QUICK STEWED MUSSELS WITH TOMATO SAUCE
The recipe for stewed mussels is a tasty fish main course, ready in just a few minutes of cooking, with lots of tomato.
One recipe I love to eat is ‘MUSSELS PEPPERED RECIPE‘ that my dad makes, but he prefers the classic version without tomatoes, whereas I, who love these flavors, much prefer more tomatoes in the preparation.
I use tomato a lot in the kitchen because in summer I make the famous tomato sauce preserves together with my husband’s family. I always enjoyed making them and at home, they are eaten a lot.
Let’s see how I made it.
EMIMETTOAIFORNELLI suggests:
- Difficulty: Very easy
- Cost: Economical
- Rest time: 1 Hour
- Preparation time: 10 Minutes
- Portions: 1
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 1.1 lbs mussels
- cloves garlic
- 2.5 tbsp olive oil
- 1 carrot
- 10 cherry tomatoes
- 0.4 cup tomato pulp
- chopped parsley
- water
- 3 tbsp coarse salt
Tools
For a successful recipe, I recommend these tools (ADV)
- Pot
- Bowl
Steps
First, in a bowl, pour the water and coarse salt, add the mussels, and let them purge for an hour, stirring the fish a couple of times.
Once done, with the help of a knife, clean the surface of the mussels and pull the beard from the rounded part of the mussel.
Clean all the mussels, drain the water well, and rinse carefully.
Clean the carrot and dice it into very small pieces, pour into the pot along with the oil and garlic cloves, sauté together with the cherry tomatoes for a couple of minutes, and add the mussels over medium-low heat, closing with a lid.
Stir occasionally and after 10 minutes of cooking, pour in the tomato pulp.
Finish our cooking with a sprinkle of well-chopped parsley and without the lid.
NB: I indicated 15 minutes of cooking, but they will be ready when all have opened well and the sauce has reduced nicely.
The QUICK STEWED MUSSELS WITH TOMATO SAUCE are ready.
TIPS
If there’s any of that good mussel sauce left, I suggest using it to dress the PASTA or the RISOTTO
