Mussels Fra Diavolo with Roasted Garlic from 'The Catch

Name: Mussels Fra Diavolo with Roasted Garlic from 'The Catch
Prep time: 2 h
Cook time: 2 h
Total time: 2 h
Yield: 6
Cuisine: Global
Ingredients: 1 slice Toasted baguette , for serving; 1 teaspoon chile flakes or 1 habanero chile, finely chopped; 177 milliliters dry white wine; 118 milliliters chopped fresh basil or flat-leaf parsley; 2 large heads garlic, top quarter cut off; 2 kilograms mussels, scrubbed; 6 Tbsps olive oil; 3 larges plum tomatoes, finely chopped; 6 servings Salt and freshly ground black pepper; 1 bunch scallions, finely chopped

Mussels Fra Diavolo with Roasted Garlic from 'The Catch might be just the hor d'oeuvre you are searching for. This recipe serves 6. Watching your figure? This dairy free and pescatarian recipe has 319 calories, 20g of protein, and 18g of fat per serving. This recipe covers 31% of your daily requirements of vitamins and minerals. Head to the store and pick up mussels, salt and pepper, plum tomatoes, and a few other things to make it today. To use up the dry white wine you could follow this main course with the White Wine Frozen Yogurt as a dessert. From preparation to the plate, this recipe takes roughly 2 hours.

Instructions

Preheat the oven to 350°F.

Equipment you will use

Oven

Put the garlic in a small baking dish, cut sides up, and drizzle the cut sides of the garlic with 1 tablespoon of the olive oil, then season with salt and pepper. Cover and bake for about 1 hour, until very soft. Squeeze the soft garlic from the papery skins into a small bowl. Stir in 2 tablespoons of the olive oil and season with salt and pepper.

Ingredients you will need

Salt And Pepper

Olive Oil

Garlic

Equipment you will use

Baking Pan

Oven

Bowl

In a large pot, heat the remaining 3 tablespoons of olive oil.

Ingredients you will need

Olive Oil

Equipment you will use

Pot

Add the scallions and chile flakes, and cook over medium heat for 2 minutes.

Ingredients you will need

Red Pepper Flakes

Green Onions

Add the tomatoes, cover, and cook until the tomatoes dissolve, about 4 minutes. Raise the heat to medium-high and add the garlic purée and the wine.

Ingredients you will need

Tomato

Garlic

Wine

Bring the scallion-garlic mixture to a boil and add the mussels. Cover and cook, shaking the pot a few times, until the mussels open, about 5 minutes. With a large slotted spoon or Chinese wire strainer, lift the open mussels from the pot and transfer to serving bowls. Discard any mussels that do not open.

Ingredients you will need

Green Onions

Mussels

Garlic

Equipment you will use

Slotted Spoon

Sieve

Bowl

Pot

Remove the pot from the heat. Season the sauce with salt and pepper and add the basil.

Ingredients you will need

Salt And Pepper

Basil

Sauce

Equipment you will use

Pot

Pour the sauce over the mussels and serve right away with toasted baguette slices.

Ingredients you will need

Baguette

Mussels

Sauce

Equipment

Ingredients

Servings:

1slice

Toasted baguette , for serving 1teaspoon

chile flakes or 1 habanero chile, finely chopped 177milliliters

dry white wine 118milliliters

chopped fresh basil or flat-leaf parsley 2large heads

garlic, top quarter cut off 2kilograms

mussels, scrubbed 6Tbsps

olive oil 3larges

plum tomatoes, finely chopped 6servings

Salt and freshly ground black pepper 1bunch

scallions, finely chopped

Recommended wine: Chardonnay, Muscadet, Riesling

Shellfish on the menu? Try pairing with Chardonnay, Muscadet, and Riesling. 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 Frank Family Vineyards Lewis Vineyard Reserve Chardonnay. Reviewers quite like it with a 5 out of 5 star rating and a price of about 62 dollars per bottle.