Mussels Fra Diavolo
Dive into the bold, spicy flavors of Mussels Fra Diavolo, a classic Italian-American seafood dish perfect for impressing at any dinner table. This recipe combines tender, fresh mussels simmered in a rich, fiery tomato sauce infused with garlic, red chili flakes, and a splash of dry white wine for depth. A touch of fresh basil and parsley adds a fragrant, herbaceous finish, while lemon wedges on the side bring a bright, zesty balance. Ready in just 35 minutes, Mussels Fra Diavolo offers restaurant-quality elegance with minimal effort, making it a go-to recipe for weeknight dinners or special occasions. Serve with warm, crusty bread to soak up every last drop of the luscious sauce. A true seafood lover's delight!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 pounds fresh mussels
- 3 tablespoons olive oil
- 2 tablespoons unsalted butter
- 1 medium yellow onion, finely diced
- 4 cloves garlic cloves, minced
- 1 teaspoon red chili flakes
- 1 cup dry white wine
- 1 14-ounce can canned crushed tomatoes
- 2 tablespoons tomato paste
- 1 teaspoon salt
- 0.5 teaspoon freshly ground black pepper
- 3 tablespoons parsley, chopped (plus more for garnish)
- 2 tablespoons fresh basil leaves, chopped
- 1 whole lemon, sliced into wedges (for serving)
- 1 loaf crusty bread (optional, for serving)
Instructions
Inspect and clean the mussels. Discard any with cracked shells or that fail to close when tapped. Scrub the shells under cold water and remove any beards using your fingers or a knife.
Heat the olive oil and butter in a large, deep skillet or Dutch oven over medium heat.
Add the diced onion and cook for about 3-4 minutes, stirring frequently, until softened and translucent.
Stir in the minced garlic and red chili flakes. Cook for another 1 minute until aromatic, being careful not to burn the garlic.
Pour in the white wine and bring to a simmer. Let the wine cook for 3-4 minutes, allowing some of the alcohol to evaporate.
Stir in the crushed tomatoes, tomato paste, salt, and black pepper. Reduce the heat to medium-low and simmer for 7-8 minutes, stirring occasionally, until the sauce begins to thicken.
Add the cleaned mussels to the skillet. Cover with a tight-fitting lid and cook for 5-7 minutes, or until the mussels open. Discard any mussels that remain closed after cooking.
Stir in the chopped parsley and basil to the sauce. Taste and adjust seasoning as needed.
Serve the mussels immediately in deep bowls, with plenty of the spicy tomato sauce ladled over them. Garnish with extra parsley and basil, and include lemon wedges on the side for squeezing.
Pair with warm, crusty bread for dipping into the sauce, if desired.
Nutrition Facts
Calories |
3581 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 129.4 g | 166% | |
| Saturated Fat | 35.8 g | 179% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 574 mg | 191% | |
| Sodium | 8046 mg | 350% | |
| Total Carbohydrate | 316.0 g | 115% | |
| Dietary Fiber | 19.0 g | 68% | |
| Total Sugars | 33.7 g | ||
| Protein | 259.4 g | 519% | |
| Vitamin D | 20.3 mcg | 101% | |
| Calcium | 975 mg | 75% | |
| Iron | 52.6 mg | 292% | |
| Potassium | 5742 mg | 122% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
