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Mussels Fra Diavolo
Simple, sweet, succulent, spicy, and good… Need I say more? Mussels are inexpensive compared to most shellfish, you get more of them per pound than clams or oysters and they can be found in almost every seafood department nowadays. They are great as an appetizer or perfect as an entree and always ready in just a few minutes. Even the cooked leftovers can be made into a cold marinated salad! Fra Diavolo is my favorite way to enjoy mussels but be careful with this spicy catch of the day or you may get hooked yourself.
Recipe by: George Stella
- 2 tablespoons olive oil
- ½ cup chopped red onion
- 1 tablespoon fresh chopped garlic
- 1½ cups chopped plum tomatoes
- 2 tablespoons chopped fresh basil and 4 whole sprigs more for garnish
- ½ teaspoon cayenne pepper
- ½ teaspoon salt
- ¼ teaspoon freshly ground black pepper
- 2 pounds fresh mussels, washed and debearded
- 2 ounces red wine
- Special Equipment: Large sauté or sauce pan or small stock pot with fitting lid
- Heat olive oil in a large pan over medium high heat. Add onions, garlic tomatoes, basil, cayenne, salt and pepper and cook for just a minute.
- Add the cleaned mussels to the pan and pour the wine over all.
- Cover tightly and cook only about 4 or 5 minutes until the mussels begin to open. (Any mussels that do not open should be discarded) Serve in large soup bowls or on a platter with liquid from the bottom of the pan poured over the mussels and garnish with fresh whole basil.
Add assorted shellfish and more of a full fledge marinara sauce and this recipe becomes another one of my favorites, Zuppa De Pesche. Serve it over spaghetti squash!
Calories: 160 Fat: 7 Net Carbs: 7 Fiber: 1 Protein: 15