2 ts MINCED GARLIC 1/3 c VIIRGIN OLIVE OIL 1 pn RED PEPPERS 1 c OF CANNED CHOPPED DRAINED PL TOMATOES IN A LARGE SAUCEPAN,COOK 2 TEASPOONS OF GARLIC IN 1/3 CUP VIRGIN OLIVE OIL FOR 1 MINUTE.ADD 1 CUP DRAINED CHOPPED CANNED PLUM TOMATOES,A pinch of CRUSHED RED PEPPERS AND 2 POUNDS OF CLEANED,DE BEARDED MUSSELS.COVER AND SIMMER UNTIL THE MUSSELS OPEN.MAKES FOUR SERVING
How To make Mussel and Tomato Soup's Videos
Angry Mussels 3 Ways | Jamie Oliver
Watch Jamie make these mussels angry with his simple chilli and tomato arrabiata sauce! Go plain with a simple mussel broth or serve over toasted ciabatta and linguine. Flavoured with garlic, rosemary and a dash of white wine this dish is ready in minutes - the ultimate fast food and one of the most sustainable too!
For more fabulous seafood recipes check out our friend Bart Van Olphen’s channel
Links from the video: Charred Veg Salad | Vodka Arrabiata | Winter Vegetable Soup | Spaghetti Vongole | Romantic Mussels Pasta E Fagioli |
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Mussel, Hake and Tomato Soup
See the recipe here:
Mussels in a Tomato Broth | GCBC14 Ep14
Join chef Adrian Richardson and Dr Preeya Alexander as they cook up a storm – sometimes healthy, sometimes comforting, always delicious.
Find the recipe -
Steamed Mussels in Tomato and Garlic Broth
Description
How to Cook Mussels - Steamed Mussels with Garlic White Wine Sauce
There's something so impressive about plonking a big steaming hot pot of mussels on the table! Get stuck in with your hands, and don't forget CRUSTY BREAD for mopping up the sauce - it's the BEST PART!!!
RECIPE:
Steamed Mussels With White Wine Tomato Broth Recipe
Steamed mussels in a white wine & tomato broth is a delicious restaurant quality dish that you can put together in minutes in your own kitchen! Join Eric from Simply Elegant Home Cooking who demonstrates how easy it is to cook these mussels. It is important to clean off the mussels with a brush, and to discard any mussels that have already opened up before cooking.
Ingredients:
-2 pounds mussels
-1 ¼ cup dry white wine
-1 ¼ cup hand crushed San Marzano tomatoes
-4 cloves garlic minced
-2 small shallots minced
-2 TB extra virgin olive oil
-1 TB butter
-Crusty Italian bread
-Salt & pepper
-Crushed red pepper flakes
Directions:
-Clean mussels with a brush.
-Discard any mussels that have already opened.
-In a large pot, cook the garlic and shallots in the olive oil on medium heat for about 3-4 minutes or until softened.
-Add the wine and the tomatoes and season with salt, pepper, and red pepper flakes to taste. Turn heat up to medium-high and bring to a boil.
-While the tomato wine broth is heating, but a loaf of Italian bread into thick slices. Drizzle with olive oil, salt, and pepper on both sides, and char them under the broiler for 2-3 minutes on each side.
-Once broth has come to a rapid boil, add the mussels, stir to evenly distribute, cover, and cook for 4 minutes or until the mussels have opened. Be sure not to overcook!
-Serve the mussels with the Italian bread & enjoy!