Steamed Mussels in a Flavorful Tomato Broth
Simple and Delicious Steamed Mussel Stew Recipe
Discover the ocean’s bounty with this simple yet elegant steamed mussel dish! Inspired by a trip to the market brimming with fresh seafood, this recipe transforms humble mussels into a flavorful stew. Perfect as a sophisticated appetizer or a delightful main course, this dish combines the briny essence of mussels with the bright notes of tomato, garlic, and a hint of spice. Enjoy a taste of the sea from your own kitchen!
Ingredients- 500g fresh mussels
- 1 onion
- 100ml white wine
- 1 tomato
- 5 cloves garlic
- Pinch of black pepper
- Pinch of red chili flakes (or bird’s eye chili)
Cooking Instructions
Step 1
Begin by thoroughly cleaning the mussels. Gently pull and remove the ‘beard’ or byssal threads from each mussel. This is an important step for both appearance and texture.
Step 2
Next, use a stiff brush or a clean scouring pad to scrub away any dirt, mud, or barnacles from the mussel shells. Rinse them thoroughly under cold running water until they are visibly clean. Don’t worry if some stubborn bits remain, as long as they are generally clean.
Step 3
Discard any mussels with cracked or broken shells. These are likely not fresh and could affect the overall quality of your dish.
Step 4
Finely dice the onion. Aim for small, uniform pieces so they cook evenly and meld into the sauce.
Step 5
To achieve a smoother texture in the broth, it’s best to peel the tomato. Make a small ‘X’ incision on the bottom of the tomato. Then, carefully place it in boiling water for about 10 seconds. This will loosen the skin, making it easy to peel off. Cherry tomatoes also work wonderfully here.
Step 6
After blanching for about 10 seconds, the skin should start to peel away easily from the cut you made. Immediately transfer the tomato to a bowl of ice water to stop the cooking process, then gently peel off the skin.
Step 7
Dice the peeled tomato into small, similar-sized pieces as the onion. If you have canned whole peeled tomatoes, they can be used as a substitute for fresh tomatoes or tomato sauce. If using only fresh tomatoes without sauce, consider using about 3 tomatoes, adding a couple of bay leaves, pepper, and salt, and simmering them slightly beforehand for enhanced flavor. For a balanced and universally appealing taste, I find a combination of store-bought tomato sauce and fresh tomatoes works exceptionally well.
Step 8
Thinly slice the garlic cloves. Have your diced onion and tomato ready to go.
Step 9
Heat a wide pan or pot over medium heat. Add 3 tablespoons of olive oil. Once the oil is shimmering, add the sliced garlic and red chili flakes (or bird’s eye chili) and sauté until fragrant, about 1-2 minutes, being careful not to burn the garlic. Add the cleaned mussels and stir-fry briefly until they begin to turn slightly opaque. Pour in the white wine and let it bubble to cook off the alcohol.
Step 10
Add the diced onion and tomato sauce to the pan. Bring the mixture to a simmer and cook for a few minutes until the onion starts to soften. Then, stir in the diced fresh tomato and continue to simmer for another 2-3 minutes.
Step 11
Reduce the heat to medium-low, cover the pan, and let the mussels steam for about 3 minutes. You’ll notice them opening up and releasing their delicious liquor. Once most mussels have opened, stir in the diced tomatoes and cook, covered, for another 3 minutes until all mussels are fully opened and cooked through.
Step 12
The mussels naturally release a good amount of salty flavor, so it’s usually not necessary to add extra salt. Taste the broth first before seasoning. If you desire more heat, you can add more chili flakes or even a finely chopped fresh chili pepper (like a Serrano or jalapeño) for a more pronounced kick.
