Are you looking to make something unique and delicious for dinner tonight? Look no further than this classic combination of shrimp and mussels in a garlic tomato sauce. Perfect for a date night or intimate family dinner, this meal is sure to delight everyone at the table. Not only is it flavorful and fun to eat, but it also only requires one pot, making it ideal for busy weeknights.
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This dish is one that my family goes crazy for! And, if I’m being honest, this is one that my husband makes. It’s garlicky, salty, savory, brothy…I think you get the picture. Also, I highly recommend serving it with crust bread to soak up all that yummy sauce. And the best part? It’s a one pot recipe. Because what could make this deceptively easy dish even better? Easy clean up! Trust me, you’re going to love it! Here are a few things you’ll want to keep in mind when making shrimp and mussels in garlic tomato sauce:
- This dish is a solid 50/50 ratio of shrimp and mussels. The shrimp should be fresh, not frozen, they should be deveined. Leaving the shell on? That’s fine, so long as you’re comfortable peeling them as you eat. It’s up to you!
- We will also be doing a quick, pan fry on these because the last thing that you want to do is overcook shrimp.
- You want to purchase mussels as fresh (alive) as possible and cook them within 24 hours. If you’re not cooking them right away, store them in the refrigerator in a breathable container. How do you know if they’re alive? You can visually inspect the mussels to ensure they’re closed. If there are any that are open, you can gently tap on the outer shell; it should start to close. If there are any that do not close should be discarded.
- To clean them, place the mussels in a large bowl and cover them with cold water for 20 minutes. By doing so, you give the mussels an opportunity to expel any sand or debris. After they have soaked, be sure to rinse them with cold running water. If necessary, give them a gently scrub to remove any large particles of shell or debris.
- Your mussels may also have fibrous threads on one side (referred to as a beard). The beard should be removed before cooking. Your can achieve this by holding the mussel firmly in on hand. Next, using your opposite hand, gently pull the beard toward the hinge of the shell.
- Much like the shrimp, you do not want to overcook your mussels. Overcooked mussels will be rubbery and unappealing. You will want to steam them just enough to allow them to open. If, for some reason, a shell does not open, discard the mussel as it was more that likely dead.
- Overall, it’s a straight forward tomato sauce that has tons of garlic. The serrano pepper adds just a hint of heat that works wonders in this dish. If you like it spicier, you can add an additional serrano.
- We tend to serve this dish as is with a side of garlic bread or crusty baguette. It would also pair wonderfully with white rice, pasta, or fresh salad.
This dish is just plain delicious! With a few simple steps you have a impressive dinner that is sure to please. Give it a try and let us know what you think! Enjoy!
Shrimp and Mussels in Garlic Tomato Sauce
- 1½ lbs mussels cleaned
- 1½ lbs medium white shrimp peeled, devained
- 8 cloves garlic minced, divided
- ½ cup yellow onion diced
- ¼ cup green bell pepper diced
- 1 serrano pepper diced
- 1 tomato diced
- 2 tbsp parsley finely chopped
- ½ cup dry white cooking wine
- 1 8oz canned tomato sauce spanish style
- 1 cup water
- olive oil
- salt to taste
- pepper to taste
Clean the mussels
- Place the mussels in a large bowl and fill with cold tap water. Allow to soak for 20 minutes. Remove the mussels from the water. If present, remove any beards. Rinse under cold water to remove any additional dirt or debris. Discard any mussels that are not closed or do not close when you gently tap on the shell.
Cooking the Shrimp and Mussels
- Season the shrimp with salt, pepper, and half of the minced garlic. Set to the side.
- Heat olive oil in a large skillet over medium-high heat. Working in batches, add the shrimp in a single layer and cook until pink and slightly curled, 2 minutes per side. Remove from the pan and set to the side. Continue the process until all of the shrimp has been cooked.
- Lower the heat to medium. If needed, add additional olive oil. Add the diced onion, bell pepper, and serrano pepper. Season, to taste, with salt and pepper. Sautee on medium until soft and translucent, about 5 minutes. Add the remaining minced garlic and the diced tomatoes. Continue to cook until the tomatoes are soft, 5 minutes.
- Add tomato sauce, white wine, and water. Bring to a simmer.
- Add the mussels to the simmering tomato sauce and gently stir. Cover with a lid and allow the mussels to steam until the mussels have opened, roughly 4 minutes
- Add the shrimp back into the pan. Gently stir to combine. Top with chopped parsley and serve immediately.