Spicy Mussels In A Tomato Broth Recipes

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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

SPICY MUSSELS IN A TOMATO BROTH



Spicy Mussels in a Tomato Broth image

Spicy yumminess

Provided by barbara lentz @blentz8

Categories     Seafood

Number Of Ingredients 8

2 pound(s) fresh mussels
1/4 cup(s) olive oil
4 clove(s) garlic minced
1 teaspoon(s) calabrian chilies chopped add more if you want it really spicy
1 cup(s) dry white wine
2 cup(s) tomato puree
1 tablespoon(s) butter
chopped fresh oregano for serving

Steps:

  • Scrub the mussels and pull off any beards. Over medium high heat add the garlic and cook 1 minute. Add the chilies and cook 1 minute.
  • Add the mussels and white wine and cook for 3 minutes. Add the tomato puree and simmer for about 5 minutes.
  • Stir in the butter. Discard any mussles that didn't open. Serve placing the mussels in a bowl and drizzle the broth over top and garnish with oregano

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