Spicy Fra Diavolo Mussels with Tomato and Garlic

My Family’s Favorite Appetizer

Mussels Fra Diavolo is one of those dishes that brings back holiday memories. Growing up, my family reserved seafood mostly for celebrations. On Christmas Eve and New Year’s Eve my mom would order a tray of Mussels Fra Diavolo from the pizzeria down the street. It became a ritual—mussels with a robust, spicy tomato sauce served alongside pepperoni or sausage bread and a seafood main like fried flounder oreganata or linguine with clams.

The heat from the Calabrian chili peppers and the richness from a caramelized tomato base make this dish irresistible. Serve it with plenty of crusty Italian bread or crostini to soak up the sauce—it’s the best part.

Ingredient Notes and Substitutions

• Mussels: Farm-raised, rope-grown mussels are easiest to clean and commonly available. They’re typically purged before sale, so you don’t usually need to purge them at home.
• Whole plum tomatoes: I prefer whole plums because they break down into pleasing chunks as they cook. Crushed tomatoes can be used if that’s what you have.
• Onion: A sautéed onion adds sweetness to balance the heat. Shallots are a fine substitute.
• Calabrian chili peppers: These add depth and heat. If you can’t find them, use 1–3 teaspoons of crushed red pepper to taste.
• Tomato paste: Tomato paste deepens the sauce. Sautéing it briefly in the pan allows it to caramelize and enhance flavor. If you must, you can omit it, but the sauce will be less concentrated.

See the recipe card below for exact ingredient amounts and details.

Cleaning and Debearding Mussels

Even farm-raised mussels often have a beard—those fibrous threads that must be removed. Grab the beard near the shell and pull it toward the hinge to remove it. Rinse mussels under cold water and scrub the shells with your fingers or a brush to remove any grit. Discard any mussels with cracked shells or that remain open when tapped.

How to Make Mussels Fra Diavolo

This is a spicy dish—reduce the Calabrian chili peppers if you prefer it milder. Make sure the mussels are cleaned and debearded before cooking.

Step 1: Heat 2 tablespoons olive oil in a large saucepan over medium heat. Add the chopped onion and sauté about 5 minutes, until translucent.

Step 2: Add the garlic and cook 1–2 minutes until fragrant. Stir in the tomato paste and Calabrian chili peppers and sauté another 3 minutes so the paste caramelizes and the flavors deepen.

Step 3: Pour in ¾ cup white wine and bring to a simmer. Let it reduce for about 3 minutes to slightly thicken the sauce.

Step 4: Add a 28-ounce can of whole plum tomatoes and break them up with a wooden spoon. Add oregano, salt, and black pepper, then simmer for 15 minutes so the tomatoes lose any raw taste and the sauce melds.

Step 5: Add the cleaned mussels to the simmering sauce and cover the pan. Steam 3–5 minutes, until the mussels open.

Step 6: Toss the opened mussels in the sauce to coat them, transfer to a serving bowl, and garnish with fresh chopped parsley. Discard any mussels that did not open.

What to Serve with Mussels Fra Diavolo

Mussels Fra Diavolo works beautifully as an appetizer or served over long pasta like linguine or angel hair for a main course. For a holiday spread, pair it with other Italian seafood dishes and complementary sides.

• Appetizers: Serve alongside items like stromboli, shrimp cocktail, or seafood salad for a diverse starter selection.
• Main course: If the mussels are part of a larger seafood meal, include dishes such as red clam sauce with linguine, shrimp fra diavolo, pan-seared fish, and seasonal vegetables.
• Dessert: Finish with a light Italian-style dessert if you want to remain traditional and festive.

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Mussels Fra Diavolo

Vincent DelGiudice