Hello everybody, I hope you are having an incredible day today. Today, I will show you a way to make a distinctive dish, tomato mussel stew. It is one of my favorites. This time, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.
Tomato Mussel Stew is one of the most favored of current trending foods on earth. It is easy, it’s quick, it tastes delicious. It is enjoyed by millions every day. They are fine and they look wonderful. Tomato Mussel Stew is something which I have loved my whole life.
Drain the tomatoes through a sieve, catching the juice. Lightly crush the tomatoes and add them to the saucepan, together with the tomato juice and the mussel fond. Add the cumin, bay leafs, lemon thyme and Pernod and bring to the boil.
To begin with this particular recipe, we have to prepare a few ingredients. You can have tomato mussel stew using 11 ingredients and 5 steps. Here is how you can achieve that.
The ingredients needed to make Tomato Mussel Stew:
- Take 1 Package Mussels in Garlic and Butter Sauce
- Take 1 Tbsp Olive oil
- Take 1 Tbsp unsalted butter
- Make ready 1 Small package Prosciutto, finely diced
- Take 2 Tsp Minced Garlic
- Prepare 1 Can San Marzano Tomatoes
- Take 1/2 Cup Marsala, fine dry
- Take 1/2 Tsp Kosher Salt
- Prepare Italian Spice Mix
- Prepare 1 Shallot, finely diced
- Make ready 1/2 Tsp Crushed Red Pepper
Combine the oil, anchovies, and garlic in a large, deep skillet. Spread the mussels in the skillet, top with the potatoes, broccoli rabe, and chopped parsley. Cover, and cook until mussels are open. Remove the pan from the heat.
Instructions to make Tomato Mussel Stew:
- Finely dice the Shallot and prosciutto. Heat the butter and olive oil in a Dutch oven or Medium Pan with a tight lid, about a minute.
- Add the Shallot and Prosciutto and cook about 5 minutes. Prepare the Mussels in Garlic and Butter Sauce, per package directions (microwave instructions are fine and save a load of time and effort).
- Add garlic, crushed red pepper, tomatoes, marsala and salt. Cook another 5 minutes on simmer, covered.
- Add the cooked mussels to the sauce and cook another 5 minutes on a low simmer.
- Serve the stew in bowls with sliced french bread to soak up the stew. Sprinkle Italian herbs, (and parmesan or shredded cheddar cheese.)
Transfer all of the cooked seafood, along with the leftover shellfish steaming liquid and reserved matignon, to the simmering stew; or plate the seafood and. Stir in roasted garlic cloves, wine, tomatoes, bay leaf, salt, and red pepper. Discard any mussels that have broken shells or that don't clamp shut when tapped. Add the mussels to the pot. Cook, shaking the pot occasionally, just until the mussels.
So that’s going to wrap it up for this special food tomato mussel stew recipe. Thanks so much for your time. I am confident you will make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
