Mussels alla Diavola

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!