Spicy Seafood Fra Diavolo (and the Secret Nobody Tells You) 

There was this lady up the street, Mrs. Curcio, and she'd make her baked mussels with a spicy hot marinara sauce she made for them to spoon on top of the mussels before they go into the oven. She'd put a dollop of 'mootzarell' (😃) on top. She'd send a half-dozen of her mussels down the street (with her son, Kenny) for my Dad. My Dad absolutely LOVED Mrs. Curcio's mussels.

I too dislike chunks of veggies in my sauce. I now blend onion, garlic with a bit of water into a pulp. I then sauté this pulp in olive oil then add tomatoes.

Thank you so much for the recipe! This is one of the best recipes i've ever tried alongside Aglio e olio and the only and the best carbonara. Greetings from Moscow. Hope we all get better soon.

Live on PEI and just learning to eat mussels. Lol,thanks for some great ideas

Love your work! Thanks For this ❤❤❤❤

I always make this with 3 or 4 times the sauce & mussels, and I serve it in a huge bowls with all of the sauce added & a ton of untoasted *soft artisan bread to mop up the sauce, it is the best part.* And this is only a serving for four maybe five people. I've always make this for evening with drinks outside by the fire at the sea shore over the 4th of July & Labor Day holiday weekends. Friends call it *mussels in red crack sauce.* I also make the shrimp version with pasta, always a huge hit.

This is the best recipe and technique!

great tip Bud ... thank you

You don't need to discard mussels that don't open when cooked. There is nothing wrong with them, they just have a stronger adductor muscle. Mussels that don't close when uncooked however, definitely discard.

Looks gangster 🔥

Looking beautiful, defo gonna try!

Great!!! ive made this a few times over the years, thank you!

Nice and simple, as always. Thanks for this.

I’m making mussels at least 1x a week, so definitely adding this variation in. Thanks, Chef!

Finally back in 1080p! Thank you

Glad to see you've found the Partanna! This video is an instant classic in the NACS videos.

Fantastic man !! Been watching for 4 years now a true inspiration!! Get us back into some more pastas soon !! Maybe some ones you haven’t made yet

Man i followed you in your early days glad to see you absolutely crushing it... gotta make this one

please do jjajangmyeon noodles recipe, I love your cooking bro

Love your show. Random question: What knives do you use? Have you done a video on your knives or your thoughts about knives in general? If so, I would be keen on seeing it. Keep up the amazing work.

Use one of the mussel shells as “tongs” that way your finger foods are still eaten by hand but you don’t have to dig around the with you fingers in sometimes sharp shell edges.

Homies got chops. Respect ❤

Also whole tomatoes out of a can should be superficially more perfect than diced or pureed. You can cut around infections if there's a blender around with diced or puree. Not with peeled whole

delicious looking dish Stephen. A really nice bottle of wine and sitting outside enjoying them on a warm breezy day with friends. would be great.

Love you , you are the best . From Canada

This looks absolutely Lucious😋

C est trop la recette d ete apero par excellence 👍

Fabulous!

Shout out Canada!

Best food show on RU-vid Copenhagen 🇩🇰 supports

Thats a good job

Any thoughts on Penn Cove mussels from Washington? A quality farmed mussel.

PEI for mussels, oysters and potatoes🇨🇦

Where do you buy your coke?

my father always made fra diavolo with bourbon instead of wine. what do you think of that?

Love muscles, but I refuse to buy them anymore because there is barely a muscle in the shell, it's should be illegal what they sell. I will have to try our fish monger and see if Prince Edward Island muscles can be ordered. Recipe looks delicious, and I do have access to Acme bread which is excellent here in San Francisco, also have a Lucas a few blocks away, so I'm almost set to make the dish. Thanks Stephen for another tasty recipe. Question: would you mind showing us how to make stuffed clams, New York neighborhood bars had the best ever, along side a platter of garlic and buttered muscles, it was heaven. Thanks again!👍❤️

Personally I like that dish more on the thinner side, almost soup like. But hey, that is why they make both chocolate and vanilla ice-cream.

What about that Italian wing recipe?

I love anything fra diavlo, Shrimp, Muscles, Lobster, and how I miss a nice Zuppa de Pesce

yep I get it...thanks

HD is back

🔥🔥🔥

No one can escape the fate that was chosen for them. All that remains is the end, where you will perish. Eternal greatness exists only within myself. Sing a song of sorrow in a world where time has vanished!

Deliciouso

علي موحان💓💜💓❤💓❤💓❤💓❤💓💓❤💓❤💓❤💓❤💓💓💓💜👍💜👍💜👍💜👍👍👍🤎👍🤎👍🤎👍🤎👍🤎👍🤎👍👍🤎👍🤎👍🤎👍🤎

OH! First!

Blending whole tomatoes ALWAYS aerates the tomatoes and changes the color to a nasty orange. I think it also affects the taste. A food mill (the best) or hand crushing are the only ways to go.

Any reason why you consistently throw up Baphomet hand gestures? Its so blatant you can't ignore it... Anyway, back to the show😂

Not sponsorised at all, lol

Your vids have dropped 100,000 of views. They're not popping up in my feed anymore. RU-vid is trying not to pay you. It's been happening with a lot of my subscriptions. You gotta figure out what's going on

No way does he actually cook with the tri pod on his head ?! That must be hard and annoying

4:30 "The muscles have LIQUOR inside of them." Lol

Balthazar Bread FTMFW. Englewood NJ Mecca for French Bakery magic