Hearty Mussel and Tomato Stew
Hearty Mussel and Tomato Stew
Making a Flavorful Mussel Tomato Stew with Spaghetti Sauce (using Squid, Shrimp, and Chicken Stock)
I made a delicious mussel tomato stew using spaghetti sauce. It was a dish perfect for party food.
Ingredients- 1 pack of mussels
- 1 squid
- 16 whiteleg shrimp
- 15 cloves of garlic
- 1 onion
- A little olive oil
- Spaghetti sauce (4 servings)
- 1 Tbsp chicken stock
- 6 dried Vietnamese chili peppers
- Water as needed
Cooking Instructions
Step 1
First, let’s prepare the mussels. Scrub the mussel shells thoroughly with a brush to remove any dirt or impurities. If there are any rough spots remaining on the shells, you can gently scrape them off with the sharp edge of another mussel shell for a cleaner finish.
Step 2
It’s important to remove the ‘beard’ of the mussels. Firmly grasp the fibrous part protruding from the side of the mussel and pull it off. This step ensures a pleasant eating experience without any tough bits.
Step 3
Rinse the cleaned mussels in fresh water about 3 to 4 times. This thorough rinsing removes any remaining grit or debris, ensuring a clear and clean broth for your stew.
Step 4
For the squid, first remove the cartilage backbone from inside the body. Then, sprinkle generously with coarse salt and rub the skin off. Finally, remove the beak-like mouth part.
Step 5
Cut the prepared squid into bite-sized pieces. Slicing it into rectangular shapes about 1.5 cm wide will give it a good texture when cooked and complement the stew well.
Step 6
Thaw the frozen whiteleg shrimp by soaking them in water. Once thawed, pat them dry before using.
Step 7
Thinly slice 15 cloves of garlic. Slicing the garlic allows its aromatic oils to infuse beautifully into the olive oil as it fries, adding depth to the stew’s flavor.
Step 8
Peel and dice the onion into approximately 1.5 cm cubes. Diced onions will soften as they cook, releasing their natural sweetness and enriching the stew’s overall flavor profile.
Step 9
In a pot, add the sliced garlic and a generous amount of olive oil. Sauté over medium-high heat until the garlic becomes fragrant and lightly golden. Be careful not to burn the garlic.
Step 10
Once the garlic starts to turn golden, add the diced onion and sauté together until the onion becomes translucent and tender.
Step 11
When the garlic and onions are nicely sautéed, add the cleaned mussels to the pot. Stir-fry them briefly. This helps to remove any potential ‘sea’ odor and enhances their fresh flavor.
Step 12
Pour in just enough water to partially cover the mussels. Adding too much water at this stage can dilute the tomato sauce later, so be moderate.
Step 13
Now, add the entire 4-serving portion (about 610g) of store-bought tomato spaghetti sauce to the pot. Using a good quality pre-made sauce makes creating a rich tomato base quick and easy.
Step 14
Once the tomato sauce begins to bubble, add more water if needed so that all the ingredients are submerged. This ensures even cooking and flavor distribution.
Step 15
Stir in 1 tablespoon of chicken stock to enhance the savory notes. Let the stew simmer gently, covered, for about 15 minutes to allow the mussel flavors to meld beautifully into the broth.
Step 16
After the mussels have released their flavor, add the shrimp and squid to the pot. Cook for at least 5 more minutes, or until the shrimp are pink and opaque, and the squid is tender. These additions will contribute their unique seafood essence to the stew.
Step 17
Finally, for a touch of heat, add 6 dried Vietnamese chili peppers, split in half. Splitting them allows their spicy essence to infuse into the broth, adding a pleasant kick that complements the rich flavors.
Step 18
Your flavorful and hearty Mussel Tomato Stew, a delightful blend of fresh seafood and rich tomato sauce, is ready! Serve with crusty bread or pasta for a wonderfully satisfying meal.
