Mussel Tomato Stew Recipe


Mussel Tomato Stew

A perfect meal on a cold day

Makes 4 servings




1 pound mussel meat, thawed

4 tablespoons olive oil

2 garlic cloves, minced

½ medium sweet onion, minced

1 bay leaf

8 oz. bottle of clam juice

½ cup water

1 28 oz. can crushed tomatoes

1/2 tsp red pepper flakes

Salt and pepper to taste

Crusty Bread




In a soup pot, Heat the olive oil over medium-high heat. Add the onion and sauté for 2 minutes. Add the garlic and sauté for another 1-2 minutes.


Pour calm juice, water, crushed tomatoes, bay leaf and red pepper flakes into the pot and mix well. Simmer uncovered for 20 minutes.


Add the mussels and cook until they are heated through. Remove bay leaf and serve  in bowls with a nice artisan crusty bread.




Serving Suggestions:


Serve over pasta.

Serve with a nice mixed green salad.



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