Chef Vinny Olivieri, of Uncle Giuseppe's Marketplace, shows News 12's Lily Stolzberg how to make mussels Fra Diavolo.

• 2 lbs mussels

• 1 qt Uncle Giuseppe’s Fra Diavolo sauce

• 6-8 cloves of garlic (sliced paper thin)

• ½ bunch parsley (fine chopped)

• ¼ cup extra virgin olive oil

• ½ cup white wine

• 2 sprigs of basil

• 1-2 TBS crushed red pepper flakes

• ½ TBS Kosher salt

• 1 tsp black pepper

1. Scrub mussels and remove all beards.

2. Preheat a very large sauté pan or very large Dutch Oven (if you don’t have a large pan, work in smaller batches and combine everything at the end) on medium high heat. Add olive oil.

3. Add sliced garlic. Cook for 1 minute. Do not allow garlic to burn.

4. Add white wine.

5. Add mussels, season with salt pepper and crushed red pepper. Cover pot or pan, allow mussels to steam for 4-5 minutes. If mussels do not open toss them, it wasn’t meant to be….

6. When mussels open add Fra Diavolo sauce. Cook for 3-4 minutes.

7. Garnish with chopped parsley and basil leaves.