Pan Stew of Shellfish and Tomatoes Recipe

Name: Pan Stew of Shellfish and Tomatoes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons extra virgin olive oil; 1 1/2 tablespoons sliced garlic; 1 1/2 pounds mussels, scrubbed and debearded; 1 cup dry white wine; Salt and freshly ground pepper; 3 large yellow tomatoes, peeled and cut into chunks about the same size as the mussels; 1 tablespoon finely chopped fresh purple or green basil; 1 1/2 teaspoons finely chopped fresh tarragon; 1 1/2 teaspoons finely chopped fresh flat-leaf parsley; 2 tablespoons unsalted butter (optional)

Servings: persons

1
Heat the olive oil in a large saute pan over medium-high heat until hot.
2
Add the garlic and saute briefly until light brown.
3
Add the mussels and white wine and season with salt and pepper.
4
Stir, then cover and cook until the mussels begin to open, about 2 minutes.
5
As they open, transfer them with a slotted spoon to a plate.
6
Discard any that do not open.
7
Cook the juices over medium-high heat until reduced by about half.
8
Add the tomatoes and cook quickly, just until they begin to color the juice, about 30 seconds.
9
Do not overcook or they will melt into the sauce (which is hardly a terrible crime).
10
Add the herbs and the butter, if using.
11
When the butter has melted, return the mussels to the pan with any juices accumulated on the plate.
12
Stir, and toss just to reheat.
13
Serve immediately.

140

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 tablespoons extra virgin olive oil, 1 1/2 tablespoons sliced garlic, 1 1/2 pounds mussels, scrubbed and debearded, 1 cup dry white wine, and more.

Yes, Pan Stew of Shellfish and Tomatoes falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Pan Stew of Shellfish and Tomatoes

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions