Menu
Mussel Recipes // Soups & Chowders // Mussel Cioppino
Servings
Servings:
6
Cooking Time
Cooking Time:
15 Minutes
  • Gluten Free
  • Lactose Free
  • Healthy
Rate this recipe:

Mussel Cioppino

Ingredients

1 lb fresh PEI Mussels
2 tbsp olive oil
1 tsp sugar
6 vine ripened tomatoes
10 cloves of garlic roughly chopped
2 shallots sliced
2 cups white wine
2 tbsp butter
salt and pepper

Method

  1. Blanch and peel tomatoes.
  2. In a heavy bottom pan toss peeled tomatoes with 2 Tbsp olive oil,1 tsp of sugar and a pinch of salt & pepper.
  3. Place in 325 degree F oven for 2 hours.
  4. Sweat half of the shallots and half of the garlic with 2 Tbsp of butter in a heavy bottom pan.
  5. Rinse fresh PEI Mussels under tap water. Tap any mussels that are still open and discard any that do not close after being tapped and rinsed. Set aside.
  6. Add 1 lb mussels.
  7. Stir to evenly coat mussels with garlic and shallots.
  8. Add white wine.
  9. Cover and steam until mussels open.
  10. Strain off broth and set aside.
  11. Shuck mussels and set aside.
  12. Sweat off the remainder of the garlic and shallots.
  13. Add the mussel broth and bring to a simmer.
  14. Add the stewed tomatoes. Simmer for 10 minutes until the tomatoes partially break down.
  15. Add shucked mussels. Stir to combine. Season to taste.
  16. Fold in 4 cups of raw baby spinach just before serving.
Recipe source: Chef Gordon Bailey