Spicy Tomato Mussels Diavola
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Learn more →Ingredients
4 servings
- 4 lbs live mussels
- 3 tbsp garlic-infused olive oil
- 6 scallions, green tops only, thinly sliced
- ½ tsp red pepper flakes
- 1 can (14 oz) diced tomatoes
- 1 cup dry white wine
- ½ tsp kosher salt
- ¼ tsp black pepper
- ¼ cup fresh basil leaves, torn
- 1 tbsp fresh lemon juice
For serving
- gluten free crusty bread, for serving (optional)
Instructions
- 1
Scrub the mussels under cold running water and pull off any beards (the fibrous threads at the hinge). Discard any mussels with cracked shells or any that remain open after a firm tap on the counter.
- 2
Heat the garlic-infused olive oil in a large (6-quart) pot or Dutch oven over medium heat until shimmering. Add the scallion greens and red pepper flakes and cook, stirring, until the scallions are softened and fragrant, about 2 minutes.
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