Heartwarming Tomato and Mussel Stew
Heartwarming Tomato and Mussel Stew
Crafting a Flavorful Tomato and Mussel Stew at Home
This Tomato and Mussel Stew is perfect for warming up on chilly days or for impressing guests. It features a delightful combination of fresh mussels and a sweet and tangy tomato sauce, making it an elegant main dish. The subtle aroma of white wine and the richness of butter enhance its deep and satisfying flavor.
Fresh Ingredients- 1kg fresh mussels
- 1/2 medium onion, finely chopped
- 5-6 cloves garlic, thinly sliced
- 20 cherry tomatoes, halved or whole
Flavor Enhancers- 1/2 cup dry white wine (approx. 120ml)
- 600g store-bought tomato sauce (1 jar)
- 500g water (approx. 2 cups)
- Olive oil, a drizzle
- 1 Tbsp ketchup
- 1 Tbsp butter
- 1/2 cup dry white wine (approx. 120ml)
- 600g store-bought tomato sauce (1 jar)
- 500g water (approx. 2 cups)
- Olive oil, a drizzle
- 1 Tbsp ketchup
- 1 Tbsp butter
Cooking Instructions
Step 1
Begin by thoroughly rinsing the mussels under cold running water to remove any grit or debris from between the shells. Then, dissolve 1 tablespoon of coarse salt in a bowl of cold water and soak the mussels for about 30 minutes. This process, called ‘purging,’ helps them release any remaining sand or impurities.
Step 2
While the mussels are purging, thinly slice the garlic and finely mince the onion. Mincing the onion finely will allow it to break down and melt into the stew, enriching the broth.
Step 3
Heat a large pan or pot over medium-low heat and add a generous drizzle of olive oil. Add the sliced garlic and minced onion, and sauté until fragrant and softened, about 5-7 minutes. Be careful not to burn the garlic and onions; they should become translucent.
Step 4
Once the onions are translucent and starting to soften, add all the purged mussels to the pan. Stir and cook until the mussels begin to open slightly. Pour in about half a cup of white wine around the edges of the pan. Let it simmer for 1-2 minutes until the alcohol aroma dissipates, which helps to eliminate any fishy odor from the mussels and adds depth.
Step 5
Pour in the entire jar of store-bought tomato sauce (600g). Add the cherry tomatoes, either halved or whole. As they cook, they will release their juices, adding a fresh, tangy element to the stew.
Step 6
To make sure you get all the sauce from the jar, add about 500g (approximately 2 cups) of water to the empty sauce jar, swirl it around, and then pour it into the pot. This ensures no sauce is wasted and helps create a good broth consistency. If the stew seems too thick as it simmers, feel free to add a little more water.
Step 7
Finally, stir in 1 tablespoon of ketchup and 1 tablespoon of butter. The ketchup will add a touch of sweetness and tang, while the butter will contribute a smooth, rich finish and a glossy sheen to the stew.
Step 8
Let the stew simmer for about 20 more minutes, allowing the flavors to meld and the mussels to cook through completely. The goal is a rich, slightly thickened broth. Avoid overcooking, as this can make the mussels tough. Aim to finish cooking within 20-30 minutes total.
Step 9
Once the broth has reduced to your desired consistency and the mussels are plump and cooked, ladle the stew into serving bowls. This makes a wonderful main course, especially when served with bread or pasta.
Step 10
For a heartier meal, you can cook some pasta separately and add it directly to the stew during the last few minutes of simmering. The pasta will soak up the delicious broth.
Step 11
Serve with crusty bread for dipping into the rich sauce. This Tomato and Mussel Stew is not only perfect for entertaining but also wonderfully comforting on a cold day, often making you feel better if you’re coming down with a cold. It’s a favorite winter dish.
