Smoked Mussels In Tomato Soup. Fresh mussels steamed in tomato sauce and served over pasta is the ultimate comfort food! Take this tomato sauce with bacon and wine, for example. This is one of those dishes that you might only think to order in a restaurant, but it's actually very doable in a home kitchen!
I keep dipping my bread until there's no bread left.
The sauce has a rich tomato flavor and quite a bit of heat.
It also has a subtle seafood aroma from the mussels that were cooked in the sauce.
You can have Smoked Mussels In Tomato Soup using 10 ingredients and 3 steps. Here is how you cook that.
Ingredients of Smoked Mussels In Tomato Soup
- It's 1 carton of tomato passata.
- You need 2 of 85g tins John West smoked mussels in sunflower oil.
- You need 80 grams of Smoked bacon lardons.
- You need 1 clove of garlic.
- It's 2 of Chopped shallots.
- It's 100 ml of Red wine.
- It's 1 bunch of Fresh chopped parsley.
- You need 1/2 tsp of Paprika.
- Prepare 1 pinch of Black pepper.
- It's 1 pinch of Cayenne pepper.
Remove from heat and stir in the mussels, parsley, basil, salt and pepper. Steamed Mussels in Tomato and Garlic Broth. Mussels in a Spicy White Wine Tomato Sauce Mussels Steamed in Tomato Broth with Goat Cheese.
Smoked Mussels In Tomato Soup instructions
- Open the mussels and drain away the oil but keep a bit back and pour it into a saucepan. Chop the garlic and place in the pan, heat for a few minutes, stirring till the onions are softened..
- Add the bacon lardons and cook for a further 2-3 minutes. Add the wine, bring to a boil then reduce down, simmer for a few minutes..
- Add the remaining ingredients except the parsley. Simmer for 20 mins. Finally take off the heat and stir in the parsley just before serving with hot crusty bread..
Tuscan Tomato Bread Soup with Steamed Mussels. Mussels have three things going for them: They're cheap, quick to cook, and delicious. Steamed Mussels with Tomato and Garlic Broth Roasted Brussels Sprouts and Onions with Mushroom Lardons Food&Wine While steaming mussels is as easy as throwing clean and prepared closed mussels into a pan and cooking them until they open up, with just a little extra I got the idea of making this from our favorite Galician restaurant that serves their mussels in a similar manner. After seeing how much everyone in.
