Mussels & shrimp in a spicy tomato sauce. Onions, roasted garlic, white wine, chicken stock, Peperoncini Piccanti, spicy sausage, tomatoes, finished with green onions, lemons & parsley.
Been too long since we've had mussels… we'll be having them again soon!
Ingredients
- 2 tablespoons extra-virgin olive oil
- ½ medium onion, Diced
- Hot Portuguese Chouriço (approximately 6"), diced
- 4 roasted garlic cloves, minced (or 2 raw)
- ½ cup dry white wine
- ½ cup chicken (or vegetable) stock
- 1 tablespoon Peperoncini Piccanti (chopped hot peppers in oil)
- 1 tablespoon tomato paste
- 1 – 28oz can Italian tomato purée
- ½ teaspoon freshly ground pepper
- Kosher salt to taste
- 2 pounds live mussels, cleaned and beards removed
- 1 pound large wild shrimp, shell on
For serving
- Lemon wedges
- ½ cup chopped green onions
- ¼ cup finely chopped Italian parsley
- Crusty bread
Preparation
In a large saucepan, heat the olive oil over medium heat.
Add the onion & sausage and cook over medium-high heat for 4-5 minutes, stirring occasionally.
Add the garlic and cook for 1 minute more. Add the wine and cook for 1 minute, scrapping the pan clean. Add the stock, Peperoncini Piccanti, tomato paste, tomato purée and pepper and bring just to a boil.
Cover partially and simmer over moderately low heat, stirring occasionally, 15-30 minutes.
Season the sauce with salt, pepper or Peperoncini Piccanti to taste.
Stir in the mussels and shrimp, raise heat to medium, cover and cook until the mussels open, 4 to 6 minutes; discard any mussels that do not open.
Sprinkle with onions & parsley and serve with lemon wedges and crusty bread.
In addition to this Mussels & Shrimp in a Spicy Tomato Sauce recipe, you can find more of my favourite seafood recipes here.
Cooked and served in my Hestan Culinary CopperBond 3.5 qt. Sauteuse
Proud Hestan Culinary Ambassador. Opinions in this post are my own.
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