Mussels Fra Diavolo

• Seafood

  • 3 lbs Mussels

• Produce

  • 1 Basil, sprig
  • 4 Garlic clove
  • 1/2 Onion, medium
  • 1/2 tsp Oregano, dried
  • 1 Parsley
  • 1/4 cup Shallot

• Canned Goods

  • 1 tbsp Tomato paste
  • 1 28-ounce can Tomato puree

• Baking & Spices

  • 1 Kosher salt
  • 1 Pepper
  • 1 Pinch Red pepper
  • 1 tsp Red pepper
  • 1 Sugar

• Oils & Vinegars

  • 6 tbsp Olive oil, Extra Virgin

• Bread & Baked Goods

  • 1 Bread, crusty

• Beer, Wine & Liquor

  • 1 1/2 cup White wine, dry

Found on andrewzimmern.com

Ingredients

• 2 tablespoons extra-virgin olive oil
• 1/2 medium onion, minced
• 1 basil sprig
• 2 garlic cloves, minced
• 1/2 teaspoon dried oregano
• Pinch of crushed red pepper
• Kosher salt
• 1/2 cup dry white wine
• 1 tablespoon tomato paste
• Sugar
• One 28-ounce can tomato puree, preferably Italian
• Pepper
• 1/4 cup extra-virgin olive oil
• 1/4 cup minced shallot
• 2 garlic cloves, thinly sliced
• 1 teaspoon crushed red pepper
• 1 cup dry white wine
• 3 pounds mussels, scrubbed and debearded
• Chopped parsley, for serving
• Crusty bread, for serving