mussels fra diavolo – In Good Taste http://ingoodtaste.kitchen Making Every Day an Occasion... Simply Sat, 28 Dec 2019 18:11:36 +0000 en-US hourly 1 http://ingoodtaste.kitchen/wp-content/uploads/2015/09/cropped-peonies-32x32.jpg mussels fra diavolo – In Good Taste http://ingoodtaste.kitchen 32 32 Mussels Fra Diavolo with Linguine http://ingoodtaste.kitchen/mussels-fra-diavolo-linguine/ http://ingoodtaste.kitchen/mussels-fra-diavolo-linguine/#respond Thu, 11 Sep 2014 05:00:57 +0000 http://www.ingoodtastemag.com/?p=7011 It wasn’t until I moved from New York City to Chicago that I tasted mussels for the first time. I credit friends who had, at the time, more adventurous palates than my own along with a resolve to try just about anything once. I had mussels several times and I liked them just fine. When I discovered mussels Fra Diavolo, though, it was game over. Because mussels are served up in shells, often with a dramatic presentation, they appear to be something that would be difficult to recreate in your home kitchen. Not so much. All you need is a pan that has a lid and about, oh, eight minutes. Mussels taste of little more than the sweet, briny ocean. Because mussels are basically a blank canvas, it’s a easy to dress them up however you see fit. In this preparation, Fra Diavolo means “brother devil” in Italian, which refers to a spicy, tomato-based sauce. Though I love making homemade marinara sauce, this recipes looks to store bought sauce for convenience, but we jazz things up with fresh fennel, crushed red pepper, and garlic. Save Print Mussels Fra Diavolo with Linguine Author: Maris Callahan Recipe type: Cooking for One or Two, Worknight Dinners Prep […]

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