Mussels With Tomato Broth Recipes

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

Time 55m

Number Of Ingredients 14

Ingredients

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

MUSSELS IN LIGHT BROTH

Mussels in Light Broth image

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

Ingredients

2 tablespoons canola oil
1 tablespoon peeled, finely chopped fresh ginger
2 garlic cloves, finely chopped
1 tablespoon cumin seeds (coarsely crushed in a mortar and pestle)
10-12 whole black peppercorns, coarsely crushed in a mortar and pestle
1/4 teaspoon asafoetida powder
1 teaspoon kosher salt
16 ounces canned crushed tomatoes or 2 cups peeled, diced fresh tomatoes
1/2 cup finely chopped cilantro leaves and stems
2 pounds fresh mussels
1 tablespoon Tempered Oil
For the Tempered Oil:
2 tablespoons oil
10-12 curry leaves
1 teaspoon brown mustard seeds

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

Mussels with Tomato Broth image

Categories Shellfish Tomato Quick & Easy Mussel White Wine Gourmet

Yield Makes 4 main-course servings

Number Of Ingredients 6

Ingredients

3 garlic cloves, finely chopped
1/4 teaspoon dried hot red pepper flakes (optional)
3 tablespoons extra-virgin olive oil
1 cup dry white wine
1 cup tomato sauce
4 pounds mussels (preferably cultivated), scrubbed and beards removed

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.

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