Recipe: Perfect Tomato Mussel Stew

Tomato Mussel Stew. Drain the tomatoes through a sieve, catching the juice. Lightly crush the tomatoes and add them to the saucepan, together with the tomato juice and the mussel fond. Add the cumin, bay leafs, lemon thyme and Pernod and bring to the boil.

Cook, shaking the pot occasionally, just until the mussels. Pour the tomato sauce into the pot with the mussels and gently toss. Serve the stew in large, shallow bowls garnished with cilantro or parsley and pass big pieces of crusty bread. You can have Tomato Mussel Stew using 11 ingredients and 5 steps. Here is how you achieve that.

Ingredients of Tomato Mussel Stew

1. Prepare 1 Package of Mussels in Garlic and Butter Sauce.
2. You need 1 Tbsp of Olive oil.
3. You need 1 Tbsp of unsalted butter.
4. Prepare 1 of Small package Prosciutto, finely diced.
5. It's 2 Tsp of Minced Garlic.
6. Prepare 1 Can of San Marzano Tomatoes.
7. Prepare 1/2 Cup of Marsala, fine dry.
8. It's 1/2 Tsp of Kosher Salt.
9. You need of Italian Spice Mix.
10. Prepare 1 of Shallot, finely diced.
11. You need 1/2 Tsp of Crushed Red Pepper.

Drain the tomatoes through a sieve, catching the juice. Lightly crush the tomatoes and add them to the saucepan, together with the tomato juice and the mussel fond. Add the cumin, bay leafs, lemon thyme and Pernod and bring to the boil. Spread the mussels in the skillet, top with the potatoes, broccoli rabe, and chopped parsley.

Tomato Mussel Stew step by step

1. Finely dice the Shallot and prosciutto. Heat the butter and olive oil in a Dutch oven or Medium Pan with a tight lid, about a minute..
2. Add the Shallot and Prosciutto and cook about 5 minutes. Prepare the Mussels in Garlic and Butter Sauce, per package directions (microwave instructions are fine and save a load of time and effort)..
3. Add garlic, crushed red pepper, tomatoes, marsala and salt. Cook another 5 minutes on simmer, covered..
4. Add the cooked mussels to the sauce and cook another 5 minutes on a low simmer..
5. Serve the stew in bowls with sliced french bread to soak up the stew. Sprinkle Italian herbs, (and parmesan or shredded cheddar cheese.).

To prepare the clams: Heat oil in heavy large pot over medium heat. Summer Seafood Stew in a light and flavorful tomato-fennel broth with smoky chorizo. Serve with Crusty Bread to mop up all the flavorful juices! For a Gluten-free option, instead of bread add cannellini beans! What is not given is lost. ~Ghandi Though summer officially arrives in a few days, nights are still cool in the Pacific Northwest and this Summer Seafood Stew seems the perfect meal to.