Mussels Two Ways: Italian Style


The second part of our of two part mini series is Mussels Italian Style.  The sauce for this dish is a Spicy Tomato Cream broth which is essentially the child of the Fra Diavolo and the Vodka sauce.  This is a delicious combination with Mussels so make sure you have a a significant amount of bread to soak up this sauce – rule of thumb, calculate what you think you need and then multiply that by four.  Mangia.

3 lbs. Mussels

1 can of Crushed Tomatoes

1 Yellow Onion

3 cloves of Garlic

2 1/2 c. of Water

1/4 c Fresh Chopped Parsley

1 c. of Light Cream

2 Tbsp Olive Oil

4 Tbsp Crushed Red Pepper (more or less depending on the level of spice)



Italian Style

In a large pot, heat the Olive Oil.  Add the mined Garlic and chopped Onion to the Olive Oil. Once slightly browned, add the Crushed Tomatoes, Water, Red Pepper, Salt and Pepper to the pot and simmer for 20-30 minutes. Once reduced, add the Cream and stir to combine.  Add the cleaned Mussels to the mixture and cook for 2-3 minutes or until the Mussels open.  Add the Parsley to the broth and enjoy.

Fork It.

A & O


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