Mussels fra diavolo

Ingredients

Tomato sauce
2 (35-oz.) cans plum tomatoes
6 tbsp. olive oil
2 bay leaves
1 head garlic, peeled and finely chopped (about 12 medium cloves)
2 medium onions, 1/4-inch dice
2 medium carrots, 1/4-inch dice
1 1/2 tsp. dried oregano
2 tbsp. tomato paste
1 tsp. kosher or sea salt
1 tsp. freshly ground black pepper

Mussels
3 tbsp. olive oil
2 tbsp. chopped garlic
1 to 2 tsp. crushed red pepper
1 cup white wine
3 to 4 lb. mussels, cleaned

Instructions

For tomato sauce: Place tomatoes in a large bowl and use your (clean) hands to crush them so they break into a range of small pieces. In a 5-quart Dutch oven, heat olive oil over medium heat until fragrant but before it smokes, about 40 seconds. Add bay leaves and stir until they begin to brown, about 10 seconds. Add garlic and cook for 1 minute or until it starts to turn golden brown. Add onions, carrots and oregano. Cook vegetables until they are very brown, about 15 to 20 minutes. Stir occasionally, just enough to prevent scorching.

Add crushed tomatoes with their juice, tomato paste, salt, pepper and 1 1/2 cups water (white wine or clam juice can be added depending on the intended use). Bring to a boil. Lower heat and simmer, partially covered, until the sauce level has reduced by 2 or 3 inches and sauce is thick enough to coat the back of a spoon. Cook for about 1 hour, stirring occasionally so it doesn't stick.

For mussels: Heat olive oil in a pan over medium heat. Add garlic and red pepper. Sauté until fragrant, stirring, about 30 seconds. Add wine and tomato sauce, increase heat to high, cover and bring to a boil. Add mussels and replace lid. Cook over high heat for 3 minutes. Remove lid and stir once gently. Continue to cook until mussels are completely open and firmly cooked, about 4 minutes more. Serve with rustic bread for dipping.

Diavolo sauce variation: If you like your sauce spicy and more robust, heat 3 tbsp. olive oil over low to medium heat. Add 4 cloves garlic, chopped, and cook until fragrant. Add 1 1/2 tsp. crushed red pepper, 2 cups tomato sauce (recipe above) and 8 oz. clam juice. Cook until it reaches a simmer.

Serves 4

Photo: © 2022 Rob Andrew