Best shrimp and mussel fra diavolo in Senoia, GA

Served at Revolution, on the pasta menu.

Shrimp and Mussel Fra Diavolo

$22.00

Spicy Arrabbiata sauce. Fresh Squid Ink Fettuccine. Garlic and parsley butter Mussels. Shrimp.

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Where this dish comes from

Pollo alla diavola — devil's chicken — is one of the oldest Italian grilled chicken preparations, documented in Roman and Tuscan cookbooks of the 18th and 19th centuries. The "diavolo" designation refers to the aggressive heat of the cooking and the chili-heavy seasoning — two characteristics associated with the devil in Italian Catholic folk culture. The traditional preparation uses a whole spatchcocked bird pressed flat under a weight on a wood fire, cooking until the skin is genuinely charred and the meat is smoky from the fire beneath. The Calabrian chili oil version is a modern southern Italian adaptation that amplifies the heat character of the original.

Make shrimp and mussel fra diavolo at home

We would rather you came in — but if you want to cook it, here is how it is actually made.

For the Chicken Diavolo

4 chicken breasts, butterflied
Calabrian chili oil
8g kosher salt
6g black pepper, coarsely cracked
4g garlic powder

Butterfly each chicken breast flat -- a single cut through the thick side, opening it like a book.
Season aggressively with salt, cracked pepper, garlic powder, and Calabrian Chili Oil on both sides.
Grill over high heat with a heavy weight pressing down -- a cast iron pan or a brick wrapped in foil.
4-5 min per side under the weight. Skin should be blistered and almost uniformly crispy.
Internal 165F.

To Assemble

Chicken Diavolo (from above)
Salsa Verde
Additional Calabrian Chili Oil
Flat-leaf parsley, chopped
Lemon wedge

Plate chicken. Spoon Salsa Verde alongside -- the brightness cuts the heat.
Drizzle additional Calabrian Chili Oil across the chicken.
Finish with parsley. Lemon wedge on side.

Cheffy’s note

The weight is the technique. Without it, the chicken skin only contacts the pan in a few spots and you get a patchy, uneven sear. With weight pressing the entire bird flat, every millimeter of skin touches the pan simultaneously and the char is even and dramatic. Cast iron is non-negotiable — it holds the heat under the weight better than any other pan. The Calabrian chili oil goes on right before serving, not before cooking — cooking destroys its fresh, fruity heat.