How to make Sautéed Mussels Linguine Marinara

Hello all you Food and Wine Lovers !!! Today we feature an Italian Cuisine delight !! This Post will be about How to make Sautéed Mussels tossed in a Spicy Linguine Marinara. This Italian fare is famously referred to and known in Italy as “Cozze Fra Diavolo.” Cozze meaning Mussels plural, and Fra Diavolo, translates to “from the devil.” or a descriptive Italian adjective meaning SPICY and/ or HOT.

This Recipe is a Seafood and Shellfish Lovers Dream. The Recipe traditionally can be served as a stew or soup with a bread accompaniment or also tossed and served as a pasta dish. Because I love pasta, I chose the latter for my preparation here. The main ingredient used here are Black Mussels, ( which are actually called Blue Mussels ). However, Green lip mussels are also very good to use in this recipe for instance. The Sauce is made separately in a separate sauce pan, then added late to the cooking mussels and then the linguine pasta is then tossed into the sauce pan after the shells and sauce have had several minutes to simmer. The Pasta, and Mussels have fantastic flavor , and the sauce is absolutely phenomenal, especially when paired with a complimentary wine selection.

A light to medium bodied red wine would pair best here although you could make the case for a strong standing white as well. I normally would pair this with a medium bodied Italian red with this Sautéed Mussels Linguine recipe but I went a little outside the box and used a California Coastal Pinot Noir from Sterling Vineyards, in my pairing here. It definitely made an enjoyable and memorable dining experience. Pairing notes are here. Check out my Wine Review.

Ingredients: Sautéed Mussels

• Olive Oil
• Black Pepper
• Crushed Red Pepper
• Garlic Powder
• Onion Powder
• Paprika
• White Cooking Wine
• 1 lb or desired quantity of Black Mussels

Ingredients: Marinara- Fra Diavolo Sauce

• 2 Cans of Tomato Paste
• 1 Can of Diced Tomatoes
• 1 jar of Commercial Spaghetti Sauce
• Fresh Minced Garlic
• 1/2 Cup of Olive Oil
• 2 cups diced Baby Bella Mushrooms
• Oregano
• Bay Leaves
• Black Pepper
• Iodized Salt
• Italian Parsley
• Linguine Pasta (or desired pasta choice)

How to Prepare Sautéed Mussels Linguine Marinara. “Cozze Fra Diavolo”

Preparation:

Use a Pasta Pot to cook Pasta. Add water. Increase Heat. Add a couple pinches of Iodized Salt to the water. Start to Boil. Add Linguine Pasta.

1. In a medium to large Saute pan, add a few tablespoons of Extra Virgin Olive Oil . Increase Heat. Add Fresh Minced Garlic, A pinch of Crushed Red Pepper, Black Pepper, and Iodized Salt. Add tbsp of Garlic Powder and Onion Powder to oil. Allow garlic and seasonings to lightly brown. Add 1 lb. or desirable amount of Mussels to Pan. Cover Pan. As Mussels start to cook add 1/2 cup of White Cooking wine and 1 tbsp of butter. Add 2 cups of baby Bella mushrooms. Stir occasionally. Cover and Allow it to simmer.
2. In a large Saucepan, Add 2 cans of Tomato Paste, 1 Can of diced Tomatoes, and 1 jar of commercial Spaghetti sauce. Add 2 tbsp of Olive Oil, Black Pepper, and pinches of Iodized Salt and Crushed Red Pepper. Stirring Occasionally.
3. Add Fra Diavolo Sauce to Saute pan and Sautéed Mussels. Once pasta has cooked to desired texture strain. Add Pasta and 1 cup of cooked pasta water to the Saute Pan. Simmer. Add Italian Parsley. Plate dish and Serve. Garnish with Italian Parsley. Boun Appetito!!!