Mussels in Spicy Red Sauce

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I was kinda scared to really brown the veggies but it made all the difference! Love this recipe and will use it for a long time to come. Thanks!!

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So easy and delicious! Definitely going to be making this again!

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I don't bother w/onions and carrots bc this is my easy weeknight version of cioppino. If I need to 'sweeten' the sauce, I add a tsp of sugar and that's that. I go right to the "fra diavola" version using only one 28 container of Italian imported POMI chopped tomatoes, tomato paste, 12 cloves of minced garlic, and 1 1/2 tsp. red pepper. I add extra dried oregano, I have some I buy directly from Sicily, still on the branches, the aroma and taste cannot be beat...I add frozen basil from my summer bounty, 1/3 cup RED wine, 4 Tbs. of capers, and abt a tsp. of ground fennel...that is the secret ingredient of the universe I never leave out. I simmer 15 mins to get sauce thicker. I add the shellfish, and let the broth come from that; I don't add more, it almost never needs it. I add chopped parsley at end. The consistency is perfect. The sauce takes all of 10 mins to prepare, then the time to simmer. Add whatever seafood you want and make it your own. With crusty bread, YUM.

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OMG!!! This is the best red sauce that I have ever made. Making the onions and carrots really brown was crucial... Normally I don't have the patience to wait until they get really brown... but this time I waited until they got that really caramelized color. I follow the rest of the recipe to a tee and turned out AMZING!!! The caramelized change the flavor completely... with a little sweet. Delicious!!! I added a box of mussels to the sauce and served over pasta... This will be my red sauce base for every Italian dish. Thank you guys for posting it.

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This is awesome! My first attempt at muscles. Going on the "must make again" list. Easy and delicious!

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I've never had mussels in anything but a white wine sauce. After having this recipe, twice in one week mind you, I'll never make them any other way. Delicious! Perfect amount of spice and a lot of flavor.

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The RED SAUCE turned out amazing. It is flavorful with a tinge of sweetness.

How I changed the recipes:
Used fresh tomatoes instead of canned.
Replaced a small can of tomato sauce instead of tomato paste.
Added a can of crushed tomatoes.
Left out the oregano by mistake... (actually worked out in the end because the sauce had a lightness and flavor that would have been overpowered by oregano

Made the Mussels as per instructions.

Spooned the Red Sauce over linguine then topped with mussels removed from pot with slotted spoon.

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This was absolutely delicious!! Made the Fra Diavolo sauce-added shrimp, crab, scallops and clams after the sauce cooked for a while. Did not add the carrotsdid add both the clam juice and some pinot grigio. Served over linguine-fantastic!!

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It is very good

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Made this last night with a lb & a half of mussels and a dozen clams.. The Fra Diavlo sauce was to die for. I didn't add the carrots, but followed most of the other steps and subbed water for the wine & clam juice. That way the consistency was just perfect. I didn't even need to add salt!
I let the mussels and clams sit in cold water with a 1/3 cup flour for 15 min as I read that in other recipes and it does actually work! I scrubbed them and debearded the mussels..
Once I got the pot going with the shallots, wine and the red sauce, I dropped in the shellfish and it took exactly 5 minutes for them to be cooked perfectly without overdrying. Made that with a small side of spinach linguine tossed with chives, butter and parsley.. One of the best meals I have put together thanks to this recipe.. & it only cost me $20.00!