↞ recipe box start page
Category: Recipes
Prep Time: 30 Cook Time: 30 Total Time: 60
INGREDIENTS:
1/4 cup olive oil
4 - 5 cloves of garlic finely chopped
1 cup dry crisp white wine, such as a Pinot Grigio
28 ounce can whole San Marzano tomatoes crushed by hand
pinch of sea salt and a few cracks of black pepper
about 1/4 to 1/2 teaspoon crushed red pepper flakes if you'd like Fra Diavolo
4 pounds mussels (She uses Prince Edward Island Mussels)
1/2 bunch of fresh parsley
1 baguette warmed, for serving
INSTRUCTIONS:
In a large pot over medium heat, heat the olive oil and sauté the garlic for about 2 minutes, being careful not to brown it. Add the wine and bring the heat up to high. Bring the wine to a boil and simmer for another two minutes. Reduce the heat to medium low and add the tomatoes (I crush the whole tomatoes out of the can by hand, removing any hard stem end and discarding those. Then, pour the remaining sauce from the can into the pot as well). Add the salt and the peppers.
Once the sauce is at a light simmer, add the mussels, give them a stir, raise the heat to medium and cover the pot. Cook for about 6 to 8 minutes, or until all of the mussels have opened, then stir in the parsley.
Serve with the warm baguette or over pasta, if desired.
You'll love this very authentic recipe. Wonderful over pasta or with a crusty loaf of bread for soaking up all the loving goodness in the broth.
Recipe Source: https://www.tasteloveandnourish.com/mussels-marinara-or-fra-diavolo-for-the-brave/
view more member recipes
MUSSELS MARINARA OR FRA DIAVOLO
view my recipes
print
save
Mussels Marinara is bar food in New Jersey. Good Bar Food. It meant to a little spicy and you need a few beers or some good white wine to wash it down. I spend many an evenings at the Jersey Shore at such bars & restaurants. This is pretty much how they made the dish. It taste exactly the same in my mind. The woman who wrote this recipe must be of kindred heart. She remembers going to obscure restaurants or clam bars with her father to get some of the most fresh and amazing seafood. She remembers being so young, that she would have to sit on her knees to see over the top of the bucket of clams or mussels that they’d set in front of her. She has a blog called Taste, Love & Nourishment. Yes, she is admittedly food obsessed, but in a good way. Check her blog out below at the link below in Recipe Source.
Category: Recipes
Prep Time: 30 Cook Time: 30 Total Time: 60
INGREDIENTS:
1/4 cup olive oil
4 - 5 cloves of garlic finely chopped
1 cup dry crisp white wine, such as a Pinot Grigio
28 ounce can whole San Marzano tomatoes crushed by hand
pinch of sea salt and a few cracks of black pepper
about 1/4 to 1/2 teaspoon crushed red pepper flakes if you'd like Fra Diavolo
4 pounds mussels (She uses Prince Edward Island Mussels)
1/2 bunch of fresh parsley
1 baguette warmed, for serving
INSTRUCTIONS:
In a large pot over medium heat, heat the olive oil and sauté the garlic for about 2 minutes, being careful not to brown it. Add the wine and bring the heat up to high. Bring the wine to a boil and simmer for another two minutes. Reduce the heat to medium low and add the tomatoes (I crush the whole tomatoes out of the can by hand, removing any hard stem end and discarding those. Then, pour the remaining sauce from the can into the pot as well). Add the salt and the peppers.
Once the sauce is at a light simmer, add the mussels, give them a stir, raise the heat to medium and cover the pot. Cook for about 6 to 8 minutes, or until all of the mussels have opened, then stir in the parsley.
Serve with the warm baguette or over pasta, if desired.
You'll love this very authentic recipe. Wonderful over pasta or with a crusty loaf of bread for soaking up all the loving goodness in the broth.
Recipe Source: https://www.tasteloveandnourish.com/mussels-marinara-or-fra-diavolo-for-the-brave/
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
recipe comments
related member recipes
Spaghetti With Lobster Fra Diavolo (ms)
by ICOOK2
2 Tbsp extra-virgin olive oil 1/2 medium onion, finely chopped 4 garlic cloves, crushed 1/2 tsp red-pepper flakes 2 cans (28 ounces each) whole peeled tomatoes with juice, preferably san Mar
by ICOOK2
2 Tbsp extra-virgin olive oil 1/2 medium onion, finely chopped 4 garlic cloves, crushed 1/2 tsp red-pepper flakes 2 cans (28 ounces each) whole peeled tomatoes with juice, preferably san Mar
Shrimp Fra Diavolo With Linguine
by sgre52160
1 lbs medium-large shrimp (preferably 31 to 35 count), peeled and deveined 1 tsp crushed red pepper flakes or more, to taste 6 tbsp olive oil 1 1/2 tbsp salt 1/4 cup Cognac or brandy 4 tbsp mince
by sgre52160
1 lbs medium-large shrimp (preferably 31 to 35 count), peeled and deveined 1 tsp crushed red pepper flakes or more, to taste 6 tbsp olive oil 1 1/2 tbsp salt 1/4 cup Cognac or brandy 4 tbsp mince
Angry Mussels
by Faraldi
This is a pretty simple recipe but the results are fantastic. Ingredients: 2 lbs of fresh mussels 4 cloves of garlic 3 tbsp olive oil 1/2 cup of tequila 1/2 tsp red pepper two pinches of pars
by Faraldi
This is a pretty simple recipe but the results are fantastic. Ingredients: 2 lbs of fresh mussels 4 cloves of garlic 3 tbsp olive oil 1/2 cup of tequila 1/2 tsp red pepper two pinches of pars
Athenian Mussels
by ICOOK2
1 tbsp. olive oil 4 shallots, thinly sliced 2 lb. mussels, cleaned and debearded 1/2 cup dry white wine 1 cup finely chopped Italian leaf parsley 1 cup goats milk plain yogurt M
by ICOOK2
1 tbsp. olive oil 4 shallots, thinly sliced 2 lb. mussels, cleaned and debearded 1/2 cup dry white wine 1 cup finely chopped Italian leaf parsley 1 cup goats milk plain yogurt M
view more member recipes