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!
- 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
- 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="http://www.everydaymaven.com/wp-content/uploads/2013/03/IMG_8968.jpg" width="550"]
- See "How to Debeard, Store & Clean Mussels by Becky Selengut" for how to properly prepare the Mussels for cooking.
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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.
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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.
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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.
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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.
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Add chopped garlic and cook for 1 minute until fragrant, stirring constantly.
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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.
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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.
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Remove from heat and discard dried chiles and bay leaves. Set aside and begin cooking the Mussels.
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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.
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Pour in remaining 1 cup white wine and Fra Diavolo Sauce. Bring to a boil.
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Once boiling, gently add Mussels, stir to coat, cover and cook for 3 to 5 minutes or until most of the shells are opened.
- Remove lid, serve hot with chopped parsley and Enjoy!
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
I am a seafood lover and this recipe is oh lalalala…. Yummy!!!
Thanks for the tip about Costco. Love that place. These sound delicious!
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!
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.
Yes, Coastal New England and the PNW are very similar in that way – we are lucky!
Love seafood but never tried mussels before. So want to visit Seattle one day. It’s a beautiful place 🙂
Seattle is amazing Kiran! IFBC is being hosted in Seattle this year – just sayin’ 😉
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:)
Thanks Nancy! I can imagine – Mussels and Bread (and wine) in Paris is serious business 🙂
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….
Got it! I hope you love it Kellie 🙂
I love Fra diavolo, your mussels look mouthwatering! I didn’t know you are in Seattle, lucky girl! 🙂
Seattle is a beautiful city Laura – I am feeling quite lucky 🙂
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!
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.
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!!!!!
How much are a pound of Mussels there Eha?
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 . . .
It’s still so hard to believe that the US is only one of 3 countries left that use Imperial. crazy!
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!!!!!!
What a gorgeous change to a cream-based mussel sauce. They sound light & super-flavourful. Bookmarking to use with local Scottish mussels.
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!
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!
This is perfect for a group or family dinner Jeanette!
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.
We are spoiled with all of the abundant seafood here but the Mussels are unbelievable!
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!
Are you in WA?
I’m so jealous of your seafood proximity! I do love me some good salmon…and some spice. This dish sounds awesome!
Remember that Salmon we had at the Blogher Food cocktail reception? That was amazing!