♪
>>> SO, I HAVE TO CONFESS THAT 
THE OLD MOUTH HAS BEEN WATERING 
EVER SINCE WE SAW ALL OF THAT 
AUTHENTIC ITALIAN CUISINE ON 
THE SHOW.
>> HER MOUTH WAS WATERING, MY 
EYES WERE WATERING BECAUSE SEAN 
DIDN'T BRING ANY BACKWARDS HE 
DIDN'T BRING ANY OF IT BACK.
>> FROM SiCULI RUSTIC ITALIAN 
KITCHEN.
>> SO WE DID THE NEXT BEST 
THING AND WE BROUGHT THEM TO 
THE SHOW!
[LAUGHTER] 
>> YOU PROBABLY RECOGNIZE 
KITCHEN MANAGER AND CHEF SARA 
JUAREZ.
AND I WILL SAY RIGHT THIS TIME, 
RIGHT?
MUSSELS FRA DIAVOLO.
>> SAID.
>> MUSSELS FRA DIAVOLO.
>> SEE, I AM SO AMERICAN I 
CAN'T ANYWAY, SO 
[LAUGHTER] 
>> SO WE WILL HELP YOU DO THIS, 
SO WHAT WE HAVE YOUR?
>> WELL, WE HAVE A POUND OF 
MUSSELS, OUR MARINARA SAUCE 
THAT WE MAY, EIGHT, SOME COOKED 
PANCETTA, JALAPENOS, CHILI 
FLAKES, AND SOME ROASTED 
GARLIC.
>> OKAY.
>> SO BASICALLY, IT'S TO TASTE, 
LIKE, YOU CAN DO AS HOT AS YOU 
WANT OR AS MILD AS YOU WHAT.
>> OKAY, SO JIMMY WANTS IT HOT 
AND I WANT THEM OUT.
>> ALWAYS WHAT.
>> IS ALWAYS THAT WAY!
IT WAS STRICTLY.
>> NOW, YOU'VE HAD THIS FOR A 
WHILE?
YOU WANT A HOT PINK?
>> YOU NEED A REALLY HOT PAN.
THE HOT AND WILL HELP IT GET 
ALL OF THE STUFF OF A PRICE AND 
STEAM OPEN THE MUSCLES PROGRESS 
OKAY, SO WHAT WE DO?
>> SO, YOU START OFF BY PUTTING 
YOUR MUSSELS IN THE PAN.
JUST BUT THE MAIN?
>> YES, JUST BE CAREFUL.
>> DO YOU HEAR THEM SCREAMING?
[LAUGHTER] 
>> YES, YOU'RE NOT GOING TO SAY 
ANYTHING TO ME?
>> NO.
>> GOOD.
>> OKAY, SO FAR SO GOOD, JIMMY.
>> THEY CAN JUST START PUTTING 
IN THE ROASTED GARLIC.
>> ROASTED GARLIC, OKAY.
>> AND THE LESS YOU ARE MAKING 
IT TOO EASY FOR HIM.
>> PUT IN SOME PANCETTA, AND IF 
YOU WANT TO ADD THE SPICES 
[LAUGHTER] 
>> TO YOUR LIKING.
>> I GET TO DO THAT?
WELL, THERE'S NOT TOO MUCH 
JALAPENO HERE, BUT WE WILL GO 
AHEAD AND PUT IT IN HERE 
ANYWAY, AND NOT TOO MUCH IN THE 
WHITE PEPPER FLAKES, BUT WE 
WILL PUT IT IN THERE ANYWAY.
>> I'M SURPRISED YOU DIDN'T PUT 
THE WHOLE THING IN.
[LAUGHTER] 
>> NO, WE WILL LET THAT SLIDE, 
JIMMY.
NOW WHAT?
>> NOW, ADD YOUR MARINARA.
>> ALL WAS?
>> YES.
>> OKAY, IT IS ALL GOING IN.
DONE.
>> AND I WILL ADD THE WINE.
BECAUSE YOU NEVER KNOW.
[LAUGHTER] 
>> SO, JUST ADD ABOUT TWO 
TABLESPOONS OF WINE, AND THEN 
YOU CLOSE IT UP, AND YOU LET US 
DO ITS MAGIC PROGRESS REALLY?
HOW LONG IS IT GOING TO TAKE 
WE.
>> IT TAKES ABOUT FIVE TO EIGHT 
MINUTES.
>> SEE YOU ARE WAITING FOR THE 
MUSCLES OPEN UP BASICALLY?
>> YES.
BUT YOU BASICALLY HAVE 
SOMETHING FOR ME TO DO HERE?
>> YES, AT THE END, I WANT YOU 
TO GARNISH IT WITH GRATED 
PARMESAN AND PARSLEY.
>> OKAY, CAN I ASK YOU A 
SECRET?
WHAT IS IN YOUR HOMEMADE 
MARINARA?
[LAUGHTER] 
>> YOU ARE NOT GOING TO NO?
GIVE ME A HAND?
>> NO, IT IS A BASIC MARINARA, 
JUST RUSTIC.
YOU HAVE TO COME DOWN TO THE 
RESTAURANT.
>> TO TRY THE YES.
>> OKAY, SO WHAT DO WE PUT IN 
THE OVEN?
>> YOU PUT THIS IN THE OVEN, 
AND AT THIS IS FOR THE SAUCE.
>> I'M GETTING MY FACIAL STEAM 
HERE, OPENING UP THE PORES.
[LAUGHTER] 
>> I AM LIKING IT DID RIGHT, SO 
NOW IT IS JUST A WAITING GAME, 
RIGHT?
>> IT IS JUST A WAITING GAME.
YOU CAN OPEN IT AND WELL, I 
WILL SHOW YOU GUYS HOW I DO IT 
AT THE RESTAURANT.
I ACTUALLY DO THE WHOLE 
>> SO WHAT IS IT YOU ARE 
LOOKING FOR FROM THE MUSSELS?
>> YOU ARE LOOKING FOR THEM TO 
START OPENING AND COMING OUT OF 
THE SHELLS BY THEMSELVES.
YO
U SEE THE SAUCE STARTING TO 
