Best 3 Mussel Brodetto Recipes

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In the realm of Italian cuisine, few dishes capture the essence of the sea as profoundly as mussel brodetto. Originating from the Adriatic coast, this delectable stew showcases the bounty of the ocean, featuring an ensemble of mussels swimming in a rich, flavorful broth. The traditional recipe hails from the port city of Ancona, where fishermen would gather their daily catch and transform it into a hearty and nourishing meal. Brodetto alla Anconetana, as it is known locally, embodies the spirit of simplicity and celebrates the intrinsic flavors of the sea. While Ancona holds the title for the classic rendition, variations of mussel brodetto can be found along the Adriatic coast, each region adding its own unique touch to this culinary masterpiece. From the vibrant flavors of Le Marche to the rustic charm of Abruzzo, mussel brodetto is a testament to the diversity and culinary heritage of Italy. Whether you prefer the traditional Ancona style or venture into the regional interpretations, this dish promises an unforgettable journey through the flavors of the Adriatic Sea.

Let's cook with our recipes!

MUSSEL BRODETTO RECIPE - (4/5)



MUSSEL BRODETTO Recipe - (4/5) image

Provided by jtoro_318

Number Of Ingredients 10

1/2 CUP EXTRA-VIRGIN OLIVE OIL FOR COOKING AND 2 TABLESPOONS FOR FINISHING
4 FAT CLOVES GARLIC, PEELED AND SMASHED
1/2 LARGE LEMON, CUT INTO VERY THIN HALF-MOON SLICES (3/4 CUP)
2 MEDIUM ONIONS, PEELED AND CUT INTO THIN HALF-MOON SLICES (ABOUT 2 CUPS)
1/2 TEASPOON SALT
3 POUNDS MUSSELS, RINSED AND SCRUBBED
1 CUP WHITE WINE
FRESHLY GROUND BLACK PEPPER TO TASTE
3 TABLESPOONS FINE DRY BREAD CRUMBS
6 TABLESPOONS CHOPPED PARSLEY

Steps:

  • Pour the 1/2 cup of olive oil into the big pan, toss in the garlic, and set over medium-high heat. After 2 or 3 minutes, when the garlic is sizzling nicely, drop in the lemon slices, raise the heat to high, and cook stirring, for a minute or so until the lemon is sizzling and melting into the oil and the garlic is just starting to turn golden. Toss in the onion slices, sprinkle on 1/4 teaspoon of salt, and cook, stirring and shaking the pan for 2 to 3 minutes or so, until wilted. Dump in all the mussels and immediately begin tossing them in the hot oil, lemon and onion, for a half a minute or so. Cover the pot and cook for a minute, shaking it often; uncover and pour in the wine, toss the mussels; add another 1/4 teaspoon salt and grinds of pepper, toss the mussels well and cover. Cook two minutes or so, until most of the mussels are opening and are still plump. Sprinkle the bread crumbs over all and toss well, mixing the crumbs with the sauce; then toss the mussels with the parsley. Finally, turn off the heat and drizzle the 2 tablespoons of olive oil all over and toss, coating the mussels with the hot sauce. Serve right away, in hot bowls, ladling some of the brodetto over each portion of mussels.

BRODETTO DI PESCE



Brodetto Di Pesce image

Provided by Molly O'Neill

Categories     dinner, soups and stews, main course

Time 1h

Yield Four servings

Number Of Ingredients 18

3 pounds mussels, scrubbed and cleaned
1 cup white wine
1 cup water
2 tablespoons olive oil
2 cloves garlic, minced
1/8 teaspoon chili-pepper flakes
1 teaspoon grated ginger
1 teaspoon cracked coriander seed
1 teaspoon grated orange rind
1 small white onion, minced
2 cups plum tomatoes, fresh or canned, peeled and seeded, with juice
1/2 cup minced marjoram leaves
1/4 cup minced thyme leaves
Salt and freshly ground pepper to taste
4 slices crusty country bread, 1 inch thick
1 pound squid, cleaned, heads separated and bodies cut into 1/4-inch rings
1/2 pound whitefish (like cod), cut into 1-inch chunks
1/2 pound red snapper, cut into 1-inch chunks

Steps:

  • Steam the mussels with the wine and water until opened, 3 to 5 minutes. Strain, reserve the broth and set the mussels aside to cool.
  • Warm 1 tablespoon of olive oil in a large saucepan over medium-low heat. Add one clove of garlic, chili-pepper flakes, ginger, coriander seed, orange rind and onion. Cook until the onion is translucent, about 5 minutes. Add the tomatoes, marjoram, thyme and the reserved mussel broth. Simmer for 20 minutes. Remove from heat and puree in a blender or food processor until smooth. Strain through a fine-mesh sieve into a clean saucepan. Add salt and pepper to taste. Simmer over medium-low heat.
  • Preheat the grill or broiler. Use the remaining olive oil to brush the bread on both sides. Cut the remaining garlic clove in half lengthwise and rub the bread on both sides. Grill or broil the bread until golden. Remove and set aside.
  • Add the squid, cod and snapper to the stew. Simmer for 3 minutes. Add the mussels and continue simmering for 3 more minutes. Place a piece of country bread in the bottom of each bowl, ladle the soup over it and serve immediately.

Nutrition Facts : @context http, Calories 768, UnsaturatedFat 14 grams, Carbohydrate 45 grams, Fat 22 grams, Fiber 7 grams, Protein 86 grams, SaturatedFat 4 grams, Sodium 1931 milligrams, Sugar 5 grams, TransFat 0 grams

COPYCAT OLIVE GARDEN SEAFOOD PORTOFINO



Copycat Olive Garden Seafood Portofino image

I love, love, love this Olive Garden entree! The sauce is definitely not healthy, but it's delicious!

Provided by Stephanie Z.

Categories     One Dish Meal

Time 30m

Yield 10 serving(s)

Number Of Ingredients 17

2 ounces butter
2 ounces yellow onions, 1/4-inch dice
2 ounces roux (*try Gumbo Base (Aka Roux), or see below)
8 fluid ounces milk
1/2 pint heavy cream
1 ounce shrimp stock (try Shrimp Stock)
1 teaspoon Old Bay Seasoning
8 fluid ounces white wine
10 garlic cloves, minced
3 tablespoons olive oil
1 lb mushroom
1 lb linguine, precooked (hot)
fresh parsley
2 lbs shrimp
1 lb crawfish
1 lb scallops
60 mussels

Steps:

  • PORTOFINO SAUCE:.
  • Start by getting your ingredients ready. Dice the onion.
  • *Make the roux (heat vegetable oil on medium/high, add flour, stir continuously until oil flour mixture browns). The amount of oil is about equal to the amount of roux required by the recipe. For instance, the original recipe calls for 2 oz of roux. So 4 tbsp oil and 4 tbsp white flour. Set aside.
  • Melt Butter on medium heat. Add diced onion and garlic, stirring frequently, about 5 minutes.
  • Add white wine. Turn up heat to high until boiling then back down to medium. Cook 5 minutes on medium.
  • Stir in roux, shrimp stock, and Old Bay Seasoning. Cook 3 minutes.
  • Add milk and heavy cream. Turn heat on high just until mixture starts to boil. Turn to medium/low, cover, and stir occasionally for 5 minutes. The sauce is now ready! It can be store for up to one week in the regrigerator.
  • Seafood Portofino:.
  • Heat oil in saute pan over medium flame. Put mushrooms inches Cook 2 minutes.
  • Add mussels, and cook 30 seconds.
  • Add shrimp, crawfish, and scallops. Cook until heated through, stirring.
  • Add portofino sauce; cook until bubbling throughout.
  • Move mushrooms and seafood to one side of pan. Add linguine to other side. Using tongs,coat pasta with sauce. (mussels should be open).

Tips:

  • Choose fresh mussels: Look for mussels that are tightly closed and have no cracks or chips in their shells.
  • Clean the mussels thoroughly: Use a stiff brush to scrub off any dirt or debris from the shells. Remove the beards by pulling them out with your fingers.
  • Use a variety of seafood: In addition to mussels, you can also use clams, shrimp, calamari, or any other type of seafood that you like.
  • Don't overcrowd the pot: Make sure that the seafood is in a single layer in the pot so that it cooks evenly.
  • Use a good quality white wine: The wine will add flavor to the broth, so choose one that you enjoy drinking.
  • Don't overcook the seafood: Seafood cooks quickly, so be careful not to overcook it or it will become tough.
  • Serve with crusty bread: Brodetto is traditionally served with crusty bread for dipping in the broth.

Conclusion:

Mussel brodetto is a delicious and easy-to-make seafood stew that is perfect for a special occasion or a casual weeknight meal. With its combination of fresh seafood, flavorful broth, and crusty bread, it is sure to be a hit with everyone at the table. So next time you're looking for a delicious and satisfying seafood dish, give mussel brodetto a try!

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