Todd and I took a trip to Central City a few weeks ago and had a really good meal at their Tuscan Steakhouse , Ardore. We both had steaks – which were really good – but the highlight of the meal was the appetizer, mussels a la diavola, served with grilled foccaccia – SO GOOD.
We were up valley yesterday and I decided to duck into the little gourmet shop and get some Mussels. At around $4 to $5 a pound, mussels are a pretty economical seafood around here. I stretched them a bit with some Shrimp I had in the freezer. My sauce was a little spicy – so I’m going to cut the red pepper down in the recipe below, but other than that – this was one of the better meals I’ve made lately. We served ours with Penne and it was perfect!
I started my sauce with a jar of Classico Marinara. You can make yours from scratch if you like, I didnt feel like it as it was getting late and I needed a but of a helper. I think this worked great. You can substitute your favorite sauce, the key is to find one that is truly tomato-ey and not too sweet.
- 1 ea Classico marinara sauce
- 2 ea shallots minced fine
- 1 ea cloves garlic large minced fine
- 1 tsp Crushed Red Pepper Flakes
- 1 tsp Italian Seasoning
- Dash Salt
- Dash Pepper
- 2 Tbsp butter
- 1 Tbsp olive oil
- 1/2 lb Mussels Cleaned & Debearded
- 1/2 lb Shrimp 21-36 thawed and shelled
- 1 Ea Penne 1 box - 15ish oz
Clean your seafood and have it standing by on ice or chilled in the fridge
Put a pot of water on to boil for your Penne
Dice your Shallots and Garlic
Melt Butter and add Olive Oil to a large skillet that has a lid
Add Shallots, Garlic, Salt & Pepper to the melted Butter & Oil mixture
Saute until the Garlic just starts to brown, then add in 1/2 tsp of the crushed red pepper, stir
Add your jar of Marinara Sauce and the Italian Seasoning, stir, cover and reduce to medium low
Drop your 'Pasta into the boiling water.
When Pasta is about 5 minutes from done, add your Shrimp and Mussels to the sauce, cover and simmer until Shrimp is pink and Mussels are open.
Drain your Pasta & Serve
Great with a salad and some crusty bread.