05.04.16

Mussels Fra Diavolo

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Mussels are one of those things that people don’t make enough at home, or at least that is how we feel! Mussels are surprisingly easy to make in your own kitchen and so versatile. Rule of thumb: make a good sauce, it can be anything from a coconut curry sauce to a more traditional marinara. Then simply add the mussels to that sauce, cover, and let them steam and open. Serving them up as an appetizer is simple and impressive, toss them on the table with some crusty bread and an extra bowl to discard the shells. Your guests will love it! We love sitting around and digging out the mussels with friends and family and enjoying a good conversation. People like interactive food like this! These mussels can also become an easy weeknight meal simply by serving them over linguine (or zucchini noodles for a low carb, Whole30 approved version). Enjoy!

Mussels Fra Diavolo
Serves 6
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Prep Time
15 min
Cook Time
15 min
Total Time
30 min
Prep Time
15 min
Cook Time
15 min
Total Time
30 min
Ingredients
  1. 2 tbsp. olive oil
  2. 1/2 yellow or white onion, diced small
  3. 2 cloves of garlic, finely chopped
  4. 3/4 tsp. crushed red pepper (or to taste)
  5. 2 (15oz) cans of tomato sauce
  6. 2 large leaves of basil, finely chopped
  7. 2 tbsp. fresh chopped parsley
  8. juice of 1/2 lemon
  9. 2 lbs. mussels (scrubbed and debearded)
Instructions
  1. Heat olive oil in a large skillet or pot over medium-high heat. Add onions and saute until tender, about 5 minutes.
  2. Add the crushed red pepper and the chopped garlic, saute 1 more minute being careful not to burn the garlic.
  3. Add the tomato sauce, parsley, basil, and lemon juice. Turn heat down to low until you are ready to cook your mussels.
  4. When you are ready to cook your mussels, bring the sauce to a simmer (mine was at medium heat). You need to make sure that you have a pot or skillet big enough to fit all of the mussels so that they aren't overcrowded and have room to steam and open up. I just used a large pot with a lid for this one, but if you have a really large skillet with a lid that will work, too.
  5. Add your mussels to the sauce, cover and let steam until they open up, about 5-7 minutes.
  6. Discard any mussels that do not open. Serve and enjoy!
Notes
  1. Serving suggestions: Serve over linguine, zucchini noodles, or with crusty french bread!
The Defined Dish http://www.thedefineddish.com/

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