Mussels Fra Diavolo - Rhode Island Sea Grant · Mussels Fra Diavolo Chariho Area Career & Technical...

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Mussels Fra Diavolo Chariho Area Career & Technical Center Students: Joshua Bowman, Kyle DiSandro Chef instructor: Linda Musch ½ lb mussels, cleaned 1 cup mini shrimp 1 cup calamari 1 white onion 2 cloves garlic 2 oz fennel seeds 2 oz thyme 2 oz oregano 1 oz crushed red pepper 1 cup red wine 1 bay leaf 4 oz tomato paste 1 #10 can crushed tomatoes 1 lb spaghetti ¼ cup white wine 1 medium shallot TT Old Bay Seasoning TT Salt and Pepper Red Sauce 1) In a medium stock pot sweat onions and garlic until translucent, do not brown 2) Add oregano, thyme, ½ red pepper and fennel and cook for one minute 3) Add tomato paste and cook for 2 minutes 4) Deglaze with red wine and reduce by half 5) Add tomatoes and rinse can half full with water and add 6) Cook on medium heat for 2 hours stir occasionally Preparation 1. Cook pasta al dente 2. Saute shallots and garlic in a sauté pan 3. Add mussels and cover and cook for 2 minutes 4. Add white wine cover and cook for 1 minute 5. Add shrimp and cook until hot 6. Add 6 oz red sauce and cook until hot 7. Add pasta and calamari and cook until hot 8. Plate by adding pasta to a bowl and creating a mound shape, add 4-5 mussels per plate around the edge. Gar- nish with fresh parsley and parmesan cheese is recipe was a finalist in the 2016 Rhode Island Seafood Cookoff, hosted by Chariho Area Career & Technical Center and sponosred by Rhode Island Sea Grant at the University of Rhode Island Graduate School of Oceanography and the College of the Environment and Life Sciences at the University of Rhode Island. anks to American Mussel Harvesters, Trio, and Newport Restaurant Group for their generous support of this event.

Transcript of Mussels Fra Diavolo - Rhode Island Sea Grant · Mussels Fra Diavolo Chariho Area Career & Technical...

Page 1: Mussels Fra Diavolo - Rhode Island Sea Grant · Mussels Fra Diavolo Chariho Area Career & Technical Center Students: Joshua Bowman, Kyle DiSandro Chef instructor: Linda Musch ½ lb

Mussels Fra DiavoloChariho Area Career & Technical CenterStudents: Joshua Bowman, Kyle DiSandroChef instructor: Linda Musch

½ lb mussels, cleaned1 cup mini shrimp1 cup calamari1 white onion2 cloves garlic2 oz fennel seeds2 oz thyme2 oz oregano 1 oz crushed red pepper1 cup red wine1 bay leaf4 oz tomato paste1 #10 can crushed tomatoes 1 lb spaghetti¼ cup white wine1 medium shallotTT Old Bay SeasoningTT Salt and Pepper

Red Sauce1) In a medium stock pot sweat onions and garlic until translucent, do not brown2) Add oregano, thyme, ½ red pepper and fennel and cook for one minute3) Add tomato paste and cook for 2 minutes4) Deglaze with red wine and reduce by half5) Add tomatoes and rinse can half full with water and add6) Cook on medium heat for 2 hours stir occasionally

Preparation1. Cook pasta al dente 2. Saute shallots and garlic in a sauté pan3. Add mussels and cover and cook for 2 minutes4. Add white wine cover and cook for 1 minute5. Add shrimp and cook until hot 6. Add 6 oz red sauce and cook until hot7. Add pasta and calamari and cook until hot8. Plate by adding pasta to a bowl and creating a mound shape, add 4-5 mussels per plate around the edge. Gar-

nish with fresh parsley and parmesan cheese

This recipe was a finalist in the 2016 Rhode Island Seafood Cookoff, hosted by Chariho Area Career & Technical Center and sponosred by Rhode Island Sea Grant at the University of Rhode Island Graduate School of Oceanography and the College of the Environment and Life Sciences at the University of Rhode Island. Thanks to American Mussel Harvesters, Trio, and Newport Restaurant Group for their generous support of this event.