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You are here: Home / By Diet / Dairy Free / Mussels Fra Diavolo

March 27, 2013

Mussels Fra Diavolo

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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 special weekend meal. Enjoy!

NOTES:

  • If you are not familiar with How to Debeard, Clean and Store Mussels, here is a great (short!) video by Becky Selengut of the amazing seafood book Good Fish: Sustainable Seafood Recipes from the Pacific Coast
  • 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. If you want to serve it as an appetizer or just smaller portions or alongside some vegetables or salad, here are some additional Weight Watchers Points Plus breakdowns (source: Weight Watchers eTools Recipe Builder Calculator).
    • 9 Points Plus Per Serving Based on 8 Servings
    • 7 Points Plus Per Serving Based on 10 Servings
    • 6 Points Plus Per Serving Based on 12 Servings

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

Everyday Maven

Yields 6

Mussels Fra Diavolo

11 Points Plus Per Serving -- Based on 6 (very large) Servings

15 minPrep Time

1 hr, 20 Cook Time

1 hr, 35 Total Time

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Ingredients

    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 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
  • 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

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!
7.8.1.2
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https://www.everydaymaven.com/mussels-fra-diavolo/
Recipe and Photos Copyright of EverydayMaven 2011-2019

Mussels Fra Diavolo by www.everydaymaven.com

Mussels Fra Diavolo Submitted to Spicie Foodie’s YBR for March 2013

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Filed Under: Dairy Free, Default, Freezer Meals, Gluten Free, Grain Free, Kid Friendly, Mains, Shellfish Tagged With: 11 Points Plus

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Reader Interactions

Comments

  1. Barbara says

    02.23.19 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

    02.23.19 at 8:05 pm

    Thanks for the tip about Costco. Love that place. These sound delicious!
    Reply
    • EverydayMaven says

      02.23.19 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

    02.23.19 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

      02.23.19 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

    02.23.19 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

      02.23.19 at 12:48 pm

      Seattle is amazing Kiran! IFBC is being hosted in Seattle this year - just sayin' ;)
      Reply
  5. Nancy/SpicieFoodie says

    02.23.19 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

      02.23.19 at 12:46 pm

      Thanks Nancy! I can imagine - Mussels and Bread (and wine) in Paris is serious business :)
      Reply
  6. [email protected] says

    02.23.19 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

      02.23.19 at 1:29 pm

      Got it! I hope you love it Kellie :)
      Reply
  7. Laura (Tutti Dolci) says

    02.23.19 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

      02.23.19 at 8:36 pm

      Seattle is a beautiful city Laura - I am feeling quite lucky :)
      Reply
  8. Heather @girlichef says

    02.23.19 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

      02.23.19 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

    02.23.19 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

      02.23.19 at 8:34 pm

      How much are a pound of Mussels there Eha?
      Reply
      • Eha says

        02.23.19 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

          02.23.19 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

            02.23.19 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

    02.23.19 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

      02.23.19 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

    02.23.19 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

      02.23.19 at 8:32 pm

      This is perfect for a group or family dinner Jeanette!
      Reply
  12. [email protected] says

    02.23.19 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

      02.23.19 at 8:32 pm

      We are spoiled with all of the abundant seafood here but the Mussels are unbelievable!
      Reply
  13. [email protected] says

    02.23.19 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

      02.23.19 at 2:41 pm

      Are you in WA?
      Reply
  14. Joanne says

    02.23.19 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

      02.23.19 at 2:41 pm

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

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