Recipe of Award-winning Smoked Mussels In Tomato Soup

Smoked Mussels In Tomato Soup. Fresh mussels steamed in tomato sauce and served over pasta is the ultimate comfort food! Take this tomato sauce with bacon and wine, for example. This is one of those dishes that you might only think to order in a restaurant, but it's actually very doable in a home kitchen!

I keep dipping my bread until there's no bread left. The sauce has a rich tomato flavor and quite a bit of heat. It also has a subtle seafood aroma from the mussels that were cooked in the sauce. You can have Smoked Mussels In Tomato Soup using 10 ingredients and 3 steps. Here is how you achieve it.

Ingredients of Smoked Mussels In Tomato Soup

1. Prepare 1 carton of tomato passata.
2. You need 2 of 85g tins John West smoked mussels in sunflower oil.
3. It's 80 grams of Smoked bacon lardons.
4. Prepare 1 clove of garlic.
5. You need 2 of Chopped shallots.
6. You need 100 ml of Red wine.
7. Prepare 1 bunch of Fresh chopped parsley.
8. Prepare 1/2 tsp of Paprika.
9. You need 1 pinch of Black pepper.
10. You need 1 pinch of Cayenne pepper.

Remove from heat and stir in the mussels, parsley, basil, salt and pepper. Steamed Mussels in Tomato and Garlic Broth. Mussels in a Spicy White Wine Tomato Sauce With fresh mussels increasingly available at supermarket fish counters, you can easily make this bistro favorite at home.

Smoked Mussels In Tomato Soup instructions

1. Open the mussels and drain away the oil but keep a bit back and pour it into a saucepan. Chop the garlic and place in the pan, heat for a few minutes, stirring till the onions are softened..
2. Add the bacon lardons and cook for a further 2-3 minutes. Add the wine, bring to a boil then reduce down, simmer for a few minutes..
3. Add the remaining ingredients except the parsley. Simmer for 20 mins. Finally take off the heat and stir in the parsley just before serving with hot crusty bread..

Reviews for: Photos of Steamed Mussels in Tomato Broth. Working in batches if needed, blend tomato mixture, smoked tomatoes, and butter in a blender until smooth. Strain soup through a medium-mesh sieve into a large bowl; season with salt and pepper. Serve warm or room temperature topped with basil. Add diced tomatoes, wine, and parsley and stir until combined.