Mussels Vino Or Diavolo Recipe

Rinse mussels under cold water. Discard any with open shells that do not close when tapped. Remove beards and scrub shells. Place cleaned mussels in a bowl, sprinkle with 1 tsp kosher salt and 1/2 tsp black pepper, set aside in refrigerator while you prepare sauces (about 15 minutes).

Preheat oven to 425°F (220°C). Arrange baguette slices on a baking sheet, brush both sides lightly with 2 tbs olive oil. Toast in oven 6–8 minutes, turning once, until golden and crisp. Rub each toasted slice with the halved garlic clove while still warm. Keep warm.

Sauté aromatics

In a large wide sauté pan or shallow pot with a tight-fitting lid, heat 2 tbs olive oil and 1 tbs butter over medium heat until shimmering. Add the finely minced shallot and sauté 1–2 minutes until translucent. Add 4 minced garlic cloves and cook 30–45 seconds until fragrant (do not brown).

Deglaze and simmer

Pour in 1 cup dry white wine and bring to a simmer. Let the wine reduce by about half, 3–4 minutes, concentrating flavor.

Add tomatoes and mussels

Add 1 cup halved cherry tomatoes and 1 tbs lemon juice to the pan. Increase heat to medium-high, add the cleaned mussels, then immediately cover with the lid. Cook for 4–6 minutes, shaking the pan once or twice, until mussels open. Discard any mussels that remain closed.

Finish sauce

Uncover and stir in 2 tbs chopped parsley and 1 tbs butter if desired for shine. Taste the broth and adjust seasoning with salt and pepper to taste. Keep warm until serving.

Sauté garlic and spice

In a large wide sauté pan or shallow pot with a tight-fitting lid, heat 2 tbs olive oil over medium heat. Add 4 minced garlic cloves and 3/4 tsp crushed red pepper flakes. Cook 30–45 seconds until fragrant, careful not to brown the garlic.

Build marinara

Add the 14 oz crushed tomatoes and 1/4 cup white wine (optional) to the pan. Bring to a simmer and let cook 6–8 minutes to marry flavors. Stir in 1 tbs chopped basil, 2 tbs chopped parsley, 3/4 tsp salt and 1/4 tsp black pepper. Taste and adjust heat or salt as desired.

Add mussels

Increase heat to medium-high and add the mussels to the simmering marinara, cover tightly and cook 5–7 minutes, shaking pan once or twice, until mussels open. Discard any unopened mussels. Spoon sauce over mussels to coat thoroughly.

Choose either the Vino or Diavolo preparation and transfer mussels and sauce to a warmed shallow bowl or serving skillet. Sprinkle remaining 1 tbs chopped parsley over the top for garnish.

Serve immediately with warm garlic crostini on the side and lemon wedges for squeezing, if desired. Each serving should include mussels and plenty of broth/sauce to dip the crostini.