mussels fra diavolo

Dave took to mussels before I did. They, along with all the other bivalves, weren’t even on my radar when he came home from a dinner with coworkers raving about them. It was one of the first foods he’d tried before I had.

Not long after, we went to a Belgian mussels and beer restaurant, and after that I was hooked. It took me a few bites to get past the slightly boogery texture, but I was sold when I tasted the liquid they were served with. It was buttery and winey and briney, and the housemade ketchup didn’t hold a candle to it as a dip for the crisp French fries served alongside.

We’ve eaten mussels many, many times since then, but this is our favorite way. It’s garlicky and spicy, and the pasta is the perfect vehicle to mix with the sauce the mussels cook in. And the best part? Dave likes it so much, he’s willing to make dinner. This makes me love mussels at least as much as he does.

One year ago: Normandy Apple Tart
Two years ago: Pumpkin Oatmeal Cookies
Three years ago: Herbed Lamb Chops with Pinot Noir Sauce
Four years ago: Truffles (chocolate brand comparison)

Printer Friendly Recipe
Mussels fra Diavolo (adapted from Cook’s Illustrated’s Shrimp fra Diavolo and Gourmet)

Serves 4

4 tablespoons extra-virgin olive oil, divided
12 cloves garlic, minced or pressed through a garlic press (about ¼ cup), divided
1 (28-ounce) can diced tomatoes, drained
1 cup medium-dry white wine, such as Sauvignon Blanc
salt
¾ to 1 teaspoon red pepper flakes
½ teaspoon sugar
1 pound linguine
3 pounds mussels, cleaned and debearded
¼ cup minced fresh parsley

1. Bring a large pot of water to boil.

2. Heat a 5-quart Dutch oven over medium-low heat. Add 3 tablespoons of the oil and 9 cloves of garlic. Cook, stirring frequently, until the garlic is sticky and light golden and begins to foam, about 7-10 minutes. Mix in the tomatoes, wine, 1 teaspoon salt, the red pepper flakes, and sugar. Increase the heat to medium-high and simmer until thickened and fragrant, about 8 minutes.

3. While the sauce is simmering, add 1 tablespoon salt and the linguine to the boiling water and cook according to the package directions until al dente. Drain; return the pasta to the now empty pot and add about ½ cup of the sauce. Toss well to coat.

4. Add the mussels to the remaining sauce and cook, covered, until they just open wide, checking frequently after 3 minutes and transferring to a bowl. Discard any mussels that remain unopened after 6 minutes.

5. Stir the remaining garlic and the parsley into the sauce. Stir in the remaining 1 tablespoon oil. Divide the pasta among warmed serving bowls, topping with the mussels and sauce. Serve immediately.