Mussels Fra Diavola
photo by Thorsten
- Ready In:
- 35mins
- Ingredients:
- 12
- Serves:
-
6
ingredients
- 12 garlic cloves, minced
- 1 1⁄2 teaspoons hot red pepper flakes
- 1⁄2 cup olive oil
- 1 (28 ounce) can whole tomatoes
- 2 tablespoons tomato paste
- 2 teaspoons dried oregano
- 1 teaspoon dried basil
- 1⁄4 cup capers, drained
- 1⁄2 cup kalamata olive, pitted and chopped
- 1⁄3 cup red wine
- 3 lbs mussels, cleaned and debearded
- 1 lb linguine, cooked
directions
- heat oil in a 12 inch skillet.
- add garlic and red pepper flakes, stir.
- add tomatoes, paste, oregano, basil, capers, olives, and wine, breaking up tomatoes simmer about 15 minutes until sauce thickens.
- meanwhile cook the linguine and drain.
- raise the heat of the sauce to medium, add the mussels, and cover.
- cook 3-6 minutes more until mussels open.
- discard any that don't open.
- serve sauce over linguine.
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Reviews
-
Might be an oldie for you Chia, for me this was new! The combination of the ingredients that made the sauce were great. Thanks for posting this because we eat mussels quite often and I will make this recipe again! BTW..at time of writing this review it says in the ingredients, a 28 oz can of whole tomato puree, I took that for tomatoes and you might want to have that corrected, its probably a computer mistake?
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RECIPE SUBMITTED BY
chia2160
valley forge, 0
<p>latest update, as all my fb friends know i have been very ill for the past 4 mos, but now i am on the road ro recovery. i've had 2 surgeries and broke nt elbow a week after the first one, which basically incapacitatedme forr 2 mos. happy to say i am doing pt, anf will hopefully be able to cook again</p>
<p>i stopped working so i could spend more time in my fla house renovating, but this was a minor setback, going to do the bathrooms this summer.</p>
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<p><br />in NY i used to have an (at home) jewelry business, but i incorporated it into the store's gift dept., they sell it for me now. <br />cooking is my passion, my hobby, my relaxation, but i love going out for a good meal anytime. being born and growing up in manhattan, ny gave me the opportunity to try many new foods over the years, in many great restaurants. and travelling with my dh enlightened me to the wonderful ingredients and cuisines of san francisco, among other places. <br />the new corporate spouse deal is to do a day of cooking lessons/lunch, and shopping, so i have seen demo classes in ft lauderdale, san antonio, atlanta in the past few years plus taken a few cooking classes in chinese dim sum and noodles in joseph poon's, in philly. <br />several years ago i had the pleasure of being on several of the food network shows, ready set cook and taste test, which was like food jeopardy. i didn't win either, but it was so much fun! <br />and before that, i was on wheel of fortune! yes, with pat and vanna. i was the big winner, and i won a trip to hong kong for a week, somewhere i never would have seen otherwise- <br />i have 4 daughters, 3 gkids and 1 on the way-- so far</p>
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