Mussels Diablo Recipes

MUSSELS FRA DIAVOLO

Steps:

• Cook linguine pasta in a large pot of rapidly boiling salted water until al dente, according to package directions.
• In a large saucepan over medium heat, add pure olive oil, then add cloves of garlic.
• Once the cloves of garlic begin to shimmy in the pan, add the mussels and sauté for 3-4 minutes, tossing occasionally.
• Add one third jar of Rao's Homemade® Arrabbiata Sauce and bring to a simmering boil.
• Cover, reduce flame to a low simmer and cook until all mussels open. Discard any unopened mussels.
• Drain pasta and return to pot over medium heat - immediately add 2 6oz. ladles of Rao's Homemade® Arrabbiata Sauce and toss until pasta is coated.
• Plate coated pasta in a large serving bowl - top with remaining sauce and mussels - garnish with chopped parsley and serve hot.

SEAFOOD FRA-DIABLO

Steps:

• In a large high sided skillet over medium high heat, add tomato sauce, diced tomatoes, wine, garlic, Italian seasoning and crushed red pepper.
• heat until just starting to bubble, add mussels and clams, cook until they start to open.
• Lower temperature to medium and add shrimp and squid, cook 4-5 minutes until shrimp and squid cook,be careful not to over cook shrimp and squid to avoid them becoming chewy and not tender.
• serve over pasta and garnish with cheese or parsley and enjoy.

MUSSELS DIABLO

Steps:

• 1. Scrub mussels, clean and slice mushrooms, wash spinach and remove any tough stems
• 2. Steam mussels - And put garlic bread in oven.
• 3. In an everything pan I barely spray a little olive oil, add garlic and sauté lightly, add mushrooms and continue sautéing just a few seconds, drain any fluid from mushrooms. Add tomato sauce (Classico Spicy Basil sauce) and let simmer for 15-20 minutes. Top with the spinach, cover pan until spinach is wilted, approximately 4-5 min. Stir well once spinach is wilted.
• 4. The mussels should be done right around the same time as the sauce and the bread. Drain and discard any unopened mussels.
• 5. Put mussels on a platter with open mussels facing up. Pour sauce, with wilted spinach over the platter, covering the mussels. Slice garlic bread and cut into triangles, place garlic bread around edge of platter.