Mussels With Tomato Broth Food

MUSSELS AND CLAMS WITH SPICY TOMATO BROTH

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.

MUSSELS WITH TOMATO BROTH

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.

MUSSELS WITH TOMATOES & CHILLI

Steps:

• Put the tomatoes in a heatproof bowl. Cover with boiling water, leave for 3 mins, then drain and peel. Quarter the tomatoes and scoop out and discard the seeds using a teaspoon. Roughly chop the tomato flesh.
• Heat the oil in a large pan with a tight- fitting lid. Add the garlic, shallot and chilli, then gently fry for 2-3 mins until softened. Pour in the wine and add the tomatoes, paste, sugar and seasoning (mussels are naturally salty so take care with the salt). Stir well and simmer for 2 mins.
• Tip in the mussels and give them a stir. Cover tightly and steam for 3-4 mins, shaking the pan halfway through, until the shells have opened.
• Discard any shells that remain shut, then divide the mussels between two bowls and add the basil leaves. Provide a large bowl for the empty shells.

STEAMED MUSSELS WITH TOMATO AND CHORIZO BROTH

Steps:

• Heat chorizo and 2 tablespoons oil in a large heavy pot over medium, stirring occasionally, until chorizo begins to brown and crisp, about 4 minutes. Add garlic and fennel seeds and cook, stirring, until fragrant, about 1 minute. Add tomatoes and wine and bring to a simmer; season with pepper. Cook until reduced by three-quarters, 6-8 minutes.
• Add mussels. Cover and cook, stirring occasionally, until mussels open, 6-8 minutes. Discard any mussels that don't open. Drizzle toast with oil. Serve mussels topped with tarragon with toast alongside.

STEAMED MUSSELS IN PERNOD BROTH

Steps:

• Heat the olive oil in a large pan. When the oil is hot, sauté the fennel, onions and shallots for 2 minutes. Add the garlic. Remove the sauté pan from the heat and add the Pernod®. Place the sauté pan back on the heat and flame the vegetables for 1 minute. Season with salt and pepper.
• Stir in the tomatoes and wine and bring the liquid to a simmer. Add the mussels and parsley, cover and steam the mussels until all of the shells have opened, about 4 minutes. Discard any mussels that do not open their shell. Remove the mussels and let the broth cook for 2 minutes. Season the broth with salt and pepper, if needed. Remove the broth from the heat. Divide the mussels between two large shallow bowls. Spoon the broth over the mussels. Serve the mussels with the crusty bread.

MUSSELS WITH TOMATO & WHITE WINE SAUCE

Steps:

• In a large saute pan, melt the butter.
• Add the onions, salt, and pepper, and cook, stirring, for 4 minutes.
• Add the garlic and tomatoes, and cook, stirring, for 1 minute.
• Add the wine, parsley, and bring to a boil.
• Add the mussels, cover, and cook until the shells have opened, about 4 minutes.
• Remove from the heat and discard any shells that do not open.
• Transfer to a large deep bowl and serve immediately. Make sure to have spoons available as this broth is good!
• Use your nice crusty french bread for dipping.