Is Fish Friday a thing? Well if not, it should be. These mussel and shrimp fra diavolo will sure blow your socks off. And the only part better than the fish itself, is that big loaf of bread you use to soak up all the leftover sauce.
-Extra Virgin olive oil
-2 tablespoons of butter
-2 pounds of mussels, cleaned
-1 pound of shrimp, cleaned
-One 28oz can of San Marzano tomatoes, hand crushed
-4 garlic cloves, sliced
-1 shallot, minced
-1/2 cup dry white wine
-1/2 teaspoon red pepper flakes
-1 tablespoon Calabrian Chile Paste
-Parsley or basil to garnish
-Salt, pepper, and oregano, to taste
-A loaf of bread...maybe a little less
-In a saucepan, add EVOO and sauté the garlic, shallots and red pepper flakes until they’re fragrant and translucent. Next add the white wine and cook down until it reduces by half. -Once the wine reduce, add the tomatoes and stir until everything is combined. Season with salt, pepper and oregano to taste, and cook for 15-20 minutes.
-While the sauce is cooking, heat a skillet over medium heat and melt the butter with a drizzle of olive oil. Once the pan is hot, add the shrimp and sauté until cooked
-When the sauce is done mix in the mussels, cover, and cook until the mussels open (about 3 to 5 minutes). When the mussels are cooked stir in the shrimp.
-Put the pot on the table, grab the loaf of bread, and dig in.