Mussels Fra Diablo




I do not usually measure ingredients while cooking, especially when making sauces, stocks, or stews. But, since I do try to share most of my recipes, I have to try my very best to measure everything. For fra diablo I would recommend doing it to your own taste. Fra Diablo is generally a spicy tomato based sauce so if your not a fan of spice, you should definitely omit the crushed red pepper and make this more of a marinara. I have made this sauce several times with shrimp and mussels, but every time my mouth was on fire after! In a good way of course,because I just love that extra spicy flavor.


1 bushel of wild caught mussels

10 vine ripe tomatoes

3 cloves garlic minced

1/2 large onion chopped

1 teaspoon dried parsley

1/2 tablespoon crushed red pepper flakes (This is spicy, add more or less fore desired spice)

1/2 teaspoon paprika

1/2 teaspoon garlic powder

1 teaspoon chicken seasoning (chicken herbox)

salt to taste

pepper to taste

Fresh squeezed lemon

2 teaspoons olive oil

1/4 cup white wine

2 tablespoons butter


Remove tomatoes from vines and any packaging stickers. Bring a large pot of water and some salt to boil, then add all tomatoes. After about 5-7 minutes, tomatoes skin should start to peel, remove from water and set aside to cool. In the meantime, chop onions, mince garlic then add to pot with olive oil over medium heat and lightly brown. Peel all skins off tomatoes trash the skins and add whole tomato to pot. Mix in parsley, paprika, garlic powder, crushed red pepper, chicken seasoning, salt, pepper, and lemon juice. Using an immersion blender, lightly blend until most of tomatoes are crushed, but leave mixture so it is still thick and chunky. Simmer for 25 minutes on medium-low heat. In a large sauce pan, heat olive oil and butter. Rise mussels, add them to sauce pan, pouring white wine over top. Cover pan and steam for roughly 5 minutes or until all mussels open (this means they are cooked). Stir in half of the fra diablo sauce and let mussels simmer uncovered for another 2-3 minutes. Serve mussels with remaining fra diablo sauce over pasta.





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1 Comment

  • Bob A April 4, 2016 at 7:28 pm

    Wow looks fab except for one thing, Im not in the photo!


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