How to Cook Mussels al Diablo2013-05-08
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- Servings : 4
- Prep Time : 15m
- Cook Time : 20m
- Ready In : 35m
This recipe for Mussels al Diablo shows you how to cook mussels perfectly each and every time.
I love mussels and this recipe is really quite simple.
How to Cook 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.
Did You Know?…
It is a recipe that can be found in The Barcelona Cookbook: A Celebration of Food, Wine, and Life, a wonderful cookbook with tasty Spanish influenced recipes.
Cooking mussels in garlic, white wine and tomatoes gives them a wonderful flavor.
It is a recipe that is ready in 20 minutes.
You can serve it as an appetizer, or make lots and it is a main course with a salad and crusty bread for dipping in those amazing juices.
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