Mussels and Clams Fra Diavlo

Last night I posted a picture of my Mussles and Clams Fra Diavlo which I made on the grill.  I usually make this on the stove top year round, but I recently made it on the grill and it was a big hit, as it takes no time at all, it’s finished on the grill, and it tastes amazing.  Feel free to play around.  I have made this with calamari that I add in the last two minutes of grilling along with the mussels and it is simply amazing.  Serve this over pasta, or just in bowls drenched in gravy, with warm crusty garlic bread! Yum


Susan xoxo

Grilled Mussels and Clams Diavlo

  • Servings: 6-7
  • Difficulty: easy
  • Print

A simplified version of an Italian Classic, that's quick, easy, and oh so satisfying!

mussels on the grill


*I used a half dozen for this recipe because we ate half a dozen raw.  You can use a dozen or half.  More than that you will want to add another can of whole tomatoes or eve a can of crushed.  I also like to cook the base of the sauce first on the stove top as I find this yields a more flavorful end product, and gives the sauce more depth.


  • One bushel of mussels, usually sold in a purple net at most fish markets and supermarkets.
  • 1 dozen little neck clams
  • 4 cloves of minced garlic
  • one yellow onion finely diced
  • 1 can of tomato paste
  • 1 32 oz. can of whole tomatoes
  • 1 tbsp. of EVVO
  • 1 tbsp. of red pepper flakes
  • 1 1/2 tsp. of the following, basil, and oregano,
  • splash of red wine
  • 1 tbsp. of sugar
  • Chopped fresh parsley for garnish
  • Kosher salt and cracked black pepper to taste


  1. Clean mussels and remove beards, they are the rough, fuzzy like hairs that protrude from the sides of the mussels.  Discard any broken mussel shells or ones that remain open, as these are dead and not fit for consumption.  Scrub clams, to remove debris.  Set all aside.
  2. In a large frying pan over medium high heat, add olive oil and begin to saute the onion and garlic until translucent.  Do not burn.  When garlic and onion are opaque add in the tomato paste, spices, sugar, and salt and pepper.  Let simmer about three minutes, then add in wine and a bit of water, I use the tomato paste can and just fill with water and add right to the sauce.  Let cook about five minutes and remove from heat. Let cool slightly.
  3. In a half sheet aluminum pan add the whole tomatoes, crushing with hands to break up. You want large, rustic, chunks.  To this add the tomato paste mixture.
  4. Mix well to incorporate and add in the uncooked mussels and clams,  mixing the seafood into the gravy to incorporate.
  5. Set the grill to high, direct heat.
  6. Add tray to grill and cover grill.  Cook for about 15 minutes checking periodically until shells have opened.  Discard any shells that failed to open, as they are dead and not fit for consumption.  Top with fresh parsley and serve with crusty garlic or Italian bread.  Serve immediately.  Enjoy!





2 Comments Add yours

  1. Cathy says:

    Going to make it this weekend…thanks Chica…you ROCK…!!!❤!!


    1. Thanks Chica!
      So happy you are going to make this recipe. Please let me know how you like it!! xoxo


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