Cioppino with mussels
Votes: 1
Time: 30 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Nutritional value per serving:
Calories 445, total fat 20 G., saturated fats 3 G., proteins 27 G., carbohydrates 31 G., fiber 6 G., cholesterol 50 mg, sodium 1372 mg, sugar 9 G.
Calories 445, total fat 20 G., saturated fats 3 G., proteins 27 G., carbohydrates 31 G., fiber 6 G., cholesterol 50 mg, sodium 1372 mg, sugar 9 G.
Mussels add rich flavor to this California seafood chowder in minutes. In less than half an hour, a delicious and flavorful cioppino will be on your table. Serve with crusty white bread for dipping into the rich tomato broth.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 1/4 cup extra-virgin olive oil
- 4 cloves garlic, crushed
- 1 large onion, chopped
- 1 cup red wine
- 1/4 teaspoon dried red pepper flakes
- 1 fresh sprig of thyme
- 1 can (800 g) of canned whole tomatoes in their own juice, blended
- 1.5 cups chicken broth
- 700 g washed mussels
- 1 tbsp finely chopped fresh parsley
- Crustless bread, for serving
We recommend
Cooking the dish according to the recipe:
- Heat the olive oil in a large heavy-bottomed saucepan over medium-high heat. Add the garlic, onion, 1 teaspoon salt, and 3/4 teaspoon black pepper and cook, stirring occasionally, until golden brown, about 10 minutes. Add the wine, pepper flakes, and thyme and cook until the liquid has reduced by half, about 1 1/2 minutes. Add the tomato puree and broth and bring to a simmer.
- Add the mussels and cover the pan. Cook until the mussels open, about 6 minutes. Remove and discard any unopened mussels. Season with salt and pepper to taste. Divide the cioppino among bowls and sprinkle with parsley. Serve with bread.
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