Andrew Zimmern Mussels Fra Diavalo Recipe

Name: Andrew Zimmern Mussels Fra Diavalo
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Sauce; 2 tablespoons extra-virgin olive oil; 1/2 medium onion, minced; 1 basil sprig; 2 garlic cloves, minced; 1/2 teaspoon dried oregano; Pinch of crushed red pepper; Kosher salt; 1/2 cup dry white wine; 1 tablespoon tomato paste; Sugar; One 28-ounce can tomato puree, preferably Italian; Pepper; Mussels; 1/4 cup extra-virgin olive oil; 1/4 cup minced shallot; 2 garlic cloves, thinly sliced; 1 teaspoon crushed red pepper; 1 cup dry white wine; 3 pounds mussels, scrubbed and debearded; Chopped parsley, for serving; Crusty bread, for serving

Servings: persons

Sauce
2 tablespoons extra-virgin olive oil
1/2 medium onion, minced
1 basil sprig
2 garlic cloves, minced
1/2 teaspoon dried oregano
Pinch of crushed red pepper
Kosher salt
1/2 cup dry white wine
1 tablespoon tomato paste
Sugar
One 28-ounce can tomato puree, preferably Italian
Pepper
Mussels
1/4 cup extra-virgin olive oil
1/4 cup minced shallot
2 garlic cloves, thinly sliced
1 teaspoon crushed red pepper
1 cup dry white wine
3 pounds mussels, scrubbed and debearded
Chopped parsley, for serving
Crusty bread, for serving

1
1. MAKE THE SAUCE In a large saucepan, heat the olive oil until shimmering. Add the onion, basil, garlic, oregano, crushed red pepper and a generous pinch of salt and cook over moderately high heat, stirring occasionally, until softened, about 5 minutes. Add the wine, tomato paste and a generous pinch of sugar and simmer for 2 minutes. Add the tomato puree and bring just to a boil. Cover partially and simmer over moderately low heat, stirring occasionally, until thickened and reduced to 3 cups, about 30 minutes. Season the sauce with salt and pepper.
2
2. MAKE THE MUSSELS In a large saucepan, heat the olive oil until shimmering. Add the shallot, garlic and crushed red pepper and cook over high heat, stirring, until fragrant, about 1 minute. Add the wine and boil until reduced by half, about 3 minutes. Stir in the tomato sauce and bring to a simmer. Stir in the mussels, cover and cook until the mussels open, 3 to 5 minutes; discard any mussels that do not open. Season lightly with salt, then transfer the mussels and sauce to a platter. Sprinkle with chopped parsley and serve right away with crusty bread.

360

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 22 ingredients. The key ingredients include: Sauce, 2 tablespoons extra-virgin olive oil, 1/2 medium onion, minced, 1 basil sprig, and more.

Yes, Andrew Zimmern Mussels Fra Diavalo falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Andrew Zimmern Mussels Fra Diavalo

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions