• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
  • About
    • Work With Me
    • Contact
  • Healthy Home

EverydayMaven™

Whole Food, Half the Time

  • Facebook
  • Instagram
  • Pinterest
  • Recipe Index
  • Gluten Free
  • Dairy Free
  • Whole30
  • 30 Minute Meals
  • Thanksgiving
You are here: Home / Proteins / Shellfish / Mussels Fra Diavolo

Published March 27, 2013. Last Updated December 2, 2019 By Alyssa Brantley 31 Comments

Mussels Fra Diavolo

  • Pin
  • Share
  • Yum
  • Tweet
  • Email
Jump to Recipe Print Recipe

Living in Seattle has many, many perks. One of the best is access to the best quality fish & shellfish around. My personal favorites are Mussels, Oysters and Wild Salmon – easy to find, sustainable harvested or caught and usually pretty affordable.

Since I let you in on my little Costco addiction the other day, I have to tell you that if you live in the Seattle area, Costco has (roughly) 5-pound bags of Taylor Shellfish Farms Mussels for less than $3 per pound. I have seen these same Mussels for about $5 per pound at Pike Place and $6 per pound at Whole Foods Market so if you need a large quantity, this is beyond a great deal!

It’s no secret that I like food with a kick and as a general rule tend to favor spicy dishes and dishes with intense flavor. When I set out to make these Mussels Fra Diavolo, I was thinking I would make them spicy but not so hot that kids wouldn’t be able to eat it. When all is said and done, this sauce is much hotter on it’s on then it is after the Mussels are cooked in it and served. On a scale of 1 to 10 with 10 being Spicy, I would say this is a 4. That is, of course, coming from someone who loves spice so if you are spice-adverse, maybe a 6?

Regardless, this is so good and a fun dish to serve at a dinner party, family dinner or a special weekend meal. Enjoy!

NOTES:

  • If you are not familiar with How to Debeard, Clean and Store Mussels, here is a guide on How To Cook Mussels that breaks it down!
  • There are a lot of options when it comes to San Marzano tomatoes out there. This site has an excellent breakdown of brands and quality.
  • You could easily make this sauce ahead of time and freeze it in a glass container until ready to use to save time!
  • You could also easily make this sauce, freeze half and cut the mussels in half!
  • I served this family-style as a meal for six adults without any side dishes so everyone had a huge bowl of mussels with sauce. You could easily make this an appetizer for 10 to 12.

Did you make this recipe? Please give it a star rating below!

Mussels Fra Diavolo
Prep Time: 15 mins
Cook Time: 1 hr 20 mins
Total Time: 1 hr 35 mins
 
11 Points Plus Per Serving -- Based on 6 (very large) Servings
Course: Mains
Cuisine: Italian
Keyword: Mussels Fra Diavolo Recipe
Servings: 6 servings
Calories: 336 kcal
Author: Alyssa Brantley
5 from 4 votes
Print
Ingredients
For The Sauce:
  • 2 tablespoons olive oil
  • 2 bay leaves
  • 1 head garlic cloves peeleed, smashed and minced
  • 2 large yellow onions chopped
  • 2 medium carrots peeled and finely chopped
  • 1 1/2 teaspoons dried oregano
  • 1 1/2 teaspoons crushed red pepper flakes
  • 3 dried red chiles
  • 2 cans cans San Marzano whole peeled plum tomatoes crushed by hand
  • 2 tablespoons tomato paste
  • 1 8 ounce bottle clam juice
  • 1/2 cup white wine
  • 2 teaspoons kosher salt
  • 1 teaspoon freshly ground black pepper
  • 1/2 teaspoon coconut palm sugar
For the mussels:
  • 1 tablespoon olive oil
  • 3 shallots finely chopped
  • 1 cup white wine
  • 4 pounds Mussels de-bearded and cleaned
  • large handful flat-leaf parsley chopped for serving [img src="https://i2.wp.com/www.everydaymaven.com/wp-content/uploads/2013/03/IMG_8968.jpg" width="550"]
Instructions
  1. See "How to Debeard, Store & Clean Mussels by Becky Selengut" for how to properly prepare the Mussels for cooking.
  2. Chop garlic, onion and carrot. I used the food processor and just pulsed each item separately until the desired consistency. About 1/4" chop but it doesn't have to be perfect. Measure tomato paste and set aside. Pull out spices, olive oil, tomatoes, clam juice, wine and palm sugar.

  3. Pour whole, peeled tomatoes and their juices into a large bowl. Use your hands to gently squeeze each tomato and "crush" them by hand. Try to get all the really big pieces crushed but don't make yourself crazy about it.

  4. Peel and finely chop shallots. Grab a large handful of parsley and roughly chop. Measure 1 tablespoon olive oil and 1 cup of white wine. Set aside shallots, parsley, 1 T olive oil and 1 Cup wine for later when cooking the Mussels.

  5. Heat a large dutch oven or heavy bottom pot over medium heat. Once hot, add 2 tablespoons olive oil and then bay leaves. Cook for 30 seconds until sizzling.

  6. Add chopped garlic and cook for 1 minute until fragrant, stirring constantly.

  7. Next, add in chopped carrot, onions, dried oregano, crushed red pepper flakes and dried red chiles. Stir to coat and cook for 15 minutes until onions are browned and look like this.

  8. Now, add in hand crushed tomatoes and their juices, tomato paste, clam juice, 1/2 cup white wine, salt, pepper and sugar. Raise heat and bring to a boil. Once boiling, partially cover and lower light to a simmer. Cook for 1 hour, stirring occasionally.

  9. Remove from heat and discard dried chiles and bay leaves. Set aside and begin cooking the Mussels.

  10. Heat a very large pan with high sides over medium heat. Add remaining 1 tablespoon olive oil. Once hot, add chopped shallots and cook for 1 minute, stirring.

  11. Pour in remaining 1 cup white wine and Fra Diavolo Sauce. Bring to a boil.

  12. Once boiling, gently add Mussels, stir to coat, cover and cook for 3 to 5 minutes or until most of the shells are opened.

  13. Remove lid, serve hot with chopped parsley and Enjoy!
Nutrition Facts
Mussels Fra Diavolo
Amount Per Serving
Calories 336 Calories from Fat 90
% Daily Value*
Fat 10g15%
Saturated Fat 1g6%
Cholesterol 43mg14%
Sodium 1638mg71%
Potassium 1080mg31%
Carbohydrates 28g9%
Fiber 3g13%
Sugar 9g10%
Protein 21g42%
Vitamin A 4170IU83%
Vitamin C 34.7mg42%
Calcium 130mg13%
Iron 8.5mg47%
* Percent Daily Values are based on a 2000 calorie diet.

Did you make this recipe? Tag @EverydayMaven on Instagram with the hashtag #EveryDayMaven and please give a star rating below.

Inspired By: Mussels in Spicy Red Sauce from Emeril Live on the Food Network

Filed Under: Dairy Free, Freezer Meals, Gluten Free, Grain Free, Kid Friendly, Mains, Shellfish

EverydayMaven.com is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com.

Reader Interactions

Comments

  1. Barbara says

    January 27, 2015 at 10:47 pm

    I am a seafood lover and this recipe is oh lalalala…. Yummy!!!

    Reply
  2. Shut Up & Cook | The Attainable Gourmet says

    March 31, 2013 at 8:05 pm

    Thanks for the tip about Costco. Love that place. These sound delicious!

    Reply
    • EverydayMaven says

      April 1, 2013 at 12:55 pm

      I was pretty excited when I discovered the Mussels there too. My usual spot was either Whole Foods or Taylor Shellfish in Cap Hill prior!

      Reply
  3. Karen (Back Road Journal) says

    March 31, 2013 at 3:01 pm

    Living in New England, we are lucky to have an abundance of fresh seafood as well. I make shrimp fra diavolo and love it. I usually make mussels with white wine and will try your version next.

    Reply
    • EverydayMaven says

      April 1, 2013 at 12:48 pm

      Yes, Coastal New England and the PNW are very similar in that way – we are lucky!

      Reply
  4. Kiran @ KiranTarun.com says

    March 31, 2013 at 11:57 am

    Love seafood but never tried mussels before. So want to visit Seattle one day. It’s a beautiful place 🙂

    Reply
    • EverydayMaven says

      April 1, 2013 at 12:48 pm

      Seattle is amazing Kiran! IFBC is being hosted in Seattle this year – just sayin’ 😉

      Reply
  5. Nancy/SpicieFoodie says

    March 31, 2013 at 9:15 am

    One of the (thousand) things I miss from living in Paris was that I could get fresh mussels whenever I wanted. It is so rare to find them in the grocery store or restaurants here. Your recipe is mouthwatering. Thank you for being a part of the YBR this month:)

    Reply
    • EverydayMaven says

      April 1, 2013 at 12:46 pm

      Thanks Nancy! I can imagine – Mussels and Bread (and wine) in Paris is serious business 🙂

      Reply
  6. [email protected] says

    March 29, 2013 at 11:05 am

    Just to let you know we are making this right now for dinner. Subbing clam juice for fish stock (thought I had all ingredients, without reading the recipe again). I’m sure it will be delicious! Re my comment re this being a change from cream sauces: just to clarify that what I normally see on the web are creamy sauces, NOT what I tend to eat! Well I can’t say never….

    Reply
    • EverydayMaven says

      March 29, 2013 at 1:29 pm

      Got it! I hope you love it Kellie 🙂

      Reply
  7. Laura (Tutti Dolci) says

    March 28, 2013 at 7:43 pm

    I love Fra diavolo, your mussels look mouthwatering! I didn’t know you are in Seattle, lucky girl! 🙂

    Reply
    • EverydayMaven says

      March 28, 2013 at 8:36 pm

      Seattle is a beautiful city Laura – I am feeling quite lucky 🙂

      Reply
  8. Heather @girlichef says

    March 28, 2013 at 1:45 pm

    I looooong to live near fresh seafood (ummm…without leaving some of the things here in the Midwest)! That is such a fantastic price for mussels – we would be eating them all the time, they’re my hubby’s fave. This dish sounds amazing!

    Reply
    • EverydayMaven says

      March 28, 2013 at 8:36 pm

      I bet Heather – I have always lived on the Coasts so I think I have taken for granted having access to fresh seafood and fish.

      Reply
  9. Eha says

    March 27, 2013 at 7:42 pm

    What a fabulous recipe! Used to mostly Asian cooking a certain depth in taste is important to me too . . . this sounds great but I am peagreen with envy at your low prices. No wonder four out of the ten most expensive cities in the world are Australian!!!!!

    Reply
    • EverydayMaven says

      March 28, 2013 at 8:34 pm

      How much are a pound of Mussels there Eha?

      Reply
      • Eha says

        March 28, 2013 at 9:10 pm

        Do remember we went metric in the 1960s or 70s methinks! Makes quick maths incorrect at times! Just looked up the Sydney Fishmarket prices for Easter – not bad compared to your Costco [we have two in the country!!] actually – about $8-10/Kg for ordinary ones . . . that would be much higher in local shops. have to look at the Seattle Fishmarket video I found in the same spot . . . .great to be food blogging and learning . . .

        Reply
        • EverydayMaven says

          March 28, 2013 at 9:34 pm

          It’s still so hard to believe that the US is only one of 3 countries left that use Imperial. crazy!

          Reply
          • Eha says

            March 28, 2013 at 9:50 pm

            Would you believe this is the third time in two days I have had ‘this’ conversation! OMG [to be pedestrian] using 100s does make life SO much easier! We stopped complaining within a week methinks 🙂 !! And a hugely happy Easter to you!!!!!!

  10. [email protected] says

    March 27, 2013 at 7:11 pm

    What a gorgeous change to a cream-based mussel sauce. They sound light & super-flavourful. Bookmarking to use with local Scottish mussels.

    Reply
    • EverydayMaven says

      March 28, 2013 at 8:33 pm

      I very rarely eat cream based Mussels. My go-to’s (besides this) are usually classic white wine, garlic, shallot and clam juice with fresh herbs or some type of thai infusion with coconut milk and curry!

      Reply
  11. Jeanette says

    March 27, 2013 at 6:59 pm

    Love the idea of fra diavolo sauce with mussels. Been trying to think of new ways to serve my kids seafood and this would fit the bill!

    Reply
    • EverydayMaven says

      March 28, 2013 at 8:32 pm

      This is perfect for a group or family dinner Jeanette!

      Reply
  12. [email protected] says

    March 27, 2013 at 3:16 pm

    Great picture! And great recipe – I love mussels. Never prepared them in exactly this way, though, but I will, I will! Really good stuff – thanks so much.

    Reply
    • EverydayMaven says

      March 28, 2013 at 8:32 pm

      We are spoiled with all of the abundant seafood here but the Mussels are unbelievable!

      Reply
  13. [email protected] says

    March 27, 2013 at 11:17 am

    Alyssa, thanks for the Costco tip–during my ‘end of sled hockey season/weekly Costco runs’ I stocked up and picked up a box of salmon.
    I’ll be at Costco again before hockey starts back up in the fall, (my store is an hour away but only 8 minutes from the rink) but for now I’m set.

    Thanks!

    Reply
    • EverydayMaven says

      March 27, 2013 at 2:41 pm

      Are you in WA?

      Reply
  14. Joanne says

    March 27, 2013 at 9:41 am

    I’m so jealous of your seafood proximity! I do love me some good salmon…and some spice. This dish sounds awesome!

    Reply
    • EverydayMaven says

      March 27, 2013 at 2:41 pm

      Remember that Salmon we had at the Blogher Food cocktail reception? That was amazing!

      Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Notify me of followup comments via e-mail. You can also subscribe without commenting.

Primary Sidebar

Welcome!

Hi! I'm Alyssa and I live in the Seattle area. I am passionate about creating delicious real food recipes that don't take all day to make. Whole Food. Half the Time.

More About Alyssa...

  • 30 minmeal
  • Dairy free
  • Egg free
  • Gluten free
  • Grain free
  • Nut free
  • Low carb
  • Nut free
  • Paleo
  • Primal
  • Primal
  • Shellfish
  • Vegan
  • Vegetarian
  • Whole 30

Warming Soup, Stew, and Chili

close up of turkey black bean chili in a bowl topped with avocado, white onion and cilantro

Turkey Black Bean Chili

rustic bowl filled with creamy garlic soup topped with watercress leaves. on wooden table with fresh thyme, whole heads of garlic and a red and white linen

Garlic Soup with Beef Bone Broth

large soup pot with easy turkey soup with cabbage and turmeric with wood ladle and beige linen

Easy Turkey Soup with Cabbage

dutch oven filled with beef noodle soup sitting on a kitchen towel with a large wooden spoon

Beef Noodle Soup

light blue bowl of soup with floral linen and wood spoon

Roasted Vegetable Soup with Cabbage

Indian Chicken Stew (with Instant Pot option) from www.EverydayMaven.com

Indian Chicken Stew (with Instant Pot option)

Reader Favorites

glass mason jar with liquid ghee on a blue and yellow napkin on a wood board

How to Make Ghee

cooked cabbage steaks on a baking sheet

Garlic Rubbed Roasted Cabbage Steaks

Instant Pot Hummus from www.EverydayMaven.com

Instant Pot Hummus

white dinner plate with cooked cube steak topped with fried onions and parsley

How To Cook Cube Steak

close up overhead shot of cooked old bay shrimp topped with extra old bay seasoning with wood bowl filled with cocktail sauce

Old Bay Shrimp

whole smoked ham on a large serving platter with stack of plates in background

How To Cook A Smoked Ham

Philly Cheese steak Sandwich cut in half and stacked on top of eachother

Authentic Philly Cheese Steak Recipe

Buffalo Chicken Salad from www.EverydayMaven.com

Buffalo Chicken Salad

platter of cooked wild salmon with red curry sauce, lime and sliced scallions

5 Ingredient Red Curry Salmon

close up of white serving bowl with arugula salad

Arugula Salad with Lemon Balsamic Dressing

Categories

Healthy 30 Minute Meals

Lightened Up Desserts

Healthy Snacks for Kids

Footer

About Everyday Maven

Welcome!

Hi! I'm Alyssa and I live in the Seattle area. I am passionate about creating delicious real food recipes that don't take all day to make. Whole Food. Half the Time.

More About Alyssa...

Easy Instant Pot Recipes

Instant Pot Hummus from www.EverydayMaven.com
bowl of cooked instant pot rice with star anise on top in front of instant pot
white plate with bed of mixed greens, cooked salmon topped with sliced lemon and ball of white rice topped with spinach seasoning. balsamic dressing drizzled on top of salmon and salad

Stay Connected

  • Facebook
  • Instagram
  • Pinterest
  • Twitter
  • YouTube

Copyright © 2019 EverydayMaven™ | LEGAL