Mussels Fra Diavolo combines a spicy marinara with tender mussels for an irresistible appetizer. This spicy mussels recipe is perfect for Christmas Eve, New Year’s Eve, or any gathering where you want a bold seafood starter.
My Family’s Favorite Appetizer
Mussels Fra Diavolo has a special place in my family’s holiday traditions. We weren’t big seafood eaters most of the year, but on Christmas Eve and New Year’s Eve my mother always ordered a tray of spicy mussels from the local pizzeria. They arrived steaming in a bright, spicy tomato sauce and were always the first thing to disappear at the table.
We typically served the mussels alongside pepperoni or Italian sausage bread and followed them with a seafood main—like fried flounder oreganata or linguine with clams. The spicy sauce is the real star here; dunking thick slices of Italian bread or crostini into the sauce is essential.
Ingredient Notes and Substitutions
- Mussels. Farm-raised rope-grown mussels are common and easiest to work with. They arrive purged and require minimal cleaning. Wild mussels are harder to clean.
- Whole Plum Tomatoes. Crushed tomatoes can be substituted, but whole plum tomatoes break down into a chunky, satisfying sauce as they simmer.
- Onion. Sautéed onion adds sweetness and depth; shallots can be used instead if you prefer a milder flavor.
- Calabrian Chili Peppers. For authentic heat use Calabrian chili peppers in oil. If unavailable, 1–3 teaspoons of crushed red pepper will work—adjust to taste.
- Tomato Paste. Tomato paste adds richness and depth. Allow it to cook and caramelize briefly in the pan before adding wine or other liquids to develop its flavor.
See the recipe card below for exact ingredient amounts and details.
Cleaning and Debearding Mussels
Even farm-raised mussels may have a small beard. To remove it, grasp the stringy beard and pull it toward the narrow end of the shell. Rinse the mussels under cold water and scrub any grit from the shells with your fingers or a brush. Farm-raised mussels are typically purged before sale, so further purging is usually unnecessary.
How to Make Mussels Fra Diavolo
This is a spicy dish; reduce the Calabrian chili peppers or crushed red pepper if you prefer a milder sauce. Clean and debeard the mussels before you begin.
Step 1: Heat 2 tablespoons olive oil in a large saucepan over medium heat. Add the chopped onion and sauté for about 5 minutes, until translucent.
Step 2: Stir in the sliced garlic and cook 1–2 minutes until fragrant. Add the tomato paste and Calabrian chili peppers and sauté another 3 minutes so the paste caramelizes and deepens in flavor.
Step 3: Pour in ¾ cup white wine and bring to a simmer. Let it reduce for about 3 minutes so the sauce begins to thicken slightly.
Step 4: Add a 28 oz can of whole plum tomatoes and break them up with a wooden spoon. Stir in oregano, salt, and pepper, then simmer the sauce for about 15 minutes so the tomatoes lose any raw taste.
Step 5: Add the cleaned mussels to the pan and cover. Steam for 3–5 minutes, until the mussels open.
Step 6: Toss the opened mussels in the sauce to coat, transfer to a serving bowl, and garnish with fresh chopped parsley. Discard any mussels that remain closed after cooking.
Pro-Tips
- Saute the tomato paste in the pan before adding wine to intensify the sauce’s flavor. This caramelization adds depth.
- Toss the mussels in the sauce after steaming so the flavors penetrate the meat.
- Discard any mussels that do not open during cooking; they should not be eaten.
What to Serve with Mussels Fra Diavolo
Mussels Fra Diavolo works as a stand-alone appetizer or served over linguine or angel hair as a main course. For a full spread, pair it with other Italian seafood dishes, crusty bread for dipping, and a crisp white wine like Pinot Grigio or Sauvignon Blanc.
- Appetizers: Serve with crostini, a seafood salad, or stuffed mushrooms.
- Main Course: If serving a seafood-focused meal, offer other pasta dishes or pan-seared fish and a simple sautéed green like Italian kale.
- Dessert: Finish with a light Italian dessert if desired—something that won’t overpower the meal.
Recipe FAQs
Mussels pair beautifully with crusty bread or crostini to soak up the sauce, and with a bright white wine like Sauvignon Blanc or Pinot Grigio. If served over pasta, choose long noodles such as linguine or angel hair.
As an appetizer in a buffet, plan about 1/4 pound per person. If mussels are the only appetizer, allow 1/2 pound per person. For a main dish over pasta, plan about 1 pound per person.
Fra Diavolo means “Brother Devil” in Italian, likely a reference to the dish’s spicy heat from Calabrian chiles.
More Seafood Favorites
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Cajun Shrimp Scampi
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Creamy Pesto Shrimp Pasta
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Stuffed Calamari
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Lemon Pistachio Crusted Snapper
Please leave a comment and a star rating in the recipe card—feedback is always appreciated.
Mussels Fra Diavolo
Vincent DelGiudice
Equipment
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1 large saucepan
Ingredients
- 3 lbs mussels
- 1 medium onion, chopped
- 3 cloves garlic, sliced
- 1 tablespoon tomato paste
- 1 tablespoon Calabrian chili peppers in oil
- ¾ cup white wine
- 1 28 oz can whole plum tomatoes
- 1 teaspoon oregano
- 1 teaspoon salt
- ¼ tsp black pepper
- 2 tablespoon olive oil
- 2 tablespoon fresh chopped parsley
Instructions
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Debeard and rinse the mussels. Remove any mussels with broken shells or that do not close when tapped.
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In a large saucepan over medium heat, warm 2 tablespoons olive oil. Add the chopped onion and sauté 5 minutes until translucent. Stir in the garlic and cook 1–2 minutes until fragrant.
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Add the tomato paste and Calabrian chili peppers, combining well with the onions and garlic. Sauté another 3 minutes to allow the tomato paste to caramelize. Add the white wine and simmer 3 minutes.
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Add the whole plum tomatoes and break them up with a wooden spoon. Add oregano, salt, and pepper, then simmer the sauce for 15 minutes so the tomatoes lose any raw taste.
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Add the mussels, cover, and steam 3–5 minutes until they open. Toss the mussels in the sauce, transfer to a serving bowl, and garnish with chopped parsley. Discard any mussels that don’t open.
Notes
- Caramelizing the tomato paste before adding wine intensifies the sauce’s flavor.
- Toss the mussels in the sauce so the flavors soak into the meat.
- Discard any mussels that don’t open during cooking.
Nutrition
Carbohydrates: 6 g
Protein: 11 g
Fat: 5 g
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