Shrimp & Mussels Dish!
Heaven on a plate is what I call this dish! A spicy seafood gumbo of mussels and shrimp sans the wine that folks usually use to make mussels! Prep time is 25 minutes and cooking time is 40 minutes.
· 1 tsp. olive oil
· 1 can tomato paste
· 4 cloves garlic (finely chopped)
· 2 onion finally chopped
· 6 plum tomatoes, cored and coarsely chopped
· 1 cup water
· 1/3 cup chopped fresh parsley
· ½ cup sweet peppers finally chopped
· 1 tbsp. Mrs. Dash Salt Free Seasoning Italian Medley
· 1 tbsp. Mrs. Dash Salt Free Seasoning Garlic and Herb
· 2 tbsp. black pepper
· 3 pounds mussels
· 1 pound of shrimp
Warm oil in a large pot with a tight-fitting lid over low heat. Add garlic, onions, sweet peppers and cook, stirring about 3 minutes. Stir in all seasoning and parsley. Add tomatoes; increase the heat to medium-high and stir for 1 minute more. Then pour in water and add paste and bring to a boil, let simmer for 30 minutes.
While sauce is simmering clean the mussels and prep the shrimp. To clean the mussels, scrub them with a stiff brush under cold running water. Scrape off any barnacles using the shell of another mussel and pull off the “beard” from each one. Rip the tail off the shrimp and devein.
Now it’s time for the fun part, time to add the shrimp and mussels. First add the shrimp for 5 minutes, cover and steam. Then add the mussels and occasionally giving the pan a vigorous shake, until all the mussels have opened, steam for another 5 minutes.
I had roasted some cut up eggplants to eat with my shrimp gumbo. Transfer the mussels on top of the eggplants. Spoon the broth over the mussels and sprinkle with parsley. Dinner is ready!