Mussels fra Diavolo

This was my first time making mussels at home, though I order them pretty often. I don't know if it's the proper way of eating them, but I was instructed once to use an empty shell as a pincer to remove the meat from the shells. It works very well, especially since I don't have those little forks they give you at restaurants at home. Adjust the amount of pepper flakes depending on how spicy you like your sauce. I added a little extra to give it some extra heat. I think I would make a little more sauce or use less linguine next time to have a higher sauce to pasta ratio. I would also recommend serving the mussels with some crusty French bread to soak up the yummy sauce.

Mussels fra Diavolo
Recipe adapted from The Way the Cookie Crumbles (adapted from Cook's Illustrated)

Ingredients:
3 tablespoons olive oil
6 cloves garlic, minced or pressed through garlic press
2 14-ounce cans diced tomatoes (or crushed tomatoes)
1 cup dry white wine, such as Sauvignon Blanc
Kosher salt
1 teaspoon freshly ground black pepper
1 teaspoon red pepper flakes
1 teaspoon oregano
1/2 teaspoon sugar
1 pound linguine
1 1/2 pounds mussels, cleaned and debearded
1/4 cup minced fresh parsley

Method:
Bring a large pot of water to a boil.

Heat another large pot over medium-low heat with 2 tablespoons olive oil. Add 6 cloves of garlic. Cook, stirring frequently, until the garlic is sticky and light golden, a few minutes. Mix in the tomatoes, wine, 1 teaspoon salt, pepper, oregano, red pepper flakes and sugar. Increase heat to medium-high and simmer until thickened and fragrant, about 8 minutes.

While the sauce is simmering, add the linguine and a teaspoon of salt to the boiling water. Cook according to package directions until al dente. Drain, return pasta to empty pot and add about 1/2 cup of sauce. Toss well to coat.

Add the mussels to the remaining sauce and cook, covered, until they just open wide, checking frequently after 3 minutes and transferring to a bowl. Discard any mussels that remain unopened after 6 minutes.

Stir the parsley and remaining tablespoon of olive oil into the sauce. Divide the pasta into bowls and top with mussels and sauce. Serve immediately.

Mussels fra Diavolo

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