Delicious Mussels in Tomato Wine Broth Recipe
Attention all foodies, seafood lovers, and adventurous epicureans! If you’re looking to transport your taste buds to the coast of Italy without leaving the comfort of your own kitchen, then look no further. I present to you my tried and true recipe for mussels with tomato wine broth.
This dish is a heartwarming convergence of flavors that will make your palate sing. Each mouthful is an adventure rich in tangy tomatoes and zesty garlic, perfectly balanced by the sweetness of dry red wine. The real star in this dish is the ocean’s most versatile mollusk: the mussel.
Mussels are a sensational protein that have been enjoyed since ancient times. Their delicate yet briny flavor pairs exceptionally well with tomato-based sauces, adding depth and texture to every bite. Steamed mussels in a tomato broth smothered with garlic, olive oil and crushed red pepper flakes are a showstopper.
Adding fresh arugula or any green vegetable makes this already dazzling dish perfect for vegetarians as well.
So gather your ingredients, fire up your stove, and prepare to embark on an unforgettable culinary journey with my recipe for mussels with tomato wine broth.
Why You’ll Love This Recipe
Looking for a dish that will impress both you and your guests? Try out this delicious Mussels with Tomato Wine Broth recipe. Trust me, you’ll love it!
This dish is perfect for seafood lovers who are looking for something savory and spicy. With its steamed mussels in a spicy tomato broth, it has the perfect balance of flavors that satisfies all taste preferences. The use of fresh PEI mussels gives it authenticity, and the combination of olive oil, garlic, and crushed red pepper flakes adds an extra layer of flavor.
Another great thing about this recipe is its versatility. Feel free to substitute some of the ingredients with your personal favorites or make variations to suit your liking. Add chorizo, red lobster or saffron to give it that extra kick, or use white wine instead of red wine to create different aromas.
The beauty of this recipe comes from how easy it is to prepare while still seeming like a gourmet meal. The directions are simple and concise to follow, making it an ideal option for busy weeknights when time and ingredients are limited. Plus, it stores well in the fridge so you can keep the leftovers for another day.
Last but not least, this dish pairs perfectly with a glass of Pinot Noir offering a perfect blend of acidity and smokiness. Trust me; your guests will be impressed by such an exotic dish along with equally exotic wine pairing.
Overall, this recipe is nutritious and delicious yet incredibly simple to make at home. So why not try something new today with this Mussels with Tomato Wine Broth Recipe? You won’t regret it!
Ingredient List
- PEI Mussels: PEI refers to Prince Edward Island, which is a place known for producing high-quality mussels. You will need 1 to 1 1/2 pounds of fresh, cleaned and debearded mussels.
- Tomatoes: This recipe calls for 2 14-ounce cans of diced tomatoes or, if you prefer, you can use fresh plum or cherry tomatoes, which should be chopped.
- Dry Red Wine: You will need 1 cup of dry red wine that pairs well with tomato-based dishes.
- Garlic: This recipe uses 4 cloves of finely chopped garlic. You can adjust the amount according to your preference.
- Crushed Red Pepper Flakes: Adding some heat to the dish is optional, but if you like spicy food, then you can add a pinch or two of crushed red pepper flakes.
- Olive Oil: You will need olive oil for sautéing garlic and onions and tossing mussels.
- Salt and Black Pepper: These are simple yet crucial seasonings that helps enhance the taste of mussels and tomato.
- Fresh Parsley: The parsley will be used as a garnish. It’s not a must-have ingredient, but it will add color and freshness to the dish. Optional.
- Arugula: If desired, serve this dish over a bed of arugula to add delicious peppery notes. Optional.
Note: Ingredients listed above are just the essentials, feel free to explore flavor variants like adding sausage or saffron!
The Recipe How-To
Here’s how to make this delicious mussels with tomato wine broth recipe in just a few simple steps:
Ingredients:
- 2 tbsp of Olive oil
- 4 cloves of garlic (finely chopped)
- 1/4 tsp of Salt
- 1/4 tsp of Black pepper
- 1/4 tsp of Crushed Red Pepper Flakes
- 1 cup of Dry Red Wine
- 14 oz can of Tomato Sauce
- 2 lb steamed Mussels
- Fresh Arugula
Instructions:
- Heat olive oil in a large sauté pan over medium-high heat. Add garlic, salt, black pepper, and crushed red pepper flakes. Cook for about 30 seconds.
- Add dry red wine to the pan and bring to a boil.
- Add tomato sauce to the pan and cook for two minutes while stirring occasionally.
- Add steamed mussels to the pan and stir gently to cover them with the sauce.
- Cover the pan and let it cook for five minutes until the sauce is bubbly and the mussels are hot.
- Add fresh arugula on top.
- Serve hot.
It’s that easy! The result is a wonderfully flavorful mix of tender, juicy mussels and a robust, savory tomato wine broth that’s perfect for dipping crusty bread into.
Substitutions and Variations
As with most recipes, you can make substitutions and variations to suit your taste and dietary restrictions. Here are some ideas to switch things up and keep this dish interesting:
– Wine: While this recipe calls for dry white or red wine, you can use any type of wine that you prefer or have on hand. Feel free to experiment with different varieties like Pinot Noir or Sauvignon Blanc.
– Meat: If you want to add some protein to this dish, consider throwing in some chorizo or sausage. For a seafood twist, try adding some chopped lobster meat.
– Spiciness: If you want your mussels to have a kick, add more crushed red pepper flakes or fresh chilli. On the other hand, if you prefer a milder flavour, you can reduce or omit these spicy ingredients altogether.
– Vegetables: You can add other veggies to your tomato broth as well. Some good options include saffron threads for an extra pop of flavour and yellow onions for sweetness. Adding arugula at the end will also give a nice texture and balance out the richness.
– Tomato Sauce: Instead of using diced tomatoes and tomato sauce separately, feel free to use one 14-ounce can of crushed tomatoes instead. This will create a smoother texture overall.
Make this recipe your own by adding extra ingredients and changing up the measurements based on your preference. Enjoy!
Serving and Pairing
When it comes to serving and pairing, there are a few things to consider. First, these mussels are best served immediately after cooking while they’re still hot and steamy. I recommend serving them with a sprinkle of fresh arugula and black pepper to give them an extra burst of flavor and color.
As for pairing, the rich and flavorful tomato wine broth pairs perfectly with a dry red wine like Pinot Noir or even a spicy Spanish Rioja. If you prefer white wine, go for a dry white like Sauvignon Blanc or Pinot Grigio.
If you want to make the meal heartier, you could add some slices of crusty bread or even pasta to soak up that delicious broth. And don’t forget that these mussels can also be served as an appetizer or shared dish.
Overall, these mussels with tomato wine broth are versatile enough to work as a main meal or a side dish, and the tangy and spicy flavors make them great for pairing with bold wines.
Make-Ahead, Storing and Reheating
One of the great things about this mussels with tomato wine broth recipe is that you can prepare it ahead of time and store it for later consumption. This is particularly helpful if you’re planning to serve the dish for guests or if you simply don’t have a lot of time to spend in the kitchen on the day you plan to cook it.
To make ahead, simply follow the recipe instructions until step 4 where you add in the mussels. At this point, cover and refrigerate the broth mixture for up to one day. When ready to serve, bring the mixture to a boil, add in the mussels, and continue cooking as instructed.
To store any leftover mussels, make sure you remove them from their shells and store them in an airtight container in the refrigerator for up to three days. Reheat the mussels by placing them in a covered sauté pan over medium heat until they are heated through.
The broth can also be stored separately from the mussels. Simply cool the broth and place it into an airtight container before storing it in the refrigerator for up to two days. Reheat on medium-high heat before adding in steamed mussels.
This dish is best when consumed immediately after cooking, but reheating does not detract from its delicious flavors. So go ahead and indulge yourself with a few tasty scoops of that spicy tomato wine broth even a couple of days after cooking – just make sure you reheat everything well!
Tips for Perfect Results
To achieve the perfect mussels with tomato wine broth, there are a few key tips you should keep in mind throughout the cooking process. First and foremost, it’s crucial that you use high-quality ingredients – this means opting for fresh mussels, ripe tomatoes, and a dry red wine that you would happily sip on its own.
When it comes to cooking the mussels themselves, make sure to debeard and rinse them thoroughly before placing them in the pot. This will help to remove any lingering sand or debris that may have accumulated on the shells, ensuring a clean and delicious result.
To prevent overcooking the mussels, be sure to keep a close eye on them during the steaming process. As soon as they begin to open up (usually within 5-6 minutes), they’re done! Any longer than that and they may become tough and rubbery.
For an extra burst of flavor and heat, add some crushed red pepper flakes or diced chorizo sausage to your tomato wine broth. And don’t be afraid to get creative with your toppings – a sprinkle of fresh chopped arugula or a squeeze of lemon juice can take this dish to the next level.
Finally, when it comes time to serve, be sure to pair your mussels with a dry white or red wine that complements their briny flavor profile. A Pinot Noir or Chardonnay would be a great choice for those who prefer reds, while a Sauvignon Blanc or Chenin Blanc would work well for white wine lovers.
Follow these tips and tricks, and you’ll be well on your way to crafting the perfect steamed mussels with spicy tomato wine broth – a meal that is sure to impress friends and family alike!
FAQ
Now that you know how to cook this delicious mussels with tomato wine broth recipe, let me answer some of the most frequently asked questions to help you prepare and serve this dish perfectly.
What wine goes with mussels in tomato sauce?
When it comes to pairing wines with tomato-based dishes, it’s important to choose a red wine that is not too heavy and has high acidity so it complements the flavors of the food. Pinot Noir is a great choice for this as it is a lighter to medium-bodied red wine. In contrast, heavier reds like Cabernet Sauvignon or Shiraz can overpower the delicate taste of the dish, such as mussels in a tomato broth.
What is the best wine to cook mussels in?
When it comes to accompanying mussels topped and baked with garlic and breadcrumbs, a Pinot Grigio or another dry Italian white can fulfill your needs. However, a fruity Sauvignon Blanc like Sauvignon de Touraine or an unoaked Chardonnay can also be paired well with this dish.
What to do with the broth from mussels?
As a sommelier, I would recommend adding PEI Mussel broth to your cocktails, particularly in your next Bloody Mary, to give it an interesting twist. This broth also adds an element of depth and richness to dishes like pastas, chowders, casseroles, soups, and risotto. Moreover, you can make your own stock and sauces by stocking up on PEI Mussel broth and storing them in the freezer. It’s a versatile ingredient that gives your food an instant umami flavor. If you’re looking for a quick and delicious drink to sip on, I suggest heating up a glass of PEI Mussel broth and enjoying it all by itself.
Are you supposed to drink mussel broth?
When dining casually, it’s acceptable to lift the mussel shell and consume the liquid along with it. As a delightful alternative, you can also savor the flavorful broth with a spoon or absorb it with bits of bread that are held on your fork.
Bottom Line
In conclusion, the Mussels with Tomato Wine Broth recipe is a must-try dish for seafood lovers. The combination of mussels and tomato wine broth creates a tantalizing aroma that will leave your taste buds wanting more. The recipe is easy to follow and requires minimal preparation time, making it a great option for a weeknight dinner.
Furthermore, the versatility of this recipe means that you can make substitutions or variations to suit your preferences. Whether you prefer spicy mussels or creamy tomato sauce, this recipe can be customized to your liking.
To take it up a notch, pair this dish with a glass of Pinot Noir or dry white wine. The subtle flavors of these wines perfectly complement the flavors in the dish and create a harmonious experience for your palate.
Overall, the Mussels with Tomato Wine Broth recipe is perfect for those looking for an easy yet sophisticated seafood dish. So grab some fresh mussels and give this recipe a try – you won’t be disappointed!
Mussels With Tomato Wine Broth Recipe
Ingredients
- 1 tablespoon olive oil
- 1 1/2 teaspoons bottled minced garlic
- 1/4 teaspoon crushed red pepper flakes
- 1 cup pinot noir wine or 1 cup other spicy dry red wine
- 3 cups chopped seeded peeled tomatoes
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 lbs small mussels, scrubbed and debearded
- 2 cups trimmed arugula
Instructions
- Heat oil in a large skillet over medium heat.
- Add garlic and crushed red pepper, and cook 1 minute, stirring constantly.
- Add wine; simmer 3 minutes. Add tomato, salt, and black pepper; cook 1 minute.
- Add mussels; cover and cook 4 minutes or until shells open. Remove from heat; discard any unopened shells. Stir in arugula; serve immediately.