Mejillones y camarones en salsa de tomate picante

Name: Mussels & Shrimp in a Spicy Tomato Sauce
Yield: 4
Ingredients: 2 tbsp extra-virgin olive oil; 1/2 medium onion, diced; Hot Portuguese Chouriço, approximately 6", diced; 4 roasted garlic cloves, minced; 1/2 cup dry white wine; 1/2 cup chicken or vegetable stock; 1 tbsp Peperoncini Piccanti (chopped hot peppers in oil); 1 tbsp tomato paste; 1 28oz can italian tomato purée; 1/2 tsp freshly ground pepper; Kosher salt to taste; 2 lbs live mussels, cleaned and beards removed; 1 lb large wild shrimp, shell on; Lemon wedges; 1/2 cup chopped green onion; 1/4 cup finely chopped Italian parsley; Crusty bread; CopperBond 3.5 Qt Sauteuse

Mussels & Shrimp in a Spicy Tomato Sauce

Recipe courtesy of zimmysnook

Rated 2.9 stars by 9 users

Servings

Ingredients

2 tbsp extra-virgin olive oil
1/2 medium onion, diced
Hot Portuguese Chouriço, approximately 6", diced
4 roasted garlic cloves, minced
1/2 cup dry white wine
1/2 cup chicken or vegetable stock
1 tbsp Peperoncini Piccanti (chopped hot peppers in oil)
1 tbsp tomato paste
1 28oz can italian tomato purée
1/2 tsp freshly ground pepper
Kosher salt to taste
2 lbs live mussels, cleaned and beards removed
1 lb large wild shrimp, shell on

For Serving:

Lemon wedges
1/2 cup chopped green onion
1/4 cup finely chopped Italian parsley
Crusty bread

Products to Use:

CopperBond 3.5 Qt Sauteuse

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Directions

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.