INSTRUCTIONS
[Make the Diavolo Sauce]
1. Heat a medium-sized heavy bottom sauce pan over low heat. Add the EVOO along with the 6 whole garlic cloves. Cook the garlic low and slow until soft and slightly caramelized (about 10 minutes). Once cooked, remove the whole garlic cloves.
2. Over low heat, add the 4 sliced garlic cloves and cook until fragrant (about 1 minute). Then add tomato paste, Calabrian Chili paste (or Calabrian Chilies), and red pepper flakes. Cook until the tomato past and Calabrian Chilies get a deep red color (about 5 minutes).
3. Add the crushed tomatoes and cook low and slow (uncovered) for about 60 minutes, stirring occasionally. When you stir, make sure to scrape down the sides of the pot. All the tomato concentrate stuck to the sides will add a richer flavor to the sauce.
4. While the sauce is cooking, make a bouquet garni with the basil and oregano. In the last 5 minutes of cooking, add your basil and oregano, and add salt to taste. Cook for an additional 5 to 10 minutes, and then remove the sauce from the heat. At this point, you can remove the basil/oregano, or you can let them continue to steep in the sauce.
[Making the Mussels Fra Diavolo]
5. In a large high walled sautee pan with a lid (one big enough to hold the mussels), add the butter, EVOO, garlic cloves, fennel seeds, and red pepper flakes. Turn the heat on medium-low, and slowly sautee the garlic and bloom the spices (about 5 minutes). Keep an eye on the garlic, you don't want it to burn or it will become bitter. If it's cooking too fast, lower the heat.
6. Once the garlic is sauteed, add the mussels and toss with a wooden spoon so they're coated with the oil and sauteed garlic mixture.
7. Add the white wine, cover, and turn heat to medium high. Cook until mussels fully open (about 5 minutes). After 5 minutes, remove the lid and let the mussels cook a little longer so the sauce/juice the mussels created reduced slightly.
8. Add the diavolo sauce to the pan (as needed), and toss until the mussels are fully coated. Serve with a little extra diavolo sauce and fresh parsley.
