Mussels Alla Diavola Recipes

Steps:

• Cook linguine pasta in a large pot of rapidly boiling salted water until al dente, according to package directions.
• In a large saucepan over medium heat, add pure olive oil, then add cloves of garlic.
• Once the cloves of garlic begin to shimmy in the pan, add the mussels and sauté for 3-4 minutes, tossing occasionally.
• Add one third jar of Rao's Homemade® Arrabbiata Sauce and bring to a simmering boil.
• Cover, reduce flame to a low simmer and cook until all mussels open. Discard any unopened mussels.
• Drain pasta and return to pot over medium heat - immediately add 2 6oz. ladles of Rao's Homemade® Arrabbiata Sauce and toss until pasta is coated.
• Plate coated pasta in a large serving bowl - top with remaining sauce and mussels - garnish with chopped parsley and serve hot.

Steps:

• Cook garlic and red pepper flakes in oil in a deep 12-inch heavy skillet over moderate heat, stirring, until fragrant but not browned, about 2 minutes. Add tomatoes with purée, tomato paste, herbs, capers, olives, and wine and simmer, uncovered, stirring occasionally and breaking up tomatoes, until sauce is thick, about 15 minutes.
• Cook linguine in a 6- to 8-quart pot of boiling salted water until al dente, then drain in a colander.
• While pasta cooks, increase heat under sauce to moderately high and add mussels, then cook, covered, until mussels just open wide, checking frequently after 3 minutes and transferring to a bowl. (Discard any mussels that remain unopened after 6 minutes.)
• Serve linguine with mussels and sauce.

Steps:

• heat oil in a 12 inch skillet.
• add garlic and red pepper flakes, stir.
• add tomatoes, paste, oregano, basil, capers, olives, and wine, breaking up tomatoes simmer about 15 minutes until sauce thickens.
• meanwhile cook the linguine and drain.
• raise the heat of the sauce to medium, add the mussels, and cover.
• cook 3-6 minutes more until mussels open.
• discard any that don't open.
• serve sauce over linguine.

Steps:

• Melt butter in a frying pan, add the veggies and cook at medium for about 5 minutes. Don't let them take too much color.
• Add wine, bay leaf, thyme, salt, pepper, diced tomatoes, and tomatoes paste; bring to a boil and let cook another 5 minutes.
• (All this could be prepared ahead of time and brought back to a boil at meal time).
• Clean the mussels.
• Those you find open knock it against another.
• If it does not close by itself discard it--it's dead.
• Same with those that didn't open after cooking.
• Now add the mussels to the boiling sauce; cover and cook 4 minutes.
• Serve 12 mussels per person.
• Pour sauce over it. Sprinkle parsley. (Serve with good French or Italian bread). Better if you warm your plates ahead of time in oven 180°F.
• Don't forget an empty dish at the center of table for the discarded shells.

Steps:

• Scrub the mussels under running cold water making sure they are closed tight and remove the beards.
• In a large pot over high heat bring to a boil about 1" of water.
• Reduce the heat to low and add the mussels-cover and cook until the shells open about 5 minutes.
• Discard any that do not open.
• Discard the top shell from each mussel; rinse the mussel in the broth left in the pot to remove any left over s and.
• Let broth stand awhile to let the sand settle in the bottom of the pot. Pour 3/4 cup of the broth into a measuring cup and discard any remaining broth being careful not to pour any sand into the cup.
• In a large skillet over med.
• heat, heat the oil and Saute onions, green pepper and garlic until tender but not brown.
• Prepare the pasta as directed on the package. Cut the fish into 1" chunks.
• Into the onion mixture, add toma toes with the liquid from the can, all remaining ingredients, except mussels- the fish and mussel broth.
• (If you are adding more seafood add it now). Turn the heat to high and bring to a boil-when this comes to a boil, reduce heat to low-cover and simmer 5-7 minutes or until fish is cooked through.
• Add the mussels on the half shell and heated through.
• To serve, put the pasta onto plates or a large platter, spoon the fish/mussel mixture over and top with fresh grated Parmesan cheese.