Mussel Cioppino

Number of Servings: 6
Source: Chef Gordon Bailey
Preparation Time: 10mins
Cooking Time: 15mins

Ingredients

• 1 lb fresh blue cultured mussels
• 2 tbsp olive oil
• 1 tsp sugar
• 6 vine ripened tomatoes
• 10 clove garlic roughly chopped
• 2 shallots sliced
• 2 cup white wine
• 2 tbsp butter
• salt and pepper

Instructions

1. Blanch and peel tomatoe
2. In a heavy bottom pan toss peeled tomatoes with  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. Add 1lb mussels.
6. Stir to evenly coat mussels with garlic and shallots.
7. Add white wine.
8. Cover and steam until mussels open.
9. Strain off broth and set aside.
10. Shuck mussels and set aside.
11. Sweat off the remainder of the garlic and shallots.
12. Add the mussel broth and bring to a simmer.
13. Add the stewed tomatoes. Simmer for 10 minutes until the tomatoes partially break down.

See full recipe

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