Mussels With Tomato Broth Recipes

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MUSSELS WITH TOMATO BROTH



Mussels with Tomato Broth image

Categories     Shellfish     Tomato     Quick & Easy     Mussel     White Wine     Gourmet

Yield Makes 4 main-course servings

Number Of Ingredients 6

3 garlic cloves, finely chopped
1/4 teaspoon dried hot red pepper flakes (optional)
3 tablespoons extra-virgin olive oil
1 cup dry white wine
1 cup tomato sauce
4 pounds mussels (preferably cultivated), scrubbed and beards removed

Steps:

  • Cook garlic and red pepper flakes (if using) in oil in a 6- to 8-quart heavy pot over moderately low heat, stirring, until garlic is pale golden, 1 to 2 minutes. Add wine and boil over high heat 2 minutes. Add tomato sauce and mussels and cook over moderately high heat, covered, stirring occasionally, until mussels just open wide, 6 to 8 minutes. (Discard any mussels that are unopened after 8 minutes.) Serve immediately.

MUSSELS AND CLAMS WITH SPICY TOMATO BROTH



Mussels and Clams with Spicy Tomato Broth image

A spicy, brothy bowl of mussels and clams is at home in any season. Serve it with thick slices of crusty baguette, toasted and rubbed with raw garlic, for a sensational, simple meal any day of the week. This broth gets its heat from both fresh red peppers like Fresno or serrano chiles, and a dose of pinched red pepper flakes. You control the heat by what kind of pepper you choose - Fresno for subtle heat or serrano for a spicier edge. The wine, however, is not optional. Pinot grigio, both for cooking and drinking, is this broth's best bet.

Provided by Food Network Kitchen

Categories     main-dish

Time 55m

Number Of Ingredients 14

3 tablespoons olive oil, plus more for brushing bread
1 onion, coarsely chopped
5 cloves garlic, smashed, plus 1 clove for the bread
2 bay leaves
1/2 teaspoon dried crushed red pepper
1 1/2 cups dry white wine
1 (28-ounce) can San Marzano tomatoes with juices
1 to 2 red Fresno or serrano chile, thinly sliced (seeded depending on heat)
2 cups chicken broth, water, or a blend
Crusty bread, for serving
2 1/2 pounds littleneck clams (about 20)
1 1/2 pounds mussels (about 24)
2 tablespoons chopped fresh flat-leaf parsley, optional
Sea salt and freshly ground pepper

Steps:

  • 1. Heat the oil in a large pot over medium heat. Add the onions, garlic, bay leaves, and crushed red pepper and cook until the garlic is tender and the onions are soft, about 8 minutes. Add the wine and bring to a simmer. Add the tomatoes with juices, crushing the tomatoes through your fingers, and the chiles. Simmer until the tomatoes break down, about 10 minutes.
  • 2. Preheat the broiler. Add the broth and simmer,10 minutes. Meanwhile, brush the bread generously with olive oil and toast under the broiler, about 20 seconds per side. Remove and rub vigorously with 1 clove raw garlic.
  • 3. Stir in the clams. Cover and cook, about 8 minutes. Add the mussels, give the pot a good stir, cover, and continue cooking until all the mussels and clams open, about 5 minutes more. Season with salt and pepper.
  • 4. Divide the mixture among 4 bowls, discarding any unopened shellfish. Garnish with parsley and serve with the toasted bread.

Nutrition Facts : Calories 517, Fat 17.5 grams, SaturatedFat 2.5 grams, Cholesterol 144 milligrams, Sodium 1518 milligrams, Carbohydrate 27 grams, Fiber 3 grams, Protein 60 grams

STEAMED MUSSELS WITH TOMATO AND CHORIZO BROTH



Steamed Mussels with Tomato and Chorizo Broth image

Don't Move a Mussel-Seriously-this one-pot dinner is that easy. Sweet cherry tomatoes, earthy chorizo, and a splash of wine do the heavy lifting.

Provided by Chris Morocco

Categories     Tomato     Low Fat     Kid-Friendly     Low Cal     Dinner     Mussel     Spring     Summer     Tarragon     Bon Appétit     Christmas Eve     Sugar Conscious     Kidney Friendly     Dairy Free     Peanut Free     Tree Nut Free     Soy Free     Small Plates

Yield 4 Servings

Number Of Ingredients 10

2 ounces dried Spanish chorizo, casing removed, thinly sliced
2 tablespoons olive oil, plus more for drizzling
3 garlic cloves, crushed
1 teaspoon fennel seeds, crushed
1 pint cherry tomatoes, halved
3/4 cup dry white wine
Freshly ground black pepper
4 pounds mussels, scrubbed, debearded
4 thick slices country-style bread, toasted
2 tablespoons chopped fresh tarragon or parsley

Steps:

  • Heat chorizo and 2 tablespoons oil in a large heavy pot over medium, stirring occasionally, until chorizo begins to brown and crisp, about 4 minutes. Add garlic and fennel seeds and cook, stirring, until fragrant, about 1 minute. Add tomatoes and wine and bring to a simmer; season with pepper. Cook until reduced by three-quarters, 6-8 minutes.
  • Add mussels. Cover and cook, stirring occasionally, until mussels open, 6-8 minutes. Discard any mussels that don't open. Drizzle toast with oil. Serve mussels topped with tarragon with toast alongside.

MUSSELS WITH TOMATOES AND FETA



Mussels With Tomatoes and Feta image

I think I found this in Food & Wine Magazine about 3 years ago. Quite tasty. Make sure you have a big loaf of crusty bread to go with this to sop up all the great broth.

Provided by CulinaryQueen

Categories     Mussels

Time 35m

Yield 6 serving(s)

Number Of Ingredients 12

3 tablespoons extra virgin olive oil
2 garlic cloves, minced
1 onion, finely diced
1 green bell pepper, finely chopped
1 lb plum tomato, peeled and chopped
1 teaspoon oregano
1/4 teaspoon cayenne pepper
2 tablespoons sambuca romana (anise flavored liquer)
3 lbs mussels, scrubbed and debearded
1/4 cup feta cheese, plus
2 tablespoons feta cheese, crumbled
1 tablespoon butter

Steps:

  • In a large pot, heat the olive oil. Add the garlic, onion, bell pepper, tomatoes, oregano and cayenne and cook over moderately high heat, stirring occasionally, until softened, about 5 minutes.
  • Add the Sambuca and boil for 1 minute.
  • Add the mussels, cover and cook until the mussels open, about 5 minutes.
  • Transfer the mussels to 6 bowls. Return the pot to high heat and stir in the feta and butter. Pour the broth over the mussels and serve.
  • NOTE: You may also put the mussels into a large bowl and set in the middle of the table and let everyone serve themselves. Don't forget the crusty bread!

Nutrition Facts : Calories 328.3, Fat 16.3, SaturatedFat 4.8, Cholesterol 78.5, Sodium 791.7, Carbohydrate 15, Fiber 1.6, Sugar 3.7, Protein 29.7

MUSSELS WITH TOMATO AND BASIL



Mussels With Tomato and Basil image

Provided by Moira Hodgson

Categories     appetizer

Time 40m

Yield 4 servings

Number Of Ingredients 9

50 to 60 mussels
1/4 cup dry white wine
1 tablespoon finely chopped shallot or onion
2 tablespoons olive oil
6 ounces tomatoes, peeled, seeded and chopped
3 cloves garlic, finely chopped
8 leaves basil
1 teaspoon chopped parsley
Salt and freshly ground pepper to taste

Steps:

  • Clean the mussels and put them in a large saucepan on high heat. Sprinkle in the white wine, cover and cook until the mussels open. Remove from heat as soon as they have opened, strain off the liquor and keep it.
  • Debeard the mussels and discard one-half of each shell. Set the mussels in half-shells on a serving dish.
  • Preheat oven to 350 degrees. Soften the shallots in the olive oil over moderate heat and add about one cup of the mussel cooking liquor.
  • Reduce the mussel liquor until it has almost disappeared, then add the tomatoes, heat through and add the garlic. Warm through again to drive off some but not all of the volatility of the garlic, then add the basil, freshly snipped. Add the parsley and season the sauce with salt and pepper.
  • Heat the mussels through in the oven; don't overdo it or they will toughen. Spoon the sauce into the mussel shells and serve.

Nutrition Facts : @context http, Calories 265, UnsaturatedFat 8 grams, Carbohydrate 11 grams, Fat 12 grams, Fiber 1 gram, Protein 25 grams, SaturatedFat 2 grams, Sodium 647 milligrams, Sugar 1 gram

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