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Mussels Fra Diavolo

Mussels in a spicy tomato broth!
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Servings 0

Ingredients
  

  • 2 lbs mussels
  • 1 shallot
  • 6 cloves garlic
  • 4 tbsp tomato paste
  • 2 tbsp calabrian chilis adjusted to spice preference
  • 1.5 cup white wine
  • 6 tbsp unsalted butter
  • 1/3 cup parsley

Garlic Breadcrumbs

  • 2 tbsp unsalted butter
  • 3 cloves garlic
  • 3/4 cup breadcrumbs

Instructions
 

  • Clean mussels and discard any that are not completely closed.
  • In a large saute pan that has a lid (preferably a glass lid,, so you can see), turn it on medium-low head and add 2 tbsp butter, 2 tbsp olive oil, butter, and shallots. Saute until fragrant.
  • Once fragrant, turn head up to medium and add tomato paste and calabrian chilis, and saute until tomato paste has become a deeper color red.
  • Add mussels to pan, shake around, add white wine, and cover.
  • Remove each mussel as they open and put in a bowl. That means they are ready. Re-cover pan if you need to between removing them.
  • To pan, add remaining 4 tbsp of butter and a pinch of salt, then toss with al dente pasta and fresh parsley.
  • Serve with Mussels and garlic bread breadcrumbs
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