Spicy Shrimp & Mussel Cioppino

Spicy, robust, tomato rich flavour

  • Prep: 15 Mins
  • Cook: 30 Mins
  • Portions: 6-8

Ingredients You'll Need

  • 1 lb. Mussels
  • 1 lb. Raw, Easy Peel Prawns peeled & deveined
  • 1 lb. clams
  • 1 pint cherry tomatoes
  • 2 tbsp. olive oil
  • 2 tbsp. butter
  • 1 tsp. red pepper flake
  • 1 whole yellow onion, chopped
  • 6 garlic cloves, minced
  • 1/4 cup tomato paste
  • 1 bottle dry white wine
  • 2 cups vegetable stock
  • 1 whole bay leaf
  • 1 tsp. garlic salt
  • 1 tsp. ground black pepper
  • 1 bunch parsley, chopped

Directions

  1. Preheat oven to 400 degrees F
  2. Place cherry tomatoes on a sheet pan or oven proof baking sheet
  3. Drizzle with olive oil and season with salt and pepper
  4. Roast in oven for 15-20 minutes
  5. In a large pot, heat olive oil and butter over medium-high heat
  6. Add prawns, and cook over medium high heat about 2 minutes until prawns are opaque and cooked slighly
  7. Season with salt, pepper and red pepper flakes
  8. Stir together and remove prawns and set aside
  9. In the same pot, add the onion
  10. Turn heat to medium and season with salt and pepper
  11. Sweat onions until transluecent and tender
  12. Add minced garlic and tomato paste
  13. Stir for 30 seconds until fragrant
  14. Turn heat down and pour in white wine
  15. Stir mixture and bring to a simmer
  16. Cook for 10 minutes until reduced and slightly thickened
  17. Add stock and stir to combine
  18. Add bay leaf and bring to a boil, then reduce to simmer for 10 minutes
  19. Season with salt and pepper, turn down heat and add the roasted cherry tomatoes, mussels and clams to the pot
  20. Cook and cover for 5 minutes until clams and mussels have opened
  21. Add reserved prawns and stir to combine and warm through
  22. Remove bay leaf and garnish with shopped parsley

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