Quick Mussels Fra Diavolo

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Mussels Fra Diavol0, in a spicy red marinara sauce – simple and elegant, best served with lots of whole wheat crusty bread for dipping into the delicious sauce.

Mussels in a spicy red marinara sauce – simple and elegant, best served with lots of whole wheat crusty bread for dipping into the delicious sauce.Quick Mussels Fra Diavolo

Seafood, like these Mussels Fra Diavolo, on Christmas Eve is a holiday family tradition. But you can also make this anytime you’re craving mussels or seafood in your life. This can be served as an appetizer with bread for dipping or over pasta as a main dish or even over zoodles to keep it low carb.

Some of my other favorite ways to make mussels are Steamed Mussels with Piri Piri Sauce and Mussels in Basil Cream Sauce.

Mussels in a spicy red marinara sauce – simple and elegant, best served with lots of whole wheat crusty bread for dipping into the delicious sauce.

When I make this, I usually use my own homemade marinara sauce (I never use jarred sauce) when I make this, but I tried this with Delallo’s Pomodoro Fresco and I have to say I was very impressed, and so was my husband! It tastes just like my homemade sauce and this dish came together in less than 15 minutes.

If you’ve never made mussels before, you’ll be surprised how easy this dish is. The mussels should be alive when you purchase and cook them. Any mussels that are cracked should be discarded, and any mussels that don’t open after cooking should also be tossed.

Mussels in a spicy red marinara sauce – simple and elegant, best served with lots of whole wheat crusty bread for dipping into the delicious sauce.

More Seafood Recipes You Might Enjoy:

Mussels in a spicy red marinara sauce – simple and elegant, best served with lots of whole wheat crusty bread for dipping into the delicious sauce.
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5 from 4 votes
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Quick Mussels Fra Diavolo

214 Cals 11 Protein 14 Carbs 10 Fats
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Yield: 6 servings
COURSE: Dinner
CUISINE: Italian
Mussels in a spicy red marinara sauce – simple and elegant, best served with lots of whole wheat crusty bread for dipping into the delicious sauce.

Ingredients

  • 1 25.25 oz jar DeLallo Marinara or homemade marinara
  • 1 tbsp extra virgin olive oil
  • 1/4 cup minced shallot
  • 2 garlic cloves, thinly sliced
  • 1 tsp crushed red pepper
  • 3/4 cup dry white wine, omit for Paleo and Whole 30
  • 3 lbs 48 to 50 live mussels, scrubbed and debearded
  • 2 tbsp chopped parsley, for garnish
  • optional whole wheat crusty bread, for serving

Instructions

  • In a large saucepan, heat the olive oil over medium-high heat until hot.
  • Add the shallot, garlic and crushed red pepper and cook until fragrant, about 1 minute.
  • Add the wine and boil until reduced by half, about 3 minutes.
  • Stir in the marinara sauce and bring to a simmer.
  • Stir in the mussels, cover and cook until the mussels open, 6 to 8 minutes; discard any mussels that do not open.
  • Season lightly with salt, then transfer the mussels and sauce to a platter.
  • Sprinkle with chopped parsley and serve right away with crusty bread.

Nutrition

Serving: 8mussels + sauce, Calories: 214kcal, Carbohydrates: 14g, Protein: 11g, Fat: 10g, Saturated Fat: 8.6g, Cholesterol: 30mg, Sodium: 543mg, Fiber: 10g
WW Points Plus: 5
Keywords: easy mussels recipe, how to make Mussels Fra Diavolo, Mussels Fra Diavolo, mussels marinara, Quick Mussels Fra Diavolo
Mussels in a spicy red marinara sauce – simple and elegant, best served with lots of whole wheat crusty bread for dipping into the delicious sauce.
Mussels in a spicy red marinara sauce – simple and elegant, best served with lots of whole wheat crusty bread for dipping into the delicious sauce.

Disclosure: This post is sponsored by DeLallo. I only share products I use in my own kitchen. I created this recipe and received compensation to do so.

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28 comments

  1. I saw fresh mussels on market day in our tiny SW French village. The line at the fishmonger’s was always over-the-top too long, so I waited till tourist season was mostly over (the kids go back to school this week in France) and sure enough, I got some in no time. They are a small French version that don’t have any beards, or else the fishmonger cleaned them (doubtful). They’re cleaned and in the fridge, and your Quick Marinara Sauce is simmering right now. I’m definitely looking forward to dinner!

  2. BUT is not ITALIAN (Napolitan) Fra Diavolo (lit. Brother Devil; 7 April 1771–11 November 1806), is the popular name given to Michele Pezza, a famous Neapolitan guerrilla leader who resisted the French occupation of Naples, proving an “inspirational practitioner of popular insurrection”.Pezza figures prominently in folk lore and fiction. He appears in several works of Alexandre Dumas, including The Last Cavalier: Being the Adventures of Count Sainte-hermine in the Age of Napoleon, not published until 2007 and in Washington Irving’s short story “The Inn at Terracina”. Correction Appended LOBSTER or Shrimps FRA DIAVOLO, lobster in a spicy tomato sauce with linguine, “brother devil” style, sounds Italian, tastes Italian and is a staple in Italian restaurants. But is it Italian? “Oh, dear,” sighed Anna Teresa Callen, the Italian-born cookbook author and cooking teacher, when asked about it. “It’s not an Italian dish. It’s really another Italian-American invention. I have never seen it in Italy, and I suspect that it came from Long Island.” Like Mrs. Callen, many authorities on Italian cooking are not on the side of the devil. Tony May, the owner of San Domenico, who is from Naples, said lobster fra diavolo was not from his hometown. “It’s like the lemon peel with the coffee, he continued. “I first heard of it when I came to New York in 1963. I think there was a restaurant in midtown called Fra Diavolo that started it. Or maybe the restaurant was Vesuvio.” Giuliano Bugialli, another cookbook author and cooking teacher, said it was invented in New York. “We don’t even have American lobsters in Italy,” he added. “And a heavy tomato sauce with hot peppers, seafood and pasta all in one dish is not Italian cooking. I think it came from a restaurant that was Others trace its origins to Little Italy. Victor Hazan, the wine expert, said he remembered first eating lobster fra diavolo at the Grotta Azzurra restaurant in Little Italy in 1940. His wife, Marcella, the cookbook author and teacher, added: “You brought me to that restaurant. I remember the dish clearly because it was so heavy and typical of Italian cooking in America. We don’t eat like that in Italy.” PERIOD.

  3. Love this recipe. I have made it this way and I have made it into a seafood fra diavolo. I doubled the sauce and added shrimp and minced clams and served over pasta.. So good. My husband declared it way better than restaurant quality. And since we can’t go to restaurants right now that is a bonus. Thanks Gina. I will be making this often.