Best Mussels Diablo Recipes

MUSSELS AL DIABLO

Steps:

• 1.Preheat the oven to 425°F. 2.Clean the mussels by scrubbing well under cold running water and removing any beards. Drain well, transfer to a large bowl, and refrigerate. 3.Pour 1/2 cup of the olive oil into a shallow baking dish. Lay the bread slices in the oil and turn once to coat both sides. Toast the bread for 10 to 15 minutes, turning once or twice, or until golden brown and crisp. Transfer the croutons to a plate to cool. 4.Pour the remaining 1/2 cup of olive oil into a large sauté pan and heat over medium heat. Add the garlic and cook for 2 to 3 minutes, or until lightly browned. Add the mussels, tomatoes, bay leaf and pepper flakes and season with salt to taste. Stir well and cook for about 15 minutes. 5.Add the wine and parsley, cover, and cook for about 3 minutes, or until all the mussels open. (Discard any that do not open.) 6.Pour the mussels and the sauce into a large serving bowl. Garnish with parsley and drizzle with extra-virgin olive oil. Stud the bowl with the croutons and serve.

MUSSELS DIABLO

Steps:

• 1. Scrub mussels, clean and slice mushrooms, wash spinach and remove any tough stems
• 2. Steam mussels - And put garlic bread in oven.
• 3. In an everything pan I barely spray a little olive oil, add garlic and sauté lightly, add mushrooms and continue sautéing just a few seconds, drain any fluid from mushrooms. Add tomato sauce (Classico Spicy Basil sauce) and let simmer for 15-20 minutes. Top with the spinach, cover pan until spinach is wilted, approximately 4-5 min. Stir well once spinach is wilted.
• 4. The mussels should be done right around the same time as the sauce and the bread. Drain and discard any unopened mussels.
• 5. Put mussels on a platter with open mussels facing up. Pour sauce, with wilted spinach over the platter, covering the mussels. Slice garlic bread and cut into triangles, place garlic bread around edge of platter.