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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.
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.
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.
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.
Add chopped garlic and cook for 1 minute until fragrant, stirring constantly.
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.
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.
Remove from heat and discard dried chiles and bay leaves. Set aside and begin cooking the Mussels.
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.
Pour in remaining 1 cup white wine and Fra Diavolo Sauce. Bring to a boil.
Once boiling, gently add Mussels, stir to coat, cover and cook for 3 to 5 minutes or until most of the shells are opened.
Recipe courtesy of Alyssa Brantley | EverydayMaven
Please note that the nutrition information provided for this recipe is for the recipe EXACTLY as written with the ingredients specified. If you make any modifications or substitutions, you will need to recalculate the recipe to generate accurate nutritional information.