Mussels Fra Diavolo

"Growing up in an Italian house, Sunday’s meant one thing. Sauce day! And my house stuck to that religiously. My mom would always start it early in the day, and the smell would grow stronger as the sauce simmered. My siblings and I would count the hours until dinner time, taking turns casually walking by the stove, dunking a slice of bread in for another taste.

My mother only used Tuttorosso tomatoes in her sauce. As I got older and my interest in cooking grew, I also used Tuttorosso. Only until I started my Instagram page, have I got the question - “Why Tuttorosso?” I never really thought about it before. I used them because my mother always did. I knew she would only feed us the best. But when you have followers asking questions, “they’re the best cause they just are,” isn’t gonna cut it. 

So, I took a look into it. Turns out there’s more to them being the best than being my moms preference. They are the best selling Italian inspired canned tomato brand in the US. They are the best because they take pride and care into each and every tomato that is used in their products, like using steam to preserve them & not using BPA lined cans. 

I’m an easy person, if it tastes great and enhances my recipes, then that’s all I need to call them the best. Well, that and all the childhood nostalgia it brings me every time I open a can. It was good to see that they are also a company I’m proud to stand behind. Tuttorosso will always be a part of my Sunday past, present and futures. "
-- @aldentediva

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For more recipes using Tuttorosso Tomatoes, click here!

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  • Recipe Card
Prep time 10mins
Cook time 20mins
Serves or Makes: 2-3

Recipe Card


  • 1 tablespoon extra virgin olive oil
  • 2 tablespoons italian seasoning
  • 1 teaspoon crushed red pepper
  • 1 small onion, minced
  • 6 cloves garlic, minced
  • 3/4 cups white wine
  • 1 (28-ounce) can Tuttorosso Crushed Tomatoes
  • 2-3 lbs (about 30 - 40) live mussels, scrubbed and debearded
  • Salt and Pepper, to taste
  • Crusty Italian bread for dipping


  • Step 1

    Heat the olive oil in a large saucepan over medium high heat. Add the Italian Seasoning & Hot Pepper.

  • Step 2

    Stir frequently for 1 min before adding the onion & garlic.

  • Step 3

    Add the wine and boil until reduced by half, about 4 minutes.

  • Step 4

    Stir in the Tuttorosso crushed tomatoes. Season with salt & pepper.

  • Step 5

    Stir in the mussels, cover and cook until the mussels open, about 3-5 minutes, giving the pan a “shake” every now and then. Important to discard any mussels that do not open.

  • Step 6

    Transfer to a serving dish (or keep it in the cast iron skillet). Serve with Italian bread