Galician Mussel and Tomato Stew
Dive into the heart of Galician flavors with this robust and savory stew, brimming with fresh mussels and a rich tomato base, seasoned with the warmth of Spanish paprika and the freshness of garden herbs.
Equipment
- Large pot with lid
- Knife and cutting board
- Measuring cups and spoons
Ingredients
- 2 lbs fresh mussels, cleaned and debearded
- 2 tbsp extra virgin olive oil
- 1 large onion, finely chopped about 1 cup/150 g
- 3 cloves garlic, minced
- 1 red bell pepper, diced about 1 cup/150 g
- 1 can diced tomatoes 14 oz/400 g
- 1 cup white wine, preferably Albariño
- 1 tsp smoked Spanish paprika
- 1/2 tsp red pepper flakes optional for heat
- 1/2 cup chicken or vegetable broth
- 1/4 cup fresh parsley, chopped
- Salt and pepper to taste
Instructions
- Prepare the Mussels: Begin by thoroughly cleaning the mussels under cold running water. Remove any beards and discard any mussels that do not close when tapped.
- Sauté the Aromatics: In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes. Stir in the minced garlic and diced red bell pepper, cooking until soft, about 3 minutes more.
- Build the Stew Base: Stir in the diced tomatoes, white wine, smoked paprika, and red pepper flakes if using. Bring to a simmer and let the flavors meld, about 5 minutes.
- Simmer the Stew: Pour in the broth and season with salt and pepper. Bring the mixture to a low boil, then reduce the heat to maintain a gentle simmer. Cook for 10 minutes, allowing the stew to thicken slightly.
- Cook the Mussels: Add the cleaned mussels to the pot, stirring gently to coat them in the sauce. Cover the pot with a lid and let the mussels steam until they open, about 5-7 minutes.
- Finish with Fresh Herbs: Once the mussels have opened (discard any that haven't), sprinkle the stew with chopped fresh parsley. Give the stew a gentle stir to distribute the herbs.
- Serve the Stew: Ladle the stew into bowls, ensuring each serving has an ample amount of mussels and broth. Serve immediately with crusty bread to soak up the flavorful tomato broth.
Notes
Ensure mussels are fresh; they should smell like the ocean and not be overly fishy.
For a non-alcoholic version, replace white wine with additional broth and a squeeze of lemon juice.
This stew can be made ahead and reheated, but add the mussels at the last minute to avoid overcooking them.
The stew pairs beautifully with a crisp, dry white wine like Albariño or a light-bodied beer.