MUSSELS alla DIAVOLA
Serves 4
I always make a big pot of
gravy (that’s what people from NJ call red sauce) on the weekend. I use some for a pasta dish, sometimes give
some to neighbors, and always have some on hand to add to fish dishes throughout
the week. Here is when I use it with
mussels.
Make Gravy up to 4 days in
advance.
Fuggedaboutit Gravy
½ cup olive oil
6 cloves garlic crushed
1 can plum peeled Italian
tomatoes - 28oz. (put in blender)
1 can tomato paste – 6 oz.
½ teaspoon dried parsley
½ teaspoon dried basil (could
substitute oregano if you prefer)
Kosher salt and freshly
ground pepper
Gently heat olive oil – do
not burn – approximately 1 minute.
Add crushed garlic – sauté
approximately 2 minutes – do not burn.
After putting cans in blender
(you could substitute a can of crushed tomatoes but my father always used whole
peeled) – add to pot with olive oil and garlic.
Cook about 10 minutes.
Add can of paste – cook
another 10 minutes uncovered on medium heat.
Add your herbs and some salt
and pepper – remember you can always add more later if it needs it.
Cook uncovered another 10
minutes.
If gravy seems too thick for
you you can always add alittle water.
Taste and correct for
seasoning.
Make Mussels
3 tablespoons olive oil
6 cloves garlic sliced
½ cup white wine
bag of mussels - approximately 24 (thoroughly scrubbed)
1 cup Fuggedaboutit Gravy*
Red pepper flakes (optional)
Kosher Salt and freshly
ground pepper to taste
Lemon
Italian Bread with Garlic
Saute olive oil with garlic
just until golden – approximately 2 minutes.
Add mussels and white wine
(and red crushed pepper if using) – sauté approximately 2 more minutes.
Put lid on pot and cook on
medium – approximately 2 minutes.
*Add gravy (if you don’t have
homemade “red sauce” you can add a can of crushed tomatoes and sprinkle 1
teaspoon of dried herbs – oregano, basil, or parsley). Put lid back on top and shake pot alittle.
Cook another 2-3 minutes
until mussels have opened.
Meanwhile cut your Italian
bread into slices.
Butter them or spread olive
oil on each side.
Sprinkle Garlic powder or
brush with a fresh peeled garlic clove.
Toast in toaster oven or in
oven on 350 degrees just until golden – approximately 1 minute .
Check you mussels – any that
did not open throw away.
To serve put in bowls, add a
cut up lemon in each bowl and a big hunk of toasted garlicky Italian bread for
dipping.
We love this dish in the
summer or the winter. Be sure to buy
your mussels from a good fish monger!
