Mussels Alla Diavola Recipe

Name: Mussels Alla Diavola
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 12 garlic cloves, minced (1/3 cup); 1 1/2 teaspoons hot red pepper flakes; 1/2 cup olive oil; 1 (28 ounce) can whole tomatoes in puree; 2 tablespoons tomato paste; 2 teaspoons dried oregano, crumbled; 1 teaspoon dried basil, crumbled; 1/4 cup drained bottled capers (1 1/4 oz); 1/2 cup kalamata olives (3 oz) or 1/2 cup other brine-cured black olives, pitted and chopped (3 oz); 1/3 cup dry red wine; 1 lb dried linguine; 3 lbs mussels, cleaned

Servings: persons

12 garlic cloves, minced (1/3 cup)
1 1/2 teaspoons hot red pepper flakes
1/2 cup olive oil
1 (28 ounce) can whole tomatoes in puree
2 tablespoons tomato paste
2 teaspoons dried oregano, crumbled
1 teaspoon dried basil, crumbled
1/4 cup drained bottled capers (1 1/4 oz)
1/2 cup kalamata olives (3 oz) or 1/2 cup other brine-cured black olives, pitted and chopped (3 oz)
1/3 cup dry red wine
1 lb dried linguine
3 lbs mussels, cleaned

1
Cook garlic and red pepper flakes in oil in a deep 12-inch heavy skillet over moderate heat, stirring, until fragrant but not browned, about 2 minutes.
2
Add tomatoes with puree, tomato paste, herbs, capers, olives, and wine and simmer, uncovered, stirring occasionally and breaking up tomatoes, until sauce is thick, about 15 minutes.
3
Cook linguine in a 6- to 8-quart pot of boiling salted water until al dente, then drain in a colander.
4
While pasta cooks, increase heat under sauce to moderately high and add mussels, then cook, covered, until mussels just open wide, checking frequently after 3 minutes and transferring to a bowl. (Discard any mussels that remain unopened after 6 minutes.).
5
Serve linguine with mussels and sauce.

726

kcal

Calories

Fat

102

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

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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 12 ingredients. The key ingredients include: 12 garlic cloves, minced (1/3 cup), 1 1/2 teaspoons hot red pepper flakes, 1/2 cup olive oil, 1 (28 ounce) can whole tomatoes in puree, and more.

Yes, Mussels Alla Diavola 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!

Mussels Alla Diavola

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions