Mussels Fra Diavolo

Recipe by JANIC412
MAKE IT SHINE! ADD YOUR PHOTO
READY IN:
SERVES: 5-6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Scrub the mussels under running cold water making sure they are closed tight and remove the beards.
  • In a large pot over high heat bring to a boil about 1" of water.
  • Reduce the heat to low and add the mussels-cover and cook until the shells open about 5 minutes.
  • Discard any that do not open.
  • Discard the top shell from each mussel; rinse the mussel in the broth left in the pot to remove any left over s and.
  • 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 being careful not to pour any sand into the cup.
  • In a large skillet over med.
  • heat, heat the oil and Saute onions, green pepper and garlic until tender but not brown.
  • Prepare the pasta as directed on the package. Cut the fish into 1" chunks.
  • Into the onion mixture, add toma toes with the liquid from the can, all remaining ingredients, except mussels- the fish and mussel broth.
  • (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.
  • Add the mussels on the half shell and heated through.
  • 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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