Best 3 Mussels With Tomato Broth Recipes
Indulge in a delightful culinary journey with our exquisite mussels in tomato broth, a symphony of flavors that will tantalize your taste buds. This delectable dish, hailing from the vibrant shores of the Mediterranean, combines the briny essence of mussels with the tangy sweetness of tomatoes, creating a harmonious balance that is both light and satisfying. Dive into a delightful exploration of this classic recipe, presented in three enticing variations: the traditional Spanish rendition, a Provençal-inspired delight, and a contemporary twist with a touch of white wine. Each recipe offers a unique symphony of flavors, ensuring an unforgettable gastronomic experience.
**Spanish Mussels in Tomato Broth:**
Embark on a culinary adventure to the sun-kissed shores of Spain with this classic interpretation of mussels in tomato broth. Fresh mussels are lovingly simmered in a rich broth infused with ripe tomatoes, garlic, paprika, and a hint of saffron, capturing the essence of Spanish cuisine.
**Provençal Mussels in Tomato Broth:**
Transport your taste buds to the picturesque landscapes of Provence with this vibrant rendition of mussels in tomato broth. Aromatic herbs de Provence, such as thyme, rosemary, and lavender, dance harmoniously with juicy tomatoes, creating a fragrant and flavorful broth that perfectly complements the tender mussels.
**Mussels in Tomato Broth with White Wine:**
Experience a contemporary take on this timeless dish with the addition of crisp white wine. The subtle acidity of the wine enhances the natural sweetness of the tomatoes, while a touch of cream adds a velvety richness, resulting in a sophisticated and elegant broth that elevates the mussels to new heights of culinary delight.
No matter your preference, each recipe in this article promises an unforgettable culinary journey. From the classic Spanish version to the Provençal-inspired delight and the contemporary twist with white wine, these mussels in tomato broth dishes will leave you craving for more.
MUSSELS AND CLAMS WITH SPICY TOMATO BROTH
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
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
MUSSELS IN LIGHT BROTH
Rasam, as prepared in most homes in Southern India, uses either tamarind or tomatoes as the base. One night when I was a teenager, I was out to dinner with my brother Tom in New York City's Little Italy and ate mussels cooked in a light tomato broth very reminiscent of rasam. I couldn't wait to get home, buy fresh mussels, and cook them in rasam.
Provided by Asha Gomez
Categories Dinner Mussel Shellfish Tomato Cumin Garlic Cilantro
Yield Serves 4
Number Of Ingredients 15
Steps:
- In a 4-quart pot over medium heat, add the oil. Add the ginger, garlic, cumin, black peppercorns, asafoetida, and salt. Cook, stirring constantly, for 1 minute. Add the tomatoes and cilantro and cook for 5 minutes, stirring occasionally. Add 2 cups of water and cook for 8 minutes on a low heat. Add the mussels, cover and cook for 5 to 6 minutes, or until the mussels are opened. Remove from the heat. Transfer the mussels and broth to a serving bowl and finish with the tempered oil.
- To make the Tempered Oil:
- In a small pan over medium heat, add oil. Add the curry leaves and mustard seeds; when the mustard seeds begin to pop, remove the oil from the flame, about 30 seconds. Drizzle the oil over the mussels and broth.
MUSSELS WITH TOMATO BROTH
Categories Shellfish Tomato Quick & Easy Mussel White Wine Gourmet
Yield Makes 4 main-course servings
Number Of Ingredients 6
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.
Tips:
- Use Fresh Mussels: Opt for live mussels with tightly closed shells. Avoid any with broken or cracked shells, as they may be dead or contaminated.
- Clean Mussels Properly: Scrub the mussels thoroughly under cold running water to remove any dirt or debris. Use a brush to remove any stubborn grime.
- Remove Beards: Check for the mussel's beard, a fibrous strand protruding from the shell. Grasp it and pull it out with a gentle tug.
- Deglaze the Pan: After sautéing the aromatics, deglaze the pan with white wine to dissolve the flavorful browned bits, adding depth to the broth.
- Use Quality Tomatoes: Select ripe, flavorful tomatoes for the broth. Fresh, vine-ripened tomatoes are ideal, but you can also use canned diced tomatoes if fresh ones are unavailable.
- Simmer Gently: Bring the broth to a simmer and let it gently bubble for 10-15 minutes to develop the flavors and meld the ingredients.
- Cook Mussels Just Until Open: Overcooking can make the mussels tough and rubbery. Cook them just until the shells open, about 5-7 minutes.
- Serve Immediately: Mussels are best enjoyed fresh out of the pot. Serve them immediately with crusty bread or pasta for a delightful seafood feast.
Conclusion:
Indulge in the delightful flavors of mussels cooked in a savory tomato broth. This classic seafood dish is not only easy to prepare but also packed with nutrients and bursting with taste. By following these tips and the step-by-step recipe, you'll create a restaurant-quality meal that will impress your family and friends. So, gather your ingredients, put on your apron, and embark on a culinary journey to savor the deliciousness of mussels in tomato broth.
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