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Mussels in Spicy Red Sauce Recipe

Mussels in Spicy Red Sauce

Recipe courtesy Jasper White

Show: Emeril LiveEpisode: Emeril's Seaside Shack

Rated: 5 stars out of 5Rate This RecipeRead users' reviews (12)

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Average Rating:

Total Reviews: 12

Showing 1-10 of 12

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  • on April 22, 2012

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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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  • on December 28, 2011

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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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  • on December 27, 2011

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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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  • on November 13, 2011

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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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  • on October 31, 2011

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    It is very good

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  • on September 02, 2011

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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!

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  • on July 19, 2010

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    Made this for my daughter's birthday dinner (her request and it was a huge success (doubled the recipe to ensure adequate leftovers, too. Also added calamari and shrimp to go along with the mussels. The fra diavolo sauce was immensely garlicky, spicy and had a perfectly thick, rich consistency. Simmering the sauce down to the appropriate thickness took nearly all day, but I would do it again tomorrow knowing how what the final product is.

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  • on March 09, 2010

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    This was the first time I made mussels. Not only was it easy, it tasted amazing!! My husband, who claimed he hated mussels (so I made this for the rest of my family, decided to try it after seeing how delicious it looked. He want back for seconds!! Thank you yet again, Emeril!! We LOVE your cookin'!!!! Can't wait to make this again!

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  • on January 03, 2010

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    If you love mussels the way I do.. you will love this recipe!!! I am also a NJ Italian and this recipe will be my go to for mussels in red sauce. I made the Fra Diavolo version of this recipe and made it almost to the tee! I made the red sauce that was also included in this recipe and it was fantastic! Do let the carrots and onion come to a nice golden brown to properly caramelize for maximum flavor. I only used 1.5 lbs so the cooking time was less. I did not cut back on the rest of the ingredients because I like a lot of sauce. EXCELLENT!

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  • on October 18, 2009

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    I make this dish at least 3 times a month... I absolutely love it!. It takes quite a while to complete but is well worth it.. its cool cause you can freeze the red sauce and it can be used for another batch of the diavolo sauce for another time. i like to mix in other seafood like shrimp to this recipe. It's soooo good.

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