Spicy Tomato Seafood Stew: A Flavorful Wine Appetizer
Tomato Seafood Stew, Mussels Stew Recipe – Enjoy as a Delicious Drink Snack and Wine Appetizer!
This is a quick and easy Tomato Seafood Stew recipe, perfect for using up fresh, delicious mussels that are in season and any leftover seafood you have at home. It’s a simple dish that makes a fantastic appetizer for drinks or a satisfying side dish for rice. The rich, deep tomato sauce combined with fresh seafood creates a delightful flavor profile suitable for any occasion.
Main Ingredients- 700g fresh mussels
- 1/2 squid
- 3 Tbsp olive oil
Seasoning Ingredients- 10 Tbsp store-bought tomato sauce
- 5 Tbsp white wine or soju (Korean rice wine)
- 1/2 cup water (approx. 100ml)
- A pinch of black pepper
- 1 dried red chili pepper (or peperoncino)
- 1 Tbsp minced garlic
- 10 Tbsp store-bought tomato sauce
- 5 Tbsp white wine or soju (Korean rice wine)
- 1/2 cup water (approx. 100ml)
- A pinch of black pepper
- 1 dried red chili pepper (or peperoncino)
- 1 Tbsp minced garlic
Cooking Instructions
Step 1
First, thoroughly clean the mussels, removing any barnacles and trimming the beards. Rinse them well. For the squid, remove the insides, wash it clean, and cut it into bite-sized pieces. (Tip: This recipe is versatile! You can also add other seafood like clams, shrimp, crab, octopus, or scallops for an even richer flavor. It’s a great way to use up any leftover seafood in your fridge!)
Step 2
Use scissors to cut the dried chili pepper into 2-3cm pieces. Mince the garlic coarsely rather than finely; this enhances its aroma and flavor.
Step 3
Heat 3 tablespoons of olive oil in a deep pot or pan. Add the prepared dried chili pepper and coarsely minced garlic.
Step 4
Sauté over low heat. Be careful not to burn the garlic. Cook until it turns a light golden brown to fully release its fragrance.
Step 5
Add the cleaned seafood (mussels and squid) to the pot with the fragrant garlic and chili. Increase the heat to high and stir-fry quickly to bring out the seafood’s umami. Then, pour in the white wine (or soju) to eliminate any fishy odors and add depth of flavor.
Step 6
Once the seafood starts to cook, add 10 tablespoons of store-bought tomato sauce and mix well with all the ingredients. (Tip: Adjust the amount of tomato sauce based on its saltiness. If you’re using homemade or low-sodium sauce, you might need to add salt to taste.)
Step 7
Pour in 1/2 cup of water and a pinch of black pepper. Stir well, then cover with a lid and simmer over medium heat until the seafood is fully cooked and the sauce has slightly reduced. Continue to cook until the mussels have opened.
Step 8
Once all the mussels are open and the seafood is thoroughly cooked, turn off the heat. Taste the stew and add salt if necessary. (Tip: Mussels release their own saltiness, so additional salt may not be needed. Before serving, drizzle a little extra olive oil over the top for enhanced flavor.)
Step 9
This step is optional but highly recommended. The leftover broth is delicious for dipping crusty bread or mixing with cooked pasta. If you have leftover rice crust (nurungji), try this unique addition: add it to the pot along with 5 tablespoons of heavy cream or milk. Simmer over low heat until it softens slightly…
Step 10
…to create a wonderfully chewy and savory nurungji risotto! (Honestly, this is even tastier!)
