Cooking Mussels In Tomato Sauce

Explore ramdom_keyword for thousands of unique, creative recipes. Grab about 1 pound of fresh mussels, clean them thoroughly, start by taking out the beard and then rinsing them in fresh cold water and scrubing them well until completely cleaned turn the heat on the tomato sauce back to a medium heat and add the mussels to the pan, cover with a lid and cook for about 5 minutes

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Add the tomatoes and thyme.

Cooking mussels in tomato sauce. 4 lb (2 kg) mussels, washed and trimmed add to my grocery list preparation in a large saucepan over medium heat, soften the shallots in the butter. Add the onion, garlic, pepper and a little salt (remembering that the mussels are salty), cover and cook over a low heat for about 10 minutes, until onion is soft. Add the wine and let reduce for 1 minute.

Add the onion and garlic and cook, stirring occasionally, until the onion is translucent, about 5 minutes. Then add wine and cook for additional 5 minutes. In a large pot, heat the oil over moderately low heat.

Season with salt and pepper. Cook onion, garlic, thyme, salt and pepper, stirring, for 3 to 5 minutes or until slightly softened. I do this one at a time as soon as they open.

Stir the clams into the tomato sauce and heat through, stirring.add the parsley or cilantro, stir again, and serve in wide soup bowls. Place the lid on for 2 minutes. Discard any mussels with cracked shells and any that do not close when tapped.

Heat a large seperate pot on high heat, once hot, add remaining 1 tbsp of oil and remaining garlic, stir for 1 minute, add mussels, wine and chilli. Once wine has reduced down, add tomatoes, parsley, mussels and season with salt and pepper. After preheating is complete, place the oil, shallots and garlic into the cooking pot and sauté for 3 minutes.

Step two heat oil in dutch oven or large saucepan set over medium heat; Step one scrub mussels if needed and remove any beards. Add the wine, stir well, increase heat and bring to the boil.

You can make this several hours ahead through step 4. Once the mussels start to open, transfer them into your tomato and garlic sauce. Heat the oil in a large deep frying pan, or wok, over a medium heat.

Cover and simmer until the mussels have opened, about 4 to 5 minutes. Drizzle a little olive oil and a few drops of lemon juice over each serving if you wish;

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