Sopa picante de mejillones y camarones de Zimmy's Nook
Zimmy’s Nook’s Spicy Mussels and Shrimp “Soup”
tlawton
4
15 minutes
15 minutes
Soup
Have a little fun around the dinner table as you get your hands dirty digging into bowls full of deliciousness! Zimmy’s Nook loves mussels in a flavourful sauce, but it’s sad to see the sauce left in the bowl or pot, then discarded. So, he added broth, kale & shrimp and turned mussels into “mussels & shrimp soup.” No one ever leaves soup in a bowl, so problem solved!
Ingredients
- 3 tablespoons olive oil
- 2 shallots, diced
- 2 long chilies, thinly sliced (red or green)
- 4 large garlic cloves, minced
- 2 teaspoons fennel seeds
- 2 teaspoons dried crushed red pepper
- 1/2 teaspoon salt, plus more for seasoning
- 1 cup dry white wine
- 1/2 cup chopped cilantro, plus more for serving
- 1 bunch curly kale, chopped
- 2 cans (398 ml/13.5 oz) diced tomatoes (or 1 can 796ml/27 oz)
- 2 1/2 cups stock (chicken, vegetable or seafood – no salt or low sodium)
- 2 pounds fresh mussels, scrubbed, de-bearded*
- 12 large wild shrimp, shell on, deveined (see cook’s note)
For Serving
- Crusty bread, 1/2-inch thick slices
- 1 lemon, cut into 8 wedges
- Hot sauce (optional)
Directions
Heat a 5 quart pot, pan or Dutch oven over medium heat.
Add oil and lower heat to med-low. Next, add the shallots, salt, chilies and cook until soft. Add fennel seeds, crushed red pepper and garlic and cook for 2-3 minutes.
Raise heat to med-hi, add wine, cook for 1 minute. Add tomatoes and chicken stock, bring to boil. Next, add cilantro & kale, cover and cook for 2-3 minutes. Add mussels, cover and cook for 3 minutes. Add shrimp, nestle them into the liquid. Cover and cook for 4-5 minutes more. Discard any mussels that do not open. Sprinkle with chopped cilantro.
Bring the whole pot to the table and let everyone scoop small portions at a time. Serve mussels with bread for dipping, lemon wedge and hot sauce (if using). Don’t forget a bowl for the discarded mussel & shrimp shells.
