Andrew Zimmern Cooks: Mussels Fra Diavolo
Classic Mussels Fra Diavolo with garlic, shallots, and spicy tomato sauce—served with crusty bread for mopping up every last drop of deliciousness. Watch Andrew Zimmern's recipe.
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Cooking tools:
- Grill
- Grill pan
- Cast iron skillet
- Saucepan
- Chef's knife
- Cutting board
- Bread knife
- Mixing bowl
- Stove
- Measuring spoon
- Measuring cup
- Spoon
Ingredients
- 2 tablespoons extra-virgin olive oil
- 2 garlic cloves, minced
- 1/2 medium onion, minced
- 1 basil sprig
- Pinch of crushed red pepper
- 1/2 teaspoon dried oregano
- 1/2 cup dry white wine
- Kosher salt
- Pinch of sugar
- 1 tablespoon tomato paste
- One 28-ounce can tomato puree
- Pepper
- 1/4 cup extra-virgin olive oil
- 2 garlic cloves, thinly sliced
- 1/2 teaspoon chile flakes
- 1/4 cup shallot, minced
- 1 cup dry white wine
- 3 pounds mussels, scrubbed and debearded
- 1/2 cup parsley leaves
- Baguette, for serving
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