Mussels alla Diavola

Name: Mussels alla Diavola
Prep time: 35 min
Cook time: 35 min
Total time: 35 min
Yield: 6
Cuisine: Global
Ingredients: 794 grams whole tomatoes in puree; 35 grams 1/4 cup drained bottled capers (about; 6 servings Chives, for garnish; 1 teaspoon dried basil, crumbled; 79 milliliters dry red wine; 79 milliliters 12 garlic cloves, minced (about; 85 grams 1/2 cup kalamata or other brine-cured black olives (about , pitted and chopped; 1 kilograms mussels (preferably cultivated), cleaned (see Cooks Note); 118 milliliters olive oil; 2 teaspoons dried oregano, crumbled; 2 teaspoons dried hot red pepper flakes; 227 grams squid ink linguine; 227 grams dried sun-dried tomato linguine; 2 Tbsps tomato paste

Mussels all From preparation to the plate, this recipe takes roughly 35 minutes.

Instructions

Cook garlic and red pepper flakes in oil in a deep 12-inch heavy skillet over moderate heat, stirring, until fragrant but not browned, about 2 minutes.

Ingredients you will need

Red Pepper Flakes

Garlic

Cooking Oil

Equipment you will use

Frying Pan

Add tomatoes with puree, tomato paste, herbs, capers, olives, and wine and simmer, uncovered, stirring occasionally and breaking up tomatoes, until sauce is thick, about 15 minutes.

Ingredients you will need

Tomato Paste

Tomato

Capers

Olives

Herbs

Sauce

Wine

Cook linguine in a 6 to 8-quart pot of boiling salted water until al dente, then drain in a colander.

Ingredients you will need

Linguine

Water

Equipment you will use

Colander

Pot

While pasta cooks, increase heat under sauce to moderately high and add mussels, then cook, covered, until mussels just open wide, checking frequently after 3 minutes and transferring to a bowl. (Discard any mussels that remain unopened after 6 minutes.)

Ingredients you will need

Mussels

Pasta

Sauce

Equipment you will use

Bowl

Serve linguine with mussels and sauce and garnish with chives.

Ingredients you will need

Linguine

Mussels

Chives

Sauce

Cooks' Note: Just before cooking, clean mussels by scrubbing them well with a brush under cold water and scraping off any barnacles with a knife. If beard is still attached, remove it by pulling it from tip to hinge or by pulling and cutting it off with knife. The tomato sauce, without mussels, can be made 2 days ahead and chilled, covered.

Ingredients you will need

Tomato Sauce

Mussels

Water

Equipment you will use

Knife

Equipment

Ingredients

Servings:

794grams

whole tomatoes in puree 35grams

1/4 cup drained bottled capers (about 6servings

Chives, for garnish 1teaspoon

dried basil, crumbled 79milliliters

dry red wine 79milliliters

12 garlic cloves, minced (about 85grams

1/2 cup kalamata or other brine-cured black olives (about , pitted and chopped 1kilograms

mussels (preferably cultivated), cleaned (see Cooks' Note)118milliliters

olive oil 2teaspoons

dried oregano, crumbled 2teaspoons

dried hot red pepper flakes 227grams

squid ink linguine 227grams

dried sun-dried tomato linguine 2Tbsps

tomato paste

Recommended wine: Chardonnay, Muscadet, Riesling

Chardonnay, Muscadet, and Riesling are my top picks for Shellfish. Buttery chardonnay is great for scallops, shrimp, crab, and lobster, while muscadet is a classic pick for mussels, oysters, and clams. If you've got some spice in your shellfish, a semi-dry riesling can balance out the heat. You could try A to Z Chardonnay. Reviewers quite like it with a 4.2 out of 5 star rating and a price of about 15 dollars per bottle.