Mussels Fra Diavolo

This recipe is about simple ingredients coming together.

It’s important to note that this recipe can easily made on your stovetop or outside on the grill!

Regardless of the method you choose, the key for this dish is managing your heat. If using a stove, simply adjust the burner. If cooking over fire, it’s as simple as moving your embers as needed.

A few notes before we begin:

Olive oil- Olive oil has a lower smoke point than lets say avocado oil or tallow. Since you are cooking with olive oil in this recipe you want to sautee gently. We aren’t frying the onions and garlic, we are allowing them to simmer at a steady controlled heat to help release all those aromatics.

Crushed red pepper: Adding crushed red pepper along with the onions and garlic help that spice infuse right into the base of the sauce. It becomes part of the flavor instead of feeling like it’s sitting on top of it.

A singular carrot?! Carrots help reduce acidity in a sauce because of its natural sweetness. Carrots contain natural sugars that balance out the tomato without actually making the sauce taste sweet. Now funny enough this is a constant debate in my house because Aaron loves to use baking soda to neutralize acid & I love to use a carrot. It is up to personal preference and also whatever you have on hand!

The final question everyone wants to know: what does a bay leaf honestly do? A bay leaf adds subtle depth to the dish, helping to round out the flavors and tie everything together. It’s like a missing piece in a puzzle. Imagine you’re at a family gathering, and you can’t quite place who’s missing, but you know someone is. That’s a bay leaf for you. If it’s missing, you’ll acknowledge its absence, but you might not be able to pinpoint exactly what it was.

Listen not everyone has access to fresh fish, and if that’s the case frozen mussels are a great alternative! Typically they are flash frozen shortly after being harvested which lock in all that flavor and nutrients. Plus, they are already cleaned which is a huge time savor.

My rule of thumb for heat control: use your hand!

Whether you are cooking on your stove or outside on your grill for a medium heat you should be able to hold your hand over the pan for about 4/5 seconds without it feelings to hot. This temperature is perfect for building flavor slowly, or in this case sautéing garlic and onions!

For a high heat you should only be able hold you hand for 2.5/3 seconds without it feeling to hot. High heat is needed in this recipe to reduce the wine quickly but it’s also great for quick searing.

Is this the safest way to test heat? Probably not, but I use this method to maintain control especially in a cook where I need to adjust my heat multiple times through out a cook.

Mussels Fra Diavolo

Your Ingredients

• 2 tablespoons Olive oil (enough to lightly coat the bottom of your pan)

• ½ yellow onion, diced

• 5-7 cloves garlic (thinly sliced)

• Crushed red pepper flakes, to taste. (I used about 1 TBS)

• 3/4 cup dry white wine

• 1 can (28 oz) crushed tomatoes

• Salt and pepper, to taste

• 1 bay leaf

• 1/4 cup Fresh basil, chopped

• 1/4 cup Fresh parsley, chopped

• 1/4 cup fresh oregano, chopped

• 1 small carrot (optional, to balance acidity)

• 2–3 lbs fresh mussels (cleaned and debearded)

  
  

Section 2: Add Numbered Directions

1. Start your base:

Heat olive oil over medium heat.

Add diced onion, thinly sliced garlic, and crushed red pepper flakes.

Allow them cook slowly until the onion is soft and the garlic is translucent.

2. Turn up the heat:

Bring the heat to high and add white wine.

Let it cook down until reduced by a little more than half.

3. Build your sauce:

Lower heat back to medium/low.

Add all ingredients listed except the mussels.

Let everything simmer gently for about 20 minutes, stirring occasionally.

4. Add the mussels:

Once the sauce is to your liking, add the mussels.

Cover and cook until they open, about 5–7 minutes.(If using frozen, allow them to heat up!)

5. Finish and serve:

Top with fresh basil and parsley, flake salt.

Serve as is, or with toasted bread & enjoy!