1/4 cup extra virgin olive oil
1/2 cup chopped yellow onion
1/4 teaspoon saffron threads
2 cans (14.5 oz each) Hunt's® Petite Diced Tomatoes, undrained
1 cup water
1 tablespoon drained capers
1/2 teaspoon grated lemon peel
1/2 teaspoon grated orange peel
2 tablespoons fresh lemon juice
2 tablespoons fresh orange juice
1 teaspoon crushed red pepper flakes
1 teaspoon kosher salt
2-1/2 pounds mussels, washed well, debearded
1 pound peeled and deveined jumbo shrimp with tail, thawed if frozen
1 loaf (16 oz each) artisan Italian bread, cut into 16 slices
|% Daily Value|
|Total Fat||13 g||20%|
|Saturated Fat||2 g||10%|
|Dietary Fiber||3 g||14%|
|Vitamin C||24 mg||41%|
|Vitamin A||734 iu||15%|
Heat oil in large deep skillet or Dutch oven over medium-high heat until hot. Add onions; cook and stir 2 to 3 minutes or until onions are tender.
Stir in saffron, undrained tomatoes, water, capers, lemon peel, orange peel, lemon juice, orange juice, red pepper and salt. Bring to a boil. Reduce heat to medium and simmer 10 to 15 minutes or until sauce thickens slightly, stirring occasionally.
Add mussels; return to a simmer. Add shrimp, cover and simmer 6 to 9 minutes or until mussels open and shrimp are opaque. Discard mussels that have not opened.
Serve in shallow soup bowls with the bread for dipping into the broth.
Cioppino is a fish stew made with tomatoes and several kinds of fish and shellfish. It was created by Italians in San Francisco.
Clean mussels just before cooking, since they die when debearded. Scrub with a stiff brush under cold, running water. Remove beard (dark threads protruding from shell) by pulling towards hinge or pointed end of shell using fingers and a dry towel.
For ease when serving, remove two-thirds of the mussels from their shells and discard shells. Ladle stew into serving bowls and garnish with the remaining mussels in the shell.
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