Hey everyone, I hope you’re having an amazing day today. Today, we’re going to make a special dish, smoked mussels in tomato soup. One of my favorites. This time, I will make it a bit tasty. This is gonna smell and look delicious.

Sometimes the best meals come from just experimenting and using what you have at hand! Please click on the show more box for more information and this. The Best Smoked Mussels Recipes on Yummly

Smoked Mussels In Tomato Soup is one of the most popular of recent trending foods on earth. It is easy, it is quick, it tastes yummy. It’s enjoyed by millions daily. They’re fine and they look wonderful. Smoked Mussels In Tomato Soup is something that I have loved my entire life.

To begin with this particular recipe, we have to first prepare a few ingredients. You can have smoked mussels in tomato soup using 10 ingredients and 3 steps. Here is how you cook it.

The ingredients needed to make Smoked Mussels In Tomato Soup:

1. Make ready 1 carton tomato passata
2. Take 2 85g tins John West smoked mussels in sunflower oil
3. Get 80 grams Smoked bacon lardons
4. Make ready 1 clove garlic
5. Make ready 2 Chopped shallots
6. Make ready 100 ml Red wine
7. Get 1 bunch Fresh chopped parsley
8. Get 1/2 tsp Paprika
9. Take 1 pinch Black pepper
10. Get 1 pinch Cayenne pepper

Using clean farmed mussels negates their one big drawback—the t. Every Mediterranean country has its version of shellfish in a tomato-based broth, and the wine of choice for each is an earthy, full-bodied pink wine. Working in batches if needed, blend tomato mixture, smoked tomatoes, and butter in a blender until smooth. Strain soup through a medium-mesh sieve into a large bowl; season with salt and pepper.

Instructions to make Smoked Mussels In Tomato Soup:

1. Open the mussels and drain away the oil but keep a bit back and pour it into a saucepan. Chop the garlic and place in the pan, heat for a few minutes, stirring till the onions are softened.
2. Add the bacon lardons and cook for a further 2-3 minutes. Add the wine, bring to a boil then reduce down, simmer for a few minutes.
3. Add the remaining ingredients except the parsley. Simmer for 20 mins. Finally take off the heat and stir in the parsley just before serving with hot crusty bread.

Serve warm or room temperature topped with basil. This thick, tangy soup from Ludivine restaurant in Oklahoma City gets additional depth of flavor from smoked tomatoes. In this twist on the classic comforting soup, tomatoes are smoked on the stove top before being reduced with red wine and puréed. While steaming mussels is as easy as throwing clean and prepared closed mussels into a pan and cooking them until they open up, with just a little extra I got the idea of making this from our favorite Galician restaurant that serves their mussels in a similar manner. After seeing how much everyone in.

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