Mussels Fra Diavolo Recipe

Inspect and clean

Rinse mussels thoroughly under cold running water. Discard any with cracked shells or that do not close when tapped. Use a small knife or your fingers to remove the beard from each mussel. Place cleaned mussels in a bowl and keep chilled until ready to cook.

Season

Pat mussels dry with paper towels and sprinkle with 1 tsp kosher salt and 1/2 tsp black pepper. Set aside while you make the sauce.

Sweat aromatics

Heat a large wide sauté pan or shallow Dutch oven over medium heat. Add 3 tbs extra-virgin olive oil and 1 tbs unsalted butter. When butter melts and oil shimmers, add 1/2 cup finely chopped yellow onion. Cook, stirring occasionally, until onion is soft and translucent, about 4–5 minutes. Add 3 minced garlic cloves and 1 tsp red pepper flakes and cook another 30–45 seconds until fragrant, taking care not to brown the garlic.

Deglaze with wine

Increase heat to medium-high and pour in 1 cup dry white wine to deglaze the pan. Use a wooden spoon to scrape any browned bits from the bottom. Allow the wine to simmer and reduce by about half, roughly 3–4 minutes; this concentrates flavor and cooks off most alcohol.

Add tomatoes and season

Stir in 1 cup crushed tomatoes (from canned 28 oz) and 1 tbs tomato paste until fully incorporated. Bring sauce to a gentle simmer, then reduce heat to medium-low. Add 1/2 tsp granulated sugar (optional, to balance acidity), 1 tsp salt and 1/2 tsp black pepper. Let the sauce simmer gently, uncovered, for 8–10 minutes to thicken slightly and meld flavors.

Finish sauce with herbs and lemon

Stir in 1/4 cup chopped fresh basil and 1/4 cup chopped flat-leaf parsley, plus the juice of 1/2 lemon. Taste and adjust seasoning — add more salt, pepper, or 1/4–1/2 tsp red pepper flakes if you want it spicier.

Add mussels to sauce

Turn heat to medium-high so sauce is at a lively simmer. Add the cleaned, seasoned mussels to the pan in an even layer. Shake the pan gently to submerge mussels in the sauce.

Steam open

Cover the pan with a tight-fitting lid and cook until mussels open, 5–7 minutes. Check after 5 minutes and shake the pan once or twice to ensure even cooking. Discard any mussels that remain tightly closed after cooking.

Finish with butter and herbs

Remove the lid. Stir in an extra 1 tbs of butter (optional) for sheen and richness, and add 2 tbs extra chopped parsley. Give the pan a final squeeze of lemon if desired and taste for seasoning, adjusting salt, pepper, or red pepper flakes.

Spoon mussels and the spicy tomato broth into a large shallow bowl or individual appetizer bowls. Garnish with additional chopped parsley and a light sprinkle of red pepper flakes if desired. Serve immediately with 6–8 slices of crusty bread or toasted baguette for dipping into the sauce.

Estimated plating: For appetizers, divide into 4 portions. Provide small forks or picks for removing mussels from shells and small bowls for discarded shells.