Tomato Mussel Stew
Tomato Mussel Stew

Hey everyone, it’s me, Dave, welcome to our recipe page. Today, we’re going to prepare a distinctive dish, tomato mussel stew. One of my favorites. For mine, I am going to make it a bit unique. This is gonna smell and look delicious.

Tomato Mussel Stew is one of the most popular of recent trending foods on earth. It is easy, it’s quick, it tastes yummy. It is appreciated by millions every day. They are nice and they look fantastic. Tomato Mussel Stew is something that I’ve loved my entire life.

Set mussels on top of fish chunks and cover pot. This is a simple stew that delivers big flavor. Mussels are one of the best things to eat from the sea. Not only are they delicious, they are nutrient superstars, great for the environment, sustainably raised and wonderfully inexpensive.

To get started with this recipe, we must first prepare a few ingredients. You can have tomato mussel stew using 11 ingredients and 5 steps. Here is how you cook that.

The ingredients needed to make Tomato Mussel Stew:
  1. Take 1 Package Mussels in Garlic and Butter Sauce
  2. Take 1 Tbsp Olive oil
  3. Make ready 1 Tbsp unsalted butter
  4. Take 1 Small package Prosciutto, finely diced
  5. Make ready 2 Tsp Minced Garlic
  6. Get 1 Can San Marzano Tomatoes
  7. Get 1/2 Cup Marsala, fine dry
  8. Make ready 1/2 Tsp Kosher Salt
  9. Make ready Italian Spice Mix
  10. Prepare 1 Shallot, finely diced
  11. Take 1/2 Tsp Crushed Red Pepper

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. Combine the oil, anchovies, and garlic in a large, deep skillet.

Instructions to make Tomato Mussel Stew:
  1. 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.
  2. 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).
  3. Add garlic, crushed red pepper, tomatoes, marsala and salt. Cook another 5 minutes on simmer, covered.
  4. Add the cooked mussels to the sauce and cook another 5 minutes on a low simmer.
  5. Serve the stew in bowls with sliced french bread to soak up the stew. Sprinkle Italian herbs, (and parmesan or shredded cheddar cheese.)

Add the cumin, bay leafs, lemon thyme and Pernod and bring to the boil. 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. Add the carrot, leek, onion, red bell pepper, fennel, green bell pepper, celery, and garlic. Before you are ready to serve the seafood stew with tomato, bring the sauce to simmer and remove the capsicum quarter.

So that is going to wrap it up for this special food tomato mussel stew recipe. Thank you very much for your time. I am sure you can 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, colleague and friends. Thank you for reading. Go on get cooking!