Mussels Shrimp Valentine's Day

Mejillones y camarones en salsa de tomate picante

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Mussels & Shrimp in a Spicy Tomato Sauce

Recipe courtesy of zimmysnook

Servings

4

Category

Main Course

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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

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  • Lemon wedges

  • 1/2 cup chopped green onion

  • 1/4 cup finely chopped Italian parsley

  • Crusty bread

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  • CopperBond 3.5 Qt Sauteuse

Directions

  1. In a large saucepan, heat the olive oil over medium heat.

  2. Add the onion & sausage and cook over medium-high heat for 4-5 minutes, stirring occasionally.

  3. 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.

  4. Cover partially and simmer over moderately low heat, stirring occasionally, 15-30 minutes.

  5. Season the sauce with salt, pepper or Peperoncini Piccanti to taste.

  6. 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.

  7. Sprinkle with onions & parsley and serve with lemon wedges and crusty bread.