How to Cook Mussels:
Mussels al Diablo

Mussels al Diablo

40 Prince Edward Island mussels or other high quality mussels
1 cup olive oil
1/4 baguette, sliced on the diagonal into eight 1 / 4 inch pieces
2 tablespoons chopped garlic
2 cups canned tomatoes with their juice, crushed
1 teaspoon hot red pepper flakes
1 cup dry white wine
kosher salt
1/2 bunch fresh flat-leaf parsley, stems removed and leaves slivered, plus more for garnish
2 tablespoons extra-virgin olive oil, for garnish

Preheat the oven to 425°F.

Clean the mussels by scrubbing well under cold running water and removing any beards. Drain well and transfer to a large bowl and refrigerate. Pour 1/2 cup of olive oil into a shallow baking dish. Lay the bread slices in the oil and turn once to coat both sides. Toast the bread for 10-15 minutes, turning once or twice, or until golden brown and crisp. Transfer to a plate to cool.

Pour 1/2 cup of olive oil into a large sauté pan and heat over medium heat. Add the garlic and cook for 2-3 minutes, or until lightly browned. Add the mussels, tomatoes and pepper flakes. Season with salt to taste. Stir well and cook for about 15 minutes. Add the wine and parsley, cover, and cook for about 3 minutes, or until the mussels open. Discard any that do not open.

Pour the mussels and the sauce into a large serving bowl. Garnish with parsley and drizzle with extra-virgin olive oil. Stud the bowl with the croutons and serve.

Makes 4 servings.

This saucier pan (shown here in cherry) would be a perfect pan for cooking mussels. Saucier Pan - Cherry 2.3 qt