Hello everybody, it’s me again, Dan, welcome to my recipe site. Today, we’re going to make a distinctive dish, smoked mussels in tomato soup. It is one of my favorites food recipes. This time, I am going to make it a bit unique. This will be really delicious.
Sometimes the best meals come from just experimenting and using what you have at hand! Please click on the show more box for more information and this. The Best Smoked Mussels Recipes on Yummly
Smoked Mussels In Tomato Soup is one of the most well liked of recent trending foods in the world. It’s enjoyed by millions every day. It’s easy, it is quick, it tastes delicious. Smoked Mussels In Tomato Soup is something that I have loved my whole life. They are nice and they look wonderful.
To get started with this particular recipe, we have to prepare a few components. You can have smoked mussels in tomato soup using 10 ingredients and 3 steps. Here is how you cook it.
The ingredients needed to make Smoked Mussels In Tomato Soup:
- Make ready 1 carton tomato passata
- Get 2 85g tins John West smoked mussels in sunflower oil
- Make ready 80 grams Smoked bacon lardons
- Prepare 1 clove garlic
- Prepare 2 Chopped shallots
- Get 100 ml Red wine
- Prepare 1 bunch Fresh chopped parsley
- Get 1/2 tsp Paprika
- Get 1 pinch Black pepper
- Make ready 1 pinch Cayenne pepper
Using clean farmed mussels negates their one big drawback—the t. Every Mediterranean country has its version of shellfish in a tomato-based broth, and the wine of choice for each is an earthy, full-bodied pink wine. 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.
Instructions to make Smoked Mussels In Tomato Soup:
- 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.
- 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.
- 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.
Serve warm or room temperature topped with basil. This thick, tangy soup from Ludivine restaurant in Oklahoma City gets additional depth of flavor from smoked tomatoes. In this twist on the classic comforting soup, tomatoes are smoked on the stove top before being reduced with red wine and puréed. While steaming mussels is as easy as throwing clean and prepared closed mussels into a pan and cooking them until they open up, with just a little extra I got the idea of making this from our favorite Galician restaurant that serves their mussels in a similar manner. After seeing how much everyone in.
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