Mussels Fra Diavolo
By: Chef Cindy Gilbert
Made With:
Key products
Instructions
Instructions
-
Heat oil in large Dutch oven on medium-high heat. Add tomato paste, garlic, and crushed red pepper. Cook, stirring constantly, until fragrant and mixture has darkened slightly, about 2 minutes. Stir in wine; bring to boil, and cook until slightly reduced, about 1 minute. Stir in tomatoes and salt, increase heat to high, and cook, stirring frequently, until thickened slightly, about 5 minutes.
-
Increase heat to high and stir in half of the mussels; cover. Cook until most mussels have opened, about 5 to 7 minutes. Using a slotted spoon, remove mussels that have opened and repeat with remaining half of mussels.
-
Discard any mussels that haven't opened. Serve mussels with sauce over linguine with crusty bread, if desired. Garnish with fresh parsley.
