Ingredients
- two tablespoons essential olive oil
- 1 tablespoon minced garlic clove (6 cloves)
- one to two teaspoons crushed red pepper
- 1 cup white-colored wine
- 2 cups Red Sauce or Fra Diavlo Sauce, recipes follow
- 3 pounds medium mussels, scrubbed, de-bearded, rinsed and drained
- two tablespoons freshly chopped parsley leaves
- Red Sauce:
- 2 (35-ounce) cans plum tomato plants in juice
- 6 tablespoons essential olive oil
- 2 bay leaves
- 1 mind (about 12 medium cloves) garlic clove, peeled and finely chopped
- 2 medium onions (about 12 ounces), decline in 1/4-inch dice
- 2 medium carrots (8 ounces), decline in 1/4-inch dice
- 1 1/2 teaspoons dried oregano
- two tablespoons tomato paste
- 1 teaspoon kosher or ocean salt
- 1 teaspoon freshly ground pepper
- 3 tablespoons essential olive oil
- 4 large cloves garlic clove, chopped (about 1/4 cup)
- 1 1/2 teaspoons crushed red pepper
- 2 cups Red Sauce, recipe above
- 1 (8-ounce) bottle clam juice
- Kosher or ocean salt
Directions
Heat the essential olive oil inside a pan over medium heat. Add some garlic clove and red pepper, and saute until aromatic, stirring, about thirty seconds. Add some white-colored wine and tomato sauce. boost the heat to high, cover and produce to some boil.
Add some mussels and switch the lid. Prepare over high temperature 3 minutes. Take away the lid and stir once lightly. Still prepare before the mussels are totally open and firmly cooked, about 4 minutes more.
Take away the pot in the heat and transfer the mussels lightly in the pot to some large bowl having a Chinese wire mesh skimmer. Return the pot towards the heat while increasing heat to high. Boil for any minute or 2, before the sauce is thick enough to coat a spoon. Pour the sauce within the mussels and serve immediately.
Red Sauce:
Put the canned tomato plants inside a large bowl and put your (clean) hands within the bowl and crush the tomato plants so that they breakup into a variety of small pieces.
Inside a 5-quart Nederlander oven heat the essential olive oil over medium heat until it's aromatic, before it smokes, about 40 seconds. Add some bay leaves and stir them within the oil until they start to brown, about ten seconds. Add some garlic clove and prepare for one minute until it begins to turn golden brown, adding the onions. carrots, and oregano. Prepare the vegetables until they're very brown, about 15-20 minutes. Stir from time to time, sufficient to avoid them from scorching.
Add some crushed tomato plants using their juice, the tomato paste, pepper and salt, and 1 1/2 glasses of water, (white-colored wine or clam juice could be added with respect to the intended use) and produce to some boil. Lower heat, and simmer. partly covered before the sauce level has reduced by two or three inches and also the sauce is thick enough to coat the rear of a spoon. Prepare the sauce for around one hour, stirring from time to time therefore it does not stick.
Remove from heat, awesome lower who are holding cards, when at 70 degrees, transfer to some sealed plastic container and refrigerate until available.
This sauce could keep ten days inside a well-sealed container within the refrigerator.
Yield: a couple of quarts
Variation: Fra Diavolo Sauce:
Using my recipe for fundamental Red Sauce, you may make a fast and spicy "fra diavolo " sauce that's scrumptious drizzled over grilled squid along with other sea food. For equipment you may need a 3-quart saucepan along with a wooden spoon.
Heat the essential olive oil inside a 3-quart saucepan slightly over medium heat and saute the garlic clove and crushed red pepper before the garlic clove is aromatic and starting to brown, about 40 seconds.
Add some Red Sauce, clam juice, and salt, to taste, and simmer, stirring from time to time over medium-low heat, before the sauce returns towards the thickness and volume of the Red Sauce, about fifteen minutes.