How To make Mussel and Tomato Soup
PHILLY.INQUIRER:
2 ts MINCED GARLIC
1/3 c VIIRGIN OLIVE OIL
1 pn RED PEPPERS
1 c OF CANNED CHOPPED DRAINED PL
TOMATOES IN A LARGE SAUCEPAN,COOK 2 TEASPOONS OF GARLIC IN 1/3 CUP VIRGIN OLIVE OIL FOR 1 MINUTE.ADD 1 CUP DRAINED CHOPPED CANNED PLUM TOMATOES,A pinch of CRUSHED RED PEPPERS AND 2 POUNDS OF CLEANED,DE BEARDED MUSSELS.COVER AND SIMMER UNTIL THE MUSSELS OPEN.MAKES FOUR SERVING
How To make Mussel and Tomato Soup's Videos
Tomato soup with mussels - Magefesa USA
In the following video our professional chef Pacho Gonzalez de Miguel we´ll show us how to cook a delicious Tomato soup with mussels using a stainless steel Magefesa super fast pressure cooker.
TOMATO SOUP WITH MUSSELS RECIPE
Mussels in a Tomato Soup a Pier 33 Gourmet recipe
Mussels in a Tomato Soup
Ingredients
-1 pkg Pier 33 Gourmet Mussels in Tomato Garlic sauce
-3 cloves garlic
-1 onion, small
-1 large handful parsley, fresh
-1 can (28oz.) crushed tomatoes
-2 cups low or non-sodium chicken broth
-1/2 tsp. red pepper flakes
-1/2 tsp. salt
-1 tbsp. olive oil
-1/2 cup white wine
Instructions
1) Heat olive oil in a large pot or Dutch oven over medium heat. Peel and chop the onion and add it. Chop the4 parsley and set it aside. Mince the garlic cloves. Add garlic to onions along with red pepper flakes. Stir. Let cook for 30 seconds. Add the wine. Stir.
2) Open the can of crushed tomatoes and add it to the pot along with the chicken broth, salt and half of the chopped parsley. Stir, cover and increase heat to high. Cook until it reaches a boil. Reduce to a heavy simmer.
3) Once the soup is summering, add the mussels. Cook for 6 minutes until all mussels have opened. Ladle into bowls and sprinkle with remaining parsley.
Mussels with garlic white wine broth
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***RECIPE, MAKES ONE BIG PORTION, MULTIPLY AS NEEDED***
1 lb (454g) live mussels
1 cup white wine (237 mL)
4-5 cloves of garlic
1 small shallot
1 lemon (one is enough for a few portions)
1-2 tablespoons butter
1-2 tablespoons olive oil
red chili flakes
fresh herbs (I like fennel fronds)
salt
pepper
Pull any beards off of the mussels and wash them clean. Peel and chop the garlic, thinly slice or chop the shallot, pick and chop the herbs.
Melt the butter in a pot on moderate heat (I don't like to let the butter brown), dump in the garlic and shallot and cook them for a minute. Put in the wine and bring it to a boil. Grate in some of the lemon zest. Put in as many chili flakes as you want and grind in some pepper. Pour in the oil.
Dump the mussels in the pot, stir them around, cover and let them steam for a couple minutes before you start checking on them. Cook until the mussels open up, and stop before the meats appear to shrink — maybe 5 minutes, total. While you're waiting you can cut the lemon into wedges for the table.
Use a slotted spoon to fish the mussels out to a serving bowl. If you see any that didn't open, either toss those, or hold them over somewhere that's not the pot or bowl and pry them open — if they look and smell good inside, they're probably fine.
Taste the broth and consider adding salt and maybe a little lemon juice. Stir in the fresh herbs at the last second and pour the broth over the mussels. To eat them, I like to pull off the top shell (the one that isn't connected to the meat) and discard; take the shell with the meat and dip it into the broth to fill it up; slurp; repeat.
????Delicious Mussels Stew/Soup with Tomatoes: A Flavorful Seafood Delight | Mussel Soup | Mussel Stew????
Indulge in a delectable culinary journey with our mussels stew or soup with tomatoes recipe. This flavorful seafood delight combines the briny taste of fresh mussels with the sweetness and acidity of tomatoes, resulting in a dish that is both comforting and satisfying. Our easy-to-follow recipe guides you through creating a rich and aromatic broth that perfectly complements the tender mussels. Impress your family and guests with this mouthwatering creation, as you savor every spoonful of this delightful and unforgettable dining experience.
Mussels stew with tomatoes is a delicious and flavorful dish that combines the briny taste of mussels with the sweetness and acidity of tomatoes. Here's a simple recipe to make mussels stew with tomatoes:
Ingredients:
2 pounds of fresh mussels
2 tablespoons olive oil
1 onion, finely chopped
3 cloves of garlic, minced
1 can (14 ounces) diced tomatoes
1/2 cup fresh cream
1/2 cup water or vegetable stock or fish broth
1 teaspoon chilli powder
Salt and pepper to taste
Fresh parsley, chopped (for garnish)
Instructions:
Start by cleaning the mussels. Rinse them under cold water and remove any beards or debris. Discard any mussels that are cracked or open and don't close when tapped.
In a large pot or Dutch oven, heat the olive oil over medium heat. Add the chopped onion and sauté until it becomes translucent and slightly golden. Add the minced garlic and cook for an additional minute.
Pour in the diced tomatoes, along with their juices, and stir well. Allow the tomatoes to simmer for about 5 minutes to release their flavors. Add chilli powder to make the stew spicy.
Add water or vegetable or fish broth to the pot. Stir in the dried oregano and season with salt and pepper according to your taste. Bring the mixture to a simmer and let it cook for about 10 minutes to allow the flavors to meld together.
Gently add the cleaned mussels to the pot, ensuring they are submerged in the tomato broth. Cover the pot with a lid and cook for about 5-7 minutes, or until the mussels have opened. Discard any mussels that remain closed.
Once the mussels are cooked, add fresh cream and remove the pot from the heat. Serve the mussels stew in bowls, garnished with fresh parsley.
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Optionally, you can serve the mussels stew with crusty bread or over cooked pasta to soak up the flavorful broth.
Enjoy your mussels stew with tomatoes!
Steamed Mussels in Tomato and Garlic Broth
Description
Mussels in a Tomato Broth | GCBC14 Ep14
Join chef Adrian Richardson and Dr Preeya Alexander as they cook up a storm – sometimes healthy, sometimes comforting, always delicious.
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