Stephanie & Tony’s Table: Mussels Fra Diavolo



2 lb. Mussels

4 Garlic Cloves (chopped)

1/2 White Onion (chopped)

1 c. White Wine

15 oz. San Marzano Tomatoes

3 Mint Leaves

3 oz. Extra Virgin Olive Oil


In a large sauce pan, saute extra virgin olive oil, garlic, and onions.  Add mussels and white wine.  Reduce to a simmer and cover.  Cook for 10 minutes until mussels open.  Add in tomatoes, and top with mint. 

(NOTE: Prep times can vary by equipment. Be sure to check that meat is fully cooked.)

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