Mussels fra diavolo is a traditional Italian dish known for its spicy flavor and its combination of seafood with intense spices. The term "fra diavolo," which means "between devils" in Italian, refers to the spicy and bold character of the sauce that accompanies the seafood. This dish has its roots in the coastal regions of southern Italy, where the abundance of fresh seafood inspired recipes that highlighted strong and aromatic flavors.
In Latin America, especially in countries with Italian influence like Argentina and Uruguay, this dish is quite popular and goes by the same name or similar variations. In other countries, adaptations can be found that include local seafood, but they preserve the spicy essence and the tomato-based sauce characteristic of the original recipe.
Mussels fra diavolo are enjoyed both at family dinners and in restaurants specializing in Italian and Mediterranean cuisine. Their preparation brings together fresh elements from the sea with herbs and spices, offering a culinary experience that is both traditional and vibrant.
How to Prepare Mussels Fra Diavolo
Scrub the mussels under cold running water, making sure they are tightly closed, and remove the beards.
In a large pot over high heat, bring about 1 inch of water to a boil.
Reduce the heat to low, add the mussels, cover, and cook until the shells open, about 5 minutes.
Discard any that do not open.
Discard the top shell of each mussel.
Rinse the mussels in the broth left in the pot to remove any residual sand.
Let the broth sit for a while so the sand settles to the bottom of the pot.
Pour 3/4 cup of the broth into a measuring cup and discard the remaining broth, being careful not to pour any sand into the cup.
In a large skillet over medium heat, heat the oil and sauté the onions, green pepper, and garlic until tender but not browned.
Prepare the pasta according to the package instructions.
Cut the fish into 1-inch pieces.
To the onion mixture, add the tomatoes with their can liquid, all the remaining ingredients except the mussels, fish, and mussel broth.
Increase the heat to high and bring to a boil; once boiling, reduce the heat to low, cover, and simmer for 5-7 minutes or until the fish is cooked.
Add the mussels in their half-shells and heat through.
To serve, place the pasta on plates or a large platter, top with the fish and mussel mixture, and sprinkle with freshly grated Parmesan cheese.
Ingredients:
Mussels, oil, onion, green bell pepper, garlic, boneless white fish, tomatoes, dry white wine, tomato paste, parsley, salt, sugar, red pepper flakes, basil, oregano, linguini.
