Mussels Diablo

Kathy Hyman


This is so easy to make and so delicious you will be asked to make this over and over. The sauce is a little spicy as is. We prefer a little more heat and add the pinch of crushed red pepper flakes.

★★★★★ 1 vote
4 for Entree 6 for Appetizer
10 Min
25 Min


bags of mussels
2 jar(s)
classico spicy basil spaghetti sauce
1 pinch
crushed red pepper flakes (optional)
1 lb
1 tsp
minced garlic
1 lb
fresh spinach
loaf of garlic bread


1Scrub mussels, clean and slice mushrooms, wash spinach and remove any tough stems
2Steam mussels - And put garlic bread in oven.
3In an everything pan I barely spray a little olive oil, add garlic and sauté lightly, add mushrooms and continue sautéing just a few seconds, drain any fluid from mushrooms. Add tomato sauce (Classico Spicy Basil sauce) and let simmer for 15-20 minutes. Top with the spinach, cover pan until spinach is wilted, approximately 4-5 min. Stir well once spinach is wilted.
4The mussels should be done right around the same time as the sauce and the bread. Drain and discard any unopened mussels.
5Put mussels on a platter with open mussels facing up. Pour sauce, with wilted spinach over the platter, covering the mussels. Slice garlic bread and cut into triangles, place garlic bread around edge of platter.

About Mussels Diablo