Made Mussels Fra Diavolo on Friday night.  Sometimes I get weird hankerings and this was one of them.  Don’t have any photos because we were both hungry and I was most concerned with eating.  Next time.



    • 2 dozen mussels
    • 2 tablespoons oil
    • 1 medium onion, chopped
    • 1 medium green pepper, sliced
    • 1 clove garlic
    • 1 lb boneless white fish
    • 1  can chopped tomatoes
    • 1/3 cup dry white wine
    • 3 tablespoons tomato paste
    • 2 -3 tablespoons parsley, chopped
    • 1 1/2 teaspoons salt
    • 1/2-1 teaspoon red pepper flakes
    •  basil
    • oregano
    • linguine


  1. Scrub the mussels under running cold water
  2. In a large pot over high heat bring to a boil about 1″ of water.
  3. Reduce the heat to low and add the mussels-cover and cook until the shells open about 5 minutes.
  4. Discard the top shell from each mussel
  5. Let broth stand awhile to let the sand settle in the bottom of the pot. Pour 3/4 cup of the broth into a measuring cup and discard any remaining broth.  (*watch out for sand)
  6. In a large skillet over med. heat, heat the oil and sauté onions, green pepper and garlic until tender but not brown.
  7. Prepare the pasta as directed on the package. Cut the fish into 1″ chunks.
  8. Into the onion mixture, add tomatoes with the liquid from the can, all remaining ingredients, except mussels and mussel broth.
  9.  (If you are adding more seafood add it now). Turn the heat to high and bring to a boil-when this comes to a boil, reduce heat to low-cover and simmer 5-7 minutes or until fish is cooked through.
  10. Add the mussels on the half shell and heated through.
  11. To serve, put the pasta onto plates or a large platter, spoon the fish/mussel mixture over and top with fresh grated Parmesan cheese.

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