Sweet, tender mussels in spicy, garlicky, diced tomato sauce. Mussels fra diavolo take minimal effort for maximum flavor!
- 4 cloves garlic, thinly sliced
- 1 large shallot, finely diced
- 3 ounces pancetta*, chopped
- 1 tablespoon extra virgin olive oil
- 1/4 teaspoon red pepper flakes
- 1 bag fresh mussels
- 14.5 ounce can diced tomatoes, with juice
- 1/2 cup dry white wine
- pinch of salt
- Prepare the mussels: Open bag of mussels into a colander. Rinse with cold water. Inspect mussels and remove any ‘beards’. Discard any open mussels or mussels with broken shells.
- In a large saute skillet heat olive oil over medium to medium-high heat. Add pancetta and cook until fat is rendered and pancetta is lightly browned.
- Add sliced garlic and cooking, stirring or sautéing until just browned, about 2 minutes. Add shallots and cook for 1 minute.
- Carefully add mussels to the pan and immediately deglaze the pan with the white wine. Stir with a wooden spoon or spatula, making sure to scrape the bottom of the pan.
- Add tomatoes, salt, and red pepper flakes. Stir to combine. Let the heat from the sauce steam the mussels open while the sauce reduces, about 5 to 7 minutes. Stir occasionally.
- Best if served right away. Especially with crusty bread for dipping.
* Pancetta can be left out for a pescatarian version. If leaving out, add 1/2 tablespoon of butter to the final sauce for a little fat to cut the acidity of the tomatoes.
- Category: seafood
- Method: sauté
- Cuisine: italian
Keywords: Sautéed mussels, spicy seafood, spicy mussels, pei mussels, easy seafood appetizers