Mussels al Diablo

Name: Mussels al Diablo
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Cuisine: Spanish
Ingredients: 40 Prince Edward Island mussels, or other high-quality mussels; 1 cup olive oil, divided; 1/4 baguette, sliced on the diagonal into 8 (1/4-inch) pieces; 2 tablespoons chopped garlic; 2 cups canned crushed tomatoes with the juice; 1 bay leaf; 1 teaspoon hot red pepper flakes; Kosher salt, to taste; 1 cup dry white wine; 1/2 bunch fresh flat-leaf parsley, stems removed and leaves slivered, plus more for garnish; 2 tablespoons extra-virgin olive oil, for garnish

A spicy and flavorful Spanish Mussels al Diablo dish makes an impressive meal.

⭐ 4.1 (17 reviews) Prep: 15 minCook: 20 minTotal: 35 minYields: 4 servings

Category Tags:

Appetizer

Cuisine Tags:

Spanish

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Instructions

Preheat the oven to 425 F.
Clean mussels under cold water, remove beards, drain, and refrigerate.
Coat bread slices with 1/2 cup olive oil in a baking dish, then toast for 10-15 minutes, turning until golden and crisp; cool croutons on a plate.
Heat remaining 1/2 cup olive oil in a sauté pan over medium heat, cook garlic for 2-3 minutes until lightly browned.
Add mussels, tomatoes, bay leaf, pepper flakes, and salt to the pan; stir and cook for 15 minutes.
Stir in wine and parsley, cover, and cook for 3 minutes until all mussels open, discarding any that remain closed.
Transfer mussels and sauce to a serving bowl, garnish with parsley, drizzle with extra-virgin olive oil, and serve with croutons.

Nutritional Info (per serving)

Calories: 5314 kcal

Carbohydrate: 251 g

Cholesterol: 1440 mg

Fiber: 5 g

Protein: 624 g

Saturated Fat: 31 g

Sodium: 10324 mg

Sugar: 8 g

Fat: 179 g

Unsaturated Fat: 0 g