards that are visible between the shells, and discard them.  Transfer mussels into a colander and set them aside.  Throw away any mussels that are found open, they are bad and are not good to eat.

4.  Add All Mussels and Cover:  Turn the heat back on high.  Bring to a boil, then lower to a simmer. NOTE: Allow mussels to simmer and steam.  Use a large spoon, to stir the mussels every few minutes to infuse all flavors of the broth and to ensure even cooking.  Steam for about 15 minutes.  The shells will open as the mussels continue to cook while steaming.

5.  Taste the broth for salt. (No salt is really needed; the mussels give enough sodium to the broth). The broth should have a slight kick to it.  If desired, add more crushed red pepper and white wine to taste.

6.  Transfer mussels with broth to a large serving bowl and serve immediately.  Remember to serve with crusty toasted bread at the table for dipping. Serves 4 to 6

Q & A…

1. How spicy shoud we make it? You can make this seafood dish mild or as spicy as you like by adjusting the amount of crushed red pepper flakes in the recipe.
2. How to store cooked mussels? Best to remove the fish from each shell and transfer them to a sealed container, with all the remaining broth to keep them fresh. Chill the mussels. Best when comsumed the next day.
3. How to use up the remaining leftovers? It is best to do so the very next day. Toss them with your favorite pasta, rice, quinoa, or couscous, and enjoy another meal! Toss them into risotto too.
4. Will they stay fresh longer than 2 days? Cooked mussels are not good after 48 hours. After 2 days, they should be thrown out.
5. How to use leftovers to make risotto? You can use all the “mussel broth” to simmer with arborio rice, and water and make a “seafood mussel risotto” for another exquisite Italian dinner!  Then toss in the remaining mussels when the rice is fully cooked, and stir until thoroughly heated through. Then serve.
6. Can we FREEZE leftovers?  You can freeze any leftover “broth/sauce” with mussels, but first, you must discard all their shells before freezing.  Allow the mussels sauce to cool completely before transferring to a sealed container, then freeze. They will freeze for up to 4 weeks.

Mussels Fra Diavolo is fantastic when served alone, and on top of freshly cooked spaghetti.

Serve it alone with some crusty bread nearby for dipping! Because the sauce is irresistible!

We always enjoy serving a bowl of mussels fra diavolo with a good bottle of chilled white wine to complement this dish. And, as always, good wine, and delicious seafood will always keep the conversations across the table for a memorable evening.

Also, try our recipe for Calamari Fra Diavolo!  It too is divine!

ENJOY!!

More Delicious Seafood Recipes You’ll Love:  

• Calamari Fra Diavolo
• Steamed Mussels in Garlic Fennel Broth
• Spaghetti with Shrimp Marinara
• Easy Shrimp Dinner
• Perfect Mussels Provencale
• Spaghetti with Shrimp Marinara
• Easy Shrimp Dinner
• Perfect Mussels Provencale
• Spaghetti with Lobster Tails Sauce
• Little Neck Clams in Wine and Garlic Broth

Hey friends, if you try our Quick Mussels Fra Diavolo, let us know and leave a comment below!  We’d love to hear from you!

Happy Cooking!  🙂