Mussels Fra Diavalo

By á-9182

Ingredients

• SAUCE
• 2 tablespoons extra-virgin olive oil
• 1/2 medium onion, minced
• 1 basil sprig
• 2 garlic cloves, minced
• 1/2 teaspoon dried oregano
• Pinch of crushed red pepper
• Kosher salt
• 1/2 cup dry white wine
• 1 tablespoon tomato paste
• Sugar
• One 28-ounce can tomato puree, preferably Italian
• Pepper
• MUSSELS
• 1/4 cup extra-virgin olive oil
• 1/4 cup minced shallot
• 2 garlic cloves, thinly sliced
• 1 teaspoon crushed red pepper
• 1 cup dry white wine
• 3 pounds mussels, scrubbed and debearded
• Chopped parsley, for serving
• Crusty bread, for serving

Details

Adapted from foodandwine.com

Preparation

Step 1

MAKE THE SAUCE
In a large saucepan, heat the olive oil until shimmering. Add the onion, basil, garlic, oregano, crushed red pepper and a generous pinch of salt and cook over moderately high heat, stirring occasionally, until softened, about 5 minutes. Add the wine, tomato paste and a generous pinch of sugar and simmer for 2 minutes. Add the tomato puree and bring just to a boil. Cover partially and simmer over moderately low heat, stirring occasionally, until thickened and reduced to 3 cups, about 30 minutes. Season the sauce with salt and pepper.

MAKE THE MUSSELS
In a large saucepan, heat the olive oil until shimmering. Add the shallot, garlic and crushed red pepper and cook over high heat, stirring, until fragrant, about 1 minute. Add the wine and boil until reduced by half, about 3 minutes. Stir in the tomato sauce and bring to a simmer. Stir in the mussels, cover and cook until the mussels open, 3 to 5 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.
MAKE AHEAD The tomato sauce can be refrigerated for up to 5 days.