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Gluten-Free Mussels Fra Diavolo


Serves 4
2 Tbsp Pastene Extra Virgin Olive Oil
1 medium white or yellow onion, diced
½ tsp fine sea salt
½ tsp black pepper
1 Tbsp Pastene Minced Garlic
1-2 tsp red pepper flakes
1 ½ tsp Italian seasoning
2 Tbsp Pastene Tomato Paste
1 28 oz can Pastene Kitchen Ready Tomatoes
1 cup dry white wine
1 tsp sugar
3 lbs mussels, cleaned and de-bearded
¼ cup Italian parsley, roughly chopped


Prep time: 35 minutes | Cook time: 60 minutes

  • In a large stock pot or Dutch oven, heat the olive oil over medium-high heat. Add the onion, salt, and pepper, and cook until onion is soft but not browned, about 5 minutes. 
  • Add the garlic, red pepper flakes, Italian seasoning, and tomato paste. Cook, stirring, for another minute.
  • Add the tomatoes and then fill the 28 oz can halfway up with water and add that along with the wine and sugar. 
  • Bring to a boil, cover, reduce heat and simmer for 30-60 minutes, stirring occasionally. The sauce can be made ahead to this point, store covered in the refrigerator for up to several days.
  • Add the mussels and cook, covered for 4-5 minutes or until the mussels have opened. Discard any mussels that do not open.
  • Using a slotted spoon, divide the mussels between 4 soup bowls then ladle in the sauce. Garnish with the parsley and serve.

Recipe by Gluten Free and More Magazine

Product Used

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