Tomato Mussel Stew
Jeff Lynch @hobbit_chef
This is a spicy tomato stew, which is almost a Tapas recipe you can make at home in less than half an hour.
Tomato Mussel Stew
This is a spicy tomato stew, which is almost a Tapas recipe you can make at home in less than half an hour.
Cooking Instructions
- 1
Finely dice the Shallot and prosciutto. Heat the butter and olive oil in a Dutch oven or Medium Pan with a tight lid, about a minute.
- 2
Add the Shallot and Prosciutto and cook about 5 minutes. Prepare the Mussels in Garlic and Butter Sauce, per package directions (microwave instructions are fine and save a load of time and effort).
- 3
Add garlic, crushed red pepper, tomatoes, marsala and salt. Cook another 5 minutes on simmer, covered.
- 4
Add the cooked mussels to the sauce and cook another 5 minutes on a low simmer.
- 5
Serve the stew in bowls with sliced french bread to soak up the stew. Sprinkle Italian herbs, (and parmesan or shredded cheddar cheese.)
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