Mussel Cioppino

Name: Mussel Cioppino
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: Global
Ingredients: 794 grams whole tomatoes in juice, pureed in a blender; 355 milliliters chicken broth; 4 servings Crusty bread, for serving; 1 Tbsp finely chopped fresh parsley; 1 sprig fresh thyme; 4 cloves garlic, smashed; 4 servings Kosher salt and finely ground black pepper; 680 grams mussels, scrubbed; 59 milliliters extra-virgin olive oil; 1 large onion, chopped; 0 teaspoons dried red pepper flakes; 237 milliliters red wine

Mussel Cioppino is a dairy free main course. One serving contains 332 calories, 15g of protein, and 16g of fat. This recipe serves 4. This recipe covers 28% of your daily requirements of vitamins and minerals. A mixture of parsley, chicken broth, mussels, and a handful of other ingredients are all it takes to make this recipe so yummy. To use up the red wine you could follow this main course with the Red Wine Chocolate Cake #SundaySupper as a dessert. From preparation to the plate, this recipe takes roughly 30 minutes.

Instructions

Heat the oil in a large heavy pot over medium-high heat until hot.

Ingredients you will need

Cooking Oil

Equipment you will use

Pot

Add the garlic, onions, 1 teaspoon salt and 3/4 teaspoon pepper and cook, stirring occasionally, until golden, about 10 minutes. Stir in the wine, pepper flakes and thyme, and boil until reduced by half, about 1 1/2 minutes. Stir in the pureed tomatoes and broth and bring to a simmer.

Ingredients you will need

Tomato

Garlic

Onion

Pepper

Broth

Thyme

Salt

Wine

Add the mussels and cover the pot. Cook until the mussels have opened wide, about 6 minutes. Discard any that didn't open. Season with salt and pepper.

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Salt And Pepper

Mussels

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Pot

Transfer to serving bowls and sprinkle with the parsley.

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Parsley

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Bowl

Serve with crusty bread.

Ingredients you will need

Crusty Bread

Equipment

Pot

Bowl

Ingredients

Servings:

794grams

whole tomatoes in juice, pureed in a blender 355milliliters

chicken broth 4servings

Crusty bread, for serving 1Tbsp

finely chopped fresh parsley 1sprig

fresh thyme 4cloves

garlic, smashed 4servings

Kosher salt and finely ground black pepper 680grams

mussels, scrubbed 59milliliters

extra-virgin olive oil 1large

onion, chopped 0teaspoons

dried red pepper flakes 237milliliters

red wine

Recommended wine: Chardonnay, Muscadet, Riesling

Chardonnay, Muscadet, and Riesling are great choices for Shellfish. Buttery chardonnay is great for scallops, shrimp, crab, and lobster, while muscadet is a classic pick for mussels, oysters, and clams. If you've got some spice in your shellfish, a semi-dry riesling can balance out the heat. One wine you could try is GEN5 Chardonnay. It has 4.3 out of 5 stars and a bottle costs about 9 dollars.