A Bold and Delicious Seafood Dish That Even Won Over My Picky Taste Buds
Well, the day has come that has made my husband so very happy.
I’ve grown a lot in the eating department. I used to avoid anything green—iceberg lettuce was my only safe leaf. Mushrooms? Fine. Fish? Nope. And mayo? That was a hard, permanent no. For years, I stood firm on that.
Until recently, I tried a steamed clam. My husband practically did a happy dance in the kitchen. But when he asked if mussels were next, it was still a “no”—and mayo? Still a “hell no.”Then, one night out with my best friend, she casually mentioned she actually prefers mussels over clams. So, we ordered some to share… and surprise, surprise—I liked them. (Cue eye roll, because apparently I trust her recommendations more than my husband's.)
Of course, this inspired him—with a smirk and a little I-told-you-so energy—to make this dish. And honestly? He nailed it. Mussels Fra Diavolo: spicy, saucy, and shockingly good.
I think this might actually make it onto my regular request list.
Here’s how he made it:
Spicy Tomato Sauce Ingredients
2 tablespoons olive oil
2 garlic cloves, finely chopped
1/2 medium onion, diced
1 fresh basil sprig
Generous pinch of red pepper flakes (adjust to heat preference)
1/2 teaspoon dried Italian oregano
1/2 cup dry white wine
Kosher salt, to taste
Pinch of sugar (balances the acidity)
1 tablespoon tomato paste
1 (28-ounce) can of crushed tomatoes or tomato puree
Freshly cracked black pepper
Mussels Ingredients
1/4 cup olive oil
2 garlic cloves, thinly sliced
1/2 teaspoon crushed chile flakes
1/4 cup finely minced shallots
1 cup dry white wine
3 pounds fresh mussels, scrubbed and debearded
1/2 cup chopped fresh parsley
Baguette slices, brushed with olive oil, grilled or toasted
Start by warming the olive oil in a heavy saucepan over medium heat. Sauté the garlic and onion until softened and aromatic—about 2-3 minutes. Toss in the basil sprig, red pepper flakes, and oregano. Stir for another minute.
Pour in the white wine to deglaze the pan and simmer for a minute. Add a pinch of salt and sugar. Then stir in the tomato paste followed by the tomato puree. Let this rich, spicy sauce simmer gently for 20 minutes. Finish with additional salt and freshly ground pepper to taste.
Note: You can make the sauce in advance—it gets even better after a day in the fridge.
Steam the Mussels
In a separate large pot, heat the remaining olive oil over medium-high heat. Add the sliced garlic, chile flakes, and minced shallots. Sauté until the shallots are translucent and the garlic golden.
Pour in the white wine, then ladle in about 1 cup of your prepared spicy tomato sauce. Let this mixture cook down for 5 minutes, creating a flavorful steaming liquid.
Add the mussels, cover tightly, and give the pot a gentle shake to distribute the sauce. Steam for 3–4 minutes, occasionally shaking, until the mussels open. Discard any that stay closed.
Sprinkle with chopped parsley just before serving.
Ladle the mussels and their spicy broth into wide bowls. Pair with slices of grilled baguette—ideal for soaking up every last bit of that amazing sauce.
Serves: 6
Total Time: 40 minutes
