Step 1: Build the Aromatic Base. In a large, heavy-bottomed saucepan or Dutch oven, heat 2 tablespoons of olive oil over medium heat. Add the chopped onions and sauté them gently for about 5 minutes, stirring occasionally, until they become soft and translucent. You want them to soften without browning too much, which allows their natural sweetness to develop.

Step 2: Infuse Garlic and Spice. Stir in the sliced garlic and cook for an additional 1-2 minutes until the garlic is wonderfully fragrant and just barely golden. Be careful not to burn it. Next, add the tomato paste and the Calabrian chili peppers (or red pepper flakes). Stir thoroughly to combine these potent flavors with the onions and garlic, and continue to sauté for another 3 minutes. This crucial step allows the tomato paste to caramelize directly on the hot pan, intensifying its natural sweetness and depth, which is vital for the rich flavor of the sauce.

Step 3: Deglaze with Wine. Pour in the white wine, stirring and scraping the bottom of the pan with your wooden spoon to release any flavorful browned bits. Bring the mixture to a lively simmer. Allow it to simmer vigorously for 3 minutes. This step achieves two things: it reduces the alcohol content and allows the liquid to thicken up slightly, concentrating the flavors and creating a more cohesive sauce base.

Step 4: Create the Marinara. Carefully add the whole plum tomatoes to the pan. Using your wooden spoon, break them apart into smaller, rustic pieces. Stir in the oregano, salt, and black pepper. Bring the entire sauce to a gentle simmer, then reduce the heat to low, cover, and let it simmer for at least 15 minutes. This simmering time is crucial; it allows the flavors to meld beautifully and ensures the tomatoes don’t taste raw, creating a deeply cooked, rich marinara.

Step 5: Steam the Mussels. Increase the heat to medium-high. Add the cleaned mussels to the pan, nestling them into the simmering sauce. Cover the saucepan tightly with a lid and steam for approximately 3-5 minutes, or until all the mussels have opened up. The steam will cook the mussels quickly, infusing them with the spicy marinara flavor. Discard any mussels that do not open after cooking, as they were likely dead before cooking and are not safe to eat.

Step 6: Serve and Garnish. Once all mussels are open, remove the lid. Gently toss the mussels directly in the spicy marinara sauce to ensure every shell and piece of meat is thoroughly coated and infused with flavor. Transfer the Mussels Fra Diavolo to a large, inviting serving bowl. Finish with a generous sprinkle of fresh chopped parsley for a burst of color and herbaceous freshness. Serve immediately with plenty of crusty bread for dipping!

Pro-Tips for Exceptional Mussels Fra Diavolo

Elevate your Mussels Fra Diavolo from great to unforgettable with these expert tips:

1. Maximize Flavor with Caramelized Tomato Paste: This is arguably the most important step for a deeply flavorful sauce. After sautéing the onions and garlic, add the tomato paste directly to the hot pan and let it cook, stirring constantly, for a few minutes before adding any liquids like wine. You’ll see it darken slightly and become fragrant. This caramelization process builds incredible depth and complexity in the sauce, intensifying the tomato flavor and creating a rich foundation for the spice from the Calabrian chili peppers. Don’t rush this step!
2. Ensure Every Mussel is Coated: Once the mussels have opened and are perfectly steamed, take a moment to gently toss them in the vibrant Fra Diavolo sauce. This ensures that every single mussel, both inside and out, is thoroughly coated with that delicious, spicy marinara. This step guarantees maximum flavor in every bite and prevents bland mussels.
3. Food Safety First: Discard Unopened Mussels: It’s absolutely crucial for food safety to discard any mussels that do not open after steaming. An unopened mussel after cooking indicates it was likely dead before it went into the pan or contained grit, and it’s not safe to consume. Trust your senses and always err on the side of caution.
4. Choose the Right Pan: Use a large saucepan or Dutch oven with a tight-fitting lid. The large surface area allows for even sautéing of aromatics, and the tight lid is essential for effectively steaming the mussels and trapping all those wonderful flavors within the pot.
5. Don’t Overcook: Mussels cook very quickly! Keep a close eye on them during the steaming process. Overcooked mussels become tough and rubbery. As soon as they open, they are ready.
6. Taste and Adjust Seasoning: Always taste your sauce before adding the mussels. Adjust the salt, pepper, and chili levels to suit your preference. Remember, you can always add more spice, but it’s hard to take it away.

The robust and spicy flavor of Mussels Fra Diavolo makes it incredibly versatile. For the ultimate enjoyment, a crisp, crusty bread like Italian bread, a toasted baguette, or crostini is essential for soaking up every drop of that irresistible sauce. This isn’t just an option; it’s a critical component of the experience! For drinks, a bright and fresh white wine such as Sauvignon Blanc, Pinot Grigio, or a Vermentino complements the seafood and spice beautifully. If you prefer beer, a light lager or a crisp pilsner will also work well. As a main course, the spicy marinara is fantastic served over long pasta shapes like linguine or angel hair, allowing the sauce to cling perfectly to each strand. Don’t forget a simple side salad with a light vinaigrette to cut through the richness, or some sautéed greens.

The quantity of mussels per person depends on their role in your meal. If you’re serving mussels Fra Diavolo as one of several appetizers as part of a large spread (like a Feast of Seven Fishes), approximately ¼ pound of mussels per person should be ample. However, if it’s the sole appetizer, you might want to increase that to ½ pound per person to ensure everyone gets a generous portion. If you’re serving it as the main course over pasta, plan for about 1 pound of mussels per person to make it a hearty and satisfying meal. Always err on the side of caution and consider buying a little extra if mussels are a particular favorite among your guests.

The name “Fra Diavolo” literally translates from Italian to “Brother Devil.” This fiery moniker is most directly attributed to the dish’s signature characteristic: its spiciness, usually achieved through the generous use of chili peppers, such as the vibrant Calabrian chilies. The heat is said to be “devilish” in its intensity. However, there’s also a fascinating historical anecdote often associated with the name. It’s sometimes said to be named after Michele Pezza (1771–1806), a famous brigand who led the resistance against a French occupation of Naples and was popularly known as Fra Diavolo. While his connection to the culinary dish is likely a colorful legend rather than a direct historical link, it certainly adds a layer of intriguing folklore to this already captivating and intensely flavored Italian favorite.

Yes, absolutely! The tomato-based Fra Diavolo sauce can be made a day or two in advance and stored in an airtight container in the refrigerator. In fact, like many tomato sauces, its flavors often deepen and meld even more beautifully with a little time, making it even more delicious. When you’re ready to serve, simply reheat the sauce gently on the stovetop, then add the fresh, cleaned mussels and proceed with the steaming step as outlined in the recipe. This makes entertaining much easier, as the final cooking step for the mussels is very quick.

Leftover Mussels Fra Diavolo should be stored in an airtight container in the refrigerator and consumed within 1-2 days. While you can technically reheat them, mussels are best enjoyed fresh. Reheating can sometimes make the mussel meat a bit tougher, and the flavor isn’t quite the same as when freshly steamed. If you do choose to reheat, gently warm the sauce separately, then add the mussels for just a minute or two until heated through, being careful not to overcook them. Alternatively, if you have a lot of leftover sauce but few mussels, you can pick out the mussel meat and discard the shells, then mix the meat into the sauce for reheating, or simply enjoy the leftover sauce with pasta or crusty bread.

• ▢ 3 lbs mussels, cleaned and debearded
• ▢ 1 medium onion, chopped
• ▢ 3 cloves garlic, thinly sliced
• ▢ 1 tablespoon tomato paste
• ▢ 1 tablespoon Calabrian chili peppers in oil (adjust to taste for desired heat)
• ▢ ¾ cup dry white wine (e.g., Sauvignon Blanc, Pinot Grigio)
• ▢ 1 28 oz can whole plum tomatoes, crushed by hand
• ▢ 1 teaspoon dried oregano
• ▢ 1 teaspoon salt (or to taste)
• ▢ ¼ tsp black pepper (or to taste)
• ▢ 2 tablespoon extra virgin olive oil
• ▢ 2 tablespoon fresh chopped parsley, for garnish.

• Thoroughly debeard and rinse the mussels under cold running water, scrubbing any grit from the shells. Discard any mussels with broken shells or those that do not close when tapped.
• In a large saucepan or Dutch oven over medium heat, add 2 tablespoons of olive oil. Add the chopped onions and sauté for about 5 minutes until they are soft and translucent. Stir in the sliced garlic and cook for another 1-2 minutes until fragrant, being careful not to burn it.
• Add the tomato paste and Calabrian chili peppers to the pan. Stir well to combine with the onions and garlic, and sauté for an additional 3 minutes. This allows the tomato paste to caramelize and deepen its flavor. Pour in the white wine and bring the mixture to a simmer, cooking for 3 minutes to reduce the alcohol and slightly thicken the sauce.
• Add the whole plum tomatoes, breaking them apart with a wooden spoon as you add them. Stir in the dried oregano, salt, and black pepper. Bring the sauce to a gentle simmer, then reduce the heat to low, cover, and let it simmer for 15 minutes to allow the flavors to meld and the tomatoes to cook down.
• Increase the heat to medium-high. Add the cleaned mussels to the pan, ensuring they are nestled into the sauce. Cover tightly and steam for 3-5 minutes, or until all the mussels have opened up. Discard any mussels that remain closed after cooking. Gently toss the opened mussels in the sauce to coat thoroughly. Transfer the Mussels Fra Diavolo to a serving bowl and garnish generously with fresh chopped parsley. Serve immediately with crusty Italian bread.

1. Add the tomato paste directly to the pan and let it sauté for a few minutes before adding the wine. This crucial step intensifies the flavor, creating a richer sauce. Combine this with the Calabrian chili peppers to truly spice up the dish.
2. Make sure to toss the mussels thoroughly in the sauce after they open so that the flavor really gets into the meaty part of the mussel, ensuring every bite is delicious.
3. For food safety, always throw away any mussels that don’t open up after cooking, as they were likely no good to begin with.
4. Adjust the amount of Calabrian chili peppers (or red pepper flakes) to your preferred spice level. For a milder dish, use less; for extra heat, feel free to add a bit more.
5. Serve Mussels Fra Diavolo immediately upon completion to enjoy the mussels at their peak tenderness and the sauce at its best.