Since then I've tried to order this dish as much as I can. I finally realized this past Saturday night that I could make mussels myself in the comfort of my own home. After going to 2 different supermarkets I finally bought a 1 pound of what I hoped was fresh mussels.
I used one of my favorite websites, Epicurious, to find the perfect recipe.
Mussels alla Diavola
adapted from Epicurious
5 cloves of garlic, minced
1/4 cup of olive oil
1/2 tsp red pepper flakes
10.75 oz can of tomato puree
1 tbsp tomato paste
1/6 cup red wine
1/4 cup Kalamata black olives, pitted and chopped
1 tsp dried oregano
1/2 tsp dried basil
1/2 lb dried whole wheat angel hair pasta
1 lb mussels, cleaned
|all of the ingredients|
|simmering the ingredients|
|finished dish with a side of garlic bread|
- Cook garlic and red pepper flakes in oil in a skillet over moderate heat, stirring, until fragrant but not browned, about 2 minutes. Add tomato purée, tomato paste, herbs, olives, and wine and simmer, uncovered, stirring occasionally until sauce is thick, about 15 minutes.
- Cook angel hair in a pot of boiling 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 angel hair with mussels and sauce.
The verdict? Delicious! The pasta dish was so very spicy ... just the way Ryan likes it.