mussel

Giada De Laurentiis' Cioppino, an Italian-American fisherman's stew, is a lighter alternative to heavy holiday meals, from Everyday Italian on Food Network.

Cioppino

olive oil

fennel bulb,

onion, chopped

shallots,

salt

garlic cloves, finely chopped

red pepper

tomato paste

tomatoes

dry white wine

fish stock

bay leaf

manila clams, scrubbed

mussels, scrubbed, debearded

large shrimp, peeled and deveined

fish

Heat the oil in a very large pot over medium heat. Add the fennel, onion, shallots, and salt and saute until the onion is translucent, about 10 minutes. Add the garlic and 3/4 teaspoon of red pepper flakes, and saute 2 minutes. Stir in the tomato paste. Add tomatoes with their juices, wine, fish stock and bay leaf. Cover and bring to a simmer. Reduce the heat to medium-low. Cover and simmer until the flavors blend, about 30 minutes.

Add the clams and mussels to the cooking liquid. Cover and cook until the clams and mussels begin to open, about 5 minutes. Add the shrimp and fish. Simmer gently until the fish and shrimp are just cooked through, and the clams are completely open, stirring gently, about 5 minutes longer (discard any clams and mussels that do not open). Season the soup, to taste, with more salt and red pepper flakes.

Overall, this is a great recipe but my rating of 4 vs. 5 stars is because it needs a couple of tweaks.  First, I doubled the recipe because I had 12 over for dinner Xmas eve.  I've been enjoying my mother's Cioppino as long as I can remember because we celebrate my sister's birthday every Xmas eve; her actual birthday is Xmas.  I consider myself a Cioppino aficionado!!!!  Plus, I wanted to give my mom a break AND try to make it for the first time myself.  The fennel is really key too.  Don't skimp on onions, shallots or garlic and use all of it generously.  So I had the sauce simmering before adding the seafood and my husband walked in and said, "This is is not going to feed 12 people."  He was absolutely right.  Thank goodness I had a huge Costco size jar of Rao's plain marinara - the choice of most chef's if one must buy.  I dumped it in, even added more wine and let it simmer much longer - like 1.5 hours longer than the recipe calls for.  This is an important step because if you don't let the sauce simmer, the fennel needs to soften (even after sauteing it stays very firm and crunchy) and simmer more in the sauce/soup.  It also needed a touch of Italian seasoning - to your taste; it just needed it...Because it was Xmas eve, we individually broiled lobster tails and placed it on top of the soup as a final touch.  It was really good.

I've made this recipe AS IS, and it is excellent. Other times, unable to find seafood stock I've used chicken stock with clam juice to match the amount with success. I've used a little less onion, less shallot, more wine, whatever, crushed tomatoes instead of diced, etc, and basically this is an extremely forgiving recipe. I highly recommend making it. Do not skip the fennel or wine! 

Every Christmas Eve I make this recipe and it is perfect! I serve w pasta &amp; crusty bread on the side for dipping. The kids and adults look forward to it every year as part of the feast of 7 fishes! Thanks Giada 

<div>We made this tonight. We made a few changes to suit what we had in the frig and cabinet;  and ended up with fabulous cioppino.</div><div>1. I added 1 cup of chopped celery.</div><div>2. No shallots (non in our frig at the time)</div><div>3. I sauted the vegies in 1 cube of butter with a 1/2 tsp salt, instead of oil.</div><div>4. I made my fish stock from 1/2 lb. of raw shrimp, shells on, in 5 cups of boiling water.</div><div>5.We had a can of oysters in the cupboard, so we used the juice and added the oysters with the fish.</div><div>6. No crab.</div><div><br /></div><div>7. I used very good white wine.</div><div>8. At the last minute I added 1 more tsp. of salt, 1 tbls. Sugar, and 1/2 cup cheap red wine.</div><div>9. The bag of frozen fish had calamari, so I lightly sauted the pieces in butter before adding them.</div><div>It was fabulous. </div><div>P.S. We used 1 bag of CostCo frozen seafood; Mussels, shrimp, calamari, and 1 pound frozen cod (costco), the 1/2 pound shrimp from the broth (shells off), and the oysters from the can. </div><div><br /></div><div>The fennel is a MUST! </div><div>Thank for the base recipe!</div><div><br /></div>

Made the broth portion of this tonight with the intention of heating it and adding the seafood tomorrow.  My husband and I couldn’t stop “sampling”the broth all night.  It’s delicious.  Looking forward to tomorrow when we finally add the proteins.  

I cooked this Cioppino tonight for a dinner party and everyone was raving over it!  I love to cook and this is one of the best meals I have ever made.  It all started because I had some leftover seafood broth I saved from a Lousinana Boil I made last week with lobster, shrimp, mussels, potatoes, onions, celery, Old Bay and all the other ingredients it entails.  I altered this recipe to my tastes by adding some ground Italian sausage and a lb. of Maine crab meat to the shrimp, mussels and clams.  I also made saffron yellow rice to serve in the bowls with the Cioppino poured over it.  And I made garlic &amp; Italian herb butter I spread over a sliced bagette loaf of bread baked and then broiled to a nice toasty crunch.  This dish is going to be a top favorite to repeat many times in the future.  I highly recommend this recipe.  Simply delicious!  

It's already been said how great this recipe is, but I want to second the person who suggested scallops. For the fish, we used 3/4 lb. sea scallops cut in half laterally, and 3/4 lb. halibut. As said before, the timing for each fish is perfect. Even though it says it takes 90 minutes, this is a really easy recipe to make. It's hard to go wrong. The hardest part, really, is finding the most pristine shellfish and fish and being willing to spend the money for them. This was our Christmas dinner, and there were raves all around from the youngest to the oldest. This one's a keeper. And, it's very pretty!

I followed the recipe verbatim, but also included sea scallops.  This cioppino turned out better than any I've ever had anywhere. My sixteen year old son agrees that this is absolutely delicious!  The soup could easily stand on its own. The fennel is delightfully subtle alongside the onion, shallot, garlic and tomato. With all of the wonderful seafood, it's truly unbeatable.  The timing of the seafood additions was just right.  The mussels were plump and tender. I added the scallops with the shrimp and those were cooked perfectly.  I served this with buttery garlic sourdough baguette lightly toasted under the broiler.  Dipped in the soup, it's like heaven on Earth!  Thank you, Giada!

Made this last night and it turned out amazing.  I added some smoked paprika to the broth and it was heavenly.  Highly recommend it. 

This is one of our very favorite recipes.  It's relatively easy and quick so we can do it whenever we feel like a seafood fix.  And, the results are AMAZING!  This ciopinno is better than any similar dishes we've had in restaurants.  We usually do just half a recipe, and this gives us two dinners.  We've made the ciopinno using fish stock, seafood stock, and even clam stock interchangeably without noticing any important difference.  We routinely add scallops (same amount as the shrimp) which we cut in half cross-ways to get thinner rounds.  Our favorite fish for this dish is halibut.  It stays firm during cooking and seems to "fit."   In our view, sea bass isn't as good, and fish like cod, haddock, snapper, and grouper break up during cooking.  We sometimes add a bit of cod, however, to get some smaller pieces of fish throughout.  We've also tried lobster and king crab, but felt they only added to the price.  TRULY WONDERFUL!!

https://www.foodnetwork.com/videos/giadas-cioppino-0228316

Learn how to make Giada DeLaurentiis’ take on Cioppino.  This Italian-American soup is a lighter alternative to heavy holiday meals.

Giada DeLaurentiis' Cioppino

Mussels are the easiest choose-your-own-adventure one-pot meal around, and I intend to prove it to you. This version uses my standard steamed mussel technique and combines it with flavors from Central Thailand to create a dish whose basic process is pretty much identical to the French version, but whose end results are entirely different.

Steamed Mussels With Thai-Style Coconut-Curry Broth Recipe

cilantro, leaves

garlic,

coriander seeds

Thai chilies or red chili flakes

Kosher salt

(15 ounce) can coconut milk (do not shake before opening)

vegetable or canola oil

Thai green curry paste

sugar

fish sauce,

mussels (see note)

Combine cilantro stems, half of garlic, half of shallot, coriander seed, dried chili, lime zest and a small pinch of kosher salt in a mortar and pestle. Pound and grind until a smooth paste is formed.

Scoop 2 tablespoons of thick cream from the top of the can of coconut milk and add to a large saucepan. Add oil and heat over medium heat until shimmering and sputtering. Add remaining garlic and shallots, pounded paste, and the store-bought curry paste. Cook, stirring and scraping the paste around the bottom of the pan until very aromatic, about 4 minutes. Add remaining contents of coconut milk can, sugar, and fish sauce. Bring to a simmer and cook until rich and aromatic, about 3 minutes. Season to taste with more fish sauce as desired.

Add mussels, stir, cover, and cook, shaking pan constantly and peeking every 30 seconds to stir. As soon as all the mussels are open, stir in chopped cilantro leaves, fresh chili, and lime juice. Serve immediately, with additional limes at the table.

Mussels with Thai Red Curry recipe | Epicurious.com

(1/2 stick) butter

plum tomatoes, seeded, chopped

garlic

ginger

coconut milk

(or more to taste) Thai red curry paste

cilantro

Thai Mussels

mussels

onion

red chilli

knob(s) ginger

clove(s) garlic

lemongrass

glug(s) oil

400 ml coconut milk

soy sauce

splash(es) fish sauce

handful(s) fresh coriander

lime

Looking for a mussels recipe with Wow factor? This is it. Fresh mussels cooked in and served with a spicy coconut curry broth.

Coconut Curry Mussels

lbs of mussels, cleaned and debearded

vegetable oil

yellow onion, chopped

thai chili, finely chopped (can substitute good pinch of chili flakes)

ginger, minced

curry powder

chicken broth

coconut milk (13.5 fl. oz.)

kaffir lime leaves* (optional)

Lime wedges

"Hi Elise,\r\nI have made this recipe a couple of times and everyone raves but I don't understand one section of your directions. After adding the coconut milk and bringing to a boil you say \"drain then add mussels\" if I drain what am I adding the mussels to. I have always skipped this process but could you explain to me what I am possibly misunderstanding.\r\nThx"

"For anyone looking over the comments about curry, wet Thai paste curry versus the standard U.S. powder curry (such as Spice Islands brand):  the two types of curry would make completely different taste profiles.  I suggest you start with the powdered curry, which will give you a sweeter dish (which I would prefer with mussels) and then give the paste a try.  I would suggest a red curry paste for this dish.  So with Garrett's recipe, you actually get two for the price of one!  (If you try yellow, green, panang curries, you can multiply it further.)  All of them will be wonderful."

"Hi, I was wondering about what curry powder you used? Yellow one?\n\nAnd by, \"reduce half\" you mean one should bring it to a boil, and allow to boil until it has reduced by half?\n\nThanks!\n\nJust use the yellow curry powder you see in the spice section of the store. Reduce by half means just that, yes. ~Garrett"

Soak raw mussels in cold water, then de-beard: Place mussels in a bowl of cold water so the mussels will spit out any sand or mud. Let them sit for 10 minutes. Drain and repeat. Toss any mussels that are open as these are dead.
Debeard the mussels, pulling out their byssal threads (aka: their "beards") and place them in a bowl of cold water until ready to use.

Sauté onions, chiles, ginger, curry powder: Heat the oil in a pot (large enough to hold all of the mussels) on medium high heat and add the onion and stir for a few minutes until they become soft and slightly translucent.
Add the chilies, ginger, and curry powder and stir for a minute until fragrant.

Add broth and reduce, then add coconut milk, salt, lemon grass, kaffir lime leaves: Add the chicken broth and reduce half. Add the coconut milk, salt, lemongrass and kaffir lime leaves if using and bring to a boil.

Add mussels: Drain and add the mussels, reduce heat to medium and cover with a tight fitting lid. Cook for 6-7 minutes until the mussels open.
 
Discard any that are closed as these were dead before cooking. (Some may only be slightly open, if you have to debate on whether it's good to eat or not, toss it.)
Spoon mussels into bowls and pour over with broth. Garnish with chopped cilantro and juice from lime wedges.

"I’ve made these multiple times. Definitely a winner. Top recipe of mine now. Thank you!!"

"Made this for dinner and it tasted great! Never had mussels before, it was a wonderful first try. The curry was a bit too mild for my Malaysian taste buds (extra spicy curries are a staple here!), so I'm upping the thai chili count to 3 instead of 1 next time. Thanks a bunch, Garrett and Elise!"

Classic French Mussels

shallots, finely chopped

mussels,

heavy cream

unsalted butter,

fresh parsley, chopped

Crusty bread, to serve

Heat the olive oil in a large pot over medium-high heat. Add the shallots and garlic and cook until softened, about 5 minutes. Add the mussels, wine, cream, butter, and parsley and season well with salt. Give it a good stir, cover the pot, and cook until mussels open and are cooked through, about 10 to 15 minutes. Divide the mussels and the juices between 2 bowls and serve with the crusty bread.

<div>I bought fresh mussels from the market and made this recipe last night..... it was amazing and so easy.  I much prefer this sauce to a tomato based sauce as it allows the taste of mussels to shine.<br /></div>

This is an amazing recipe. My wife and I have it for our anniversary every year. If you have any of the broth left over, have it over linguine and Romano cheese. It is amazing!

OUTSTANDING! Easy with incredible depth of flavor. You’ll look like a super star chef. 

WOW this dish is wonderful. I found a keeper. I did add lots more garlic than this dish calls for. Can never have too much garlic.

Wow, so easy and tastes delicious! Thanks for the recipe!!!

I was looking for a classic recipe for mussels like this to add fennel powder to imitating a recipe I absolutely LOVED in a restaurant in Seattle. I stumbled on this one. If you like fennel like I do put 3 pinches of the powder in and let it permeate the sauce. With a good crusty bread the dish will taste even more sublime!


Delicious. Better than many restaurant mussels. Served with baguette the 1st night. Made pasta the second night by reducing leftover broth, then adding almost cooked pasta to sauce to finish cooking in the sauce. Added leftover mussels at the end. OH MY GOSH ....delicious

First time I made steamed mussels, so was looking for a simple recipe and found this one.  This recipe was easy and great!  I didn't add the heavy cream as I have a dairy allergy, but it was excellent without.  Mine were done in 10 minutes.  Don't know if this is necessary, but I saw that Ina Garten recommended presoaking the mussels in a bowl of water for 30 minutes with some flour added to make them release any sand, before cooking.  I did it and then removed the "beards" by hand.

Loved it! It made some kids fans of Mussels too!

Mussel Chowder Recipe | Epicurious.Com

leeks

carrots,

orange bell peppers, finely chopped

shallot,

black pepper

unsalted butter

garlic cloves, minced

crusty bread

A traditional French dish, mussels mariniere, or moules mariniere. Mussels steamed in white wine, served in sauce of juices from the mussels, wine, butter, and shallots.

Mussels In White Wine Sauce

butter

shallots

flour (optional, omit for gluten-free version)

parsley

"I have a friend with an onion aversion. Do I up the garlic instead?"

Mussels in White Wine Sauce

Clean and prep mussels: Put the mussels in a bowl of salted water (1 Tbsp salt per quart of water) for 10-15 minutes. Throw out any that are wide open or refuse to close when you handle them as these ones are likely dead.
Looking over the closed mussels, see if any still have their beards (long hairy byssal threads which help anchor the mussel to surfaces) and pull them out, pulling slowly and strongly towards the hinge of the shell.

Put wine, mussels in bottom of large pot, steam until mussels open: Put 1/2 cup of dry white wine in the bottom of a large pot (at least 4-quart). Add the mussels to the pot. Cover and bring to a boil and then reduce the heat to low. As the mussels cook, they will release their highly flavored water into the pot.
 
Cook until shells have opened, and the mussels are just cooked, looking steamed and soft, 5 to 7 minutes. Take care not to overcook, or the mussels will be rubbery and hard.

cooked mussels, save the cooking liquid: Once the mussels are cooked, carefully remove them from the pot to a bowl, one-by-one using tongs, including those that have broken loose from their shells. Do not discard the liquid in the pot!
Let the water in the pot settle for a minute. Any grit will settle to the bottom. Gently pour out the cooking water into a measuring cup, leaving the grit in the pot to discard of later. If the water you've measured out is still a little gritty, filter out the grit using a sieve.

Sauté shallots and garlic in butter, add flour: Melt the butter in a medium-sized saucepan. Add the shallots and cook a couple minutes until translucent. Add the garlic and cook a minute more. If you want your sauce to be a little thick, add a teaspoon or two of flour to the pan, stir to combine. (Otherwise skip the flour.)

Add mussel cooking water to create sauce: Slowly add about a cup of the filtered mussel cooking water to the saucepan, stirring to create a smooth sauce. Add the minced parsley to the sauce.

Pour sauce over mussels to serve: Place mussels in serving bowls. Pour some sauce over each bowl of mussels.
Serve immediately. Serve with crusty bread for dipping in the sauce.

"I loved it!, we live in Switzerland :-( so no sea, I miss eating shell food in general, so  finally there is a wholesaler who now brings fresh sea food, i managed to get some, used this recipe \r\nand ate a kilo just by myself :-))"

"Yum! Served these with a baguette to soak up that sweet briny goodness."

"Fantastic, whole family loved them so doing the same next week"

"Amazing recipe! However I felt it was missing a little bit of sweetness. Added in 1.5 Tpsn of Palm sugar. It definitely made the dish pop."

Sunny's Easy Mussels and Shrimp Paella Pouches

Hungarian paprika

garlic, grated on a rasp

lemon

salt and black pepper

(cooked) mussels,

white onion, thinly sliced

cherry tomatoes, halved

Two 8- to 10-ounce bags microwaveable Spanish rice

frozen peas

curly parsley

For the seafood: Combine the olive oil, paprika, garlic, lemon zest, a pinch of salt and a few grinds of black pepper in a small bowl. Combine the frozen mussels and shrimp (still frozen) in a large bowl and drizzle the mixture over the top. Toss the seafood to evenly coat.

For the pouches: Lay four 16- to 20-inch-long pieces of nonstick aluminum foil out on a flat surface and top each one with a piece of parchment paper the same size. Divide the ingredients equally amongst each pouch, starting with the onions in the center of each in a 3-by-5-inch rectangle. Top the onions with the tomato halves, a pinch of salt, rice, peas, then seafood. To close, pull the long sides up over the mixture to meet and fold down together leaving some room for steam (about an inch above your pile), then close the short ends and fold upwards for easy opening.

Arrange the pouches on a baking sheet if using the oven, just in case you have a tiny spill. Bake or place the pouches over the indirect heat and cook for 25 minutes. Remove one and open gently; if the mussels are not open and the shrimp are still a bit underdone, close and continue to cook for 5 more minutes. Remove the pouches, and, when cool enough to handle, open and spritz with lemon and garnish with parsley.

This recipe is amazing!    It was so easy.  I will definitely make this again and again.  Next time I will use shrimp without tails - pulling the tails off was a little messy.  Thanks Sunny!

Very tasteful  however the Spanish rice did not fully cook after thirty minutes 

I made these on a Sunday night as a fun meal for our adult son and was pleasantly surprised! I used fresh shrimp and mussels as we are in Louisiana. I added red bell pepper to my already-prepared pecan  and wild rice and added a pinch of saffron. The results were outstanding. The possibilities for variation are broad: corn, green beans, sausage, fish fillets, etc. The flavors are special. This is a winner for a backyard gathering or a holiday meal. This will be a regular meal in our household!

I made this the other night because I wanted something that was tasty and looked like something my little farm kitchen would not have turned out. It did not disappoint! Thank you for another yummy, Fantabulous recipe.

This is a winner! Super easy, super quick, super flavorful!! Thanks Sunny!

An easy version of cioppino, the classic San Francisco fisherman's stew with tomatoes, wine, mussels, scallops, shrimp, and fish.

Easy Cioppino Recipe

extra virgin olive oil,

medium shallot, thinly sliced (about 1/4 cup)

red chili flakes

oregano

garlic, minced (about 2 teaspoons)

red wine

cockles

shrimp,

lemon,

Country bread, toasted and rubbed with extra-virgin olive oil,

Heat the oil in a 12-inch skillet over medium-high heat until shimmering. Add the shallot with a pinch of salt and stir until softened, about 2 minutes. Add the garlic, chili flakes, and oregano, and cook until the garlic is fragrant, about 30 seconds. 

Add the tomatoes and stir until the tomatoes soften and begin to break down. Crush with a wooden spoon or potato masher. Add the red wine and adjust the heat to bring to a simmer and cook until the sauce begins to thicken, about 8 to 10 minutes. Add the seafood, cover, and cook until the cockles or mussels have opened (discard any that don't open within a reasonable time after the rest have opened), and stirring so that the fish breaks up. Season to taste with salt and pepper.

Divide between serving bowls, top with the parsley, drizzle with olive oil, and serve with a lemon wedge and a slice of bread. 

Good olive oil

(1/2-inch-diced) fennel bulb

(1/2-inch-diced) yellow onion (1 large)

garlic (3 cloves)

fennel seeds

red pepper flakes

(28-ounce) can crushed tomatoes,

seafood stock, preferably homemade (recipe follows)

dry white wine,

sea scallops,

mussels, scrubbed

Pernod

Garlic Toasts, for serving (recipe follows)

shrimp

yellow onion (2 onions)

celery stalks, chopped

garlic cloves,

thyme

baguette

garlic clove,

Close-up of Cioppino, as seen on Barefoot Contessa: Back to the Basics, Season 16.

Heat 1/4 cup olive oil in a large (12-inch) heavy pot or Dutch oven, such as Le Creuset, over medium heat. Add the fennel and onion and saute for 10 minutes, until tender. Stir in the garlic, fennel seeds, and red pepper flakes and cook for 2 minutes, until fragrant. Add the tomatoes, stock, wine, 1 tablespoon salt, and 1 teaspoon black pepper. Bring to a boil, lower the heat, and simmer uncovered for 30 minutes. The stock will be highly seasoned.

Add the seafood in the following order: first the cod, then the shrimp, scallops, and finally the mussels. Do not stir! Bring to a simmer, lower the heat, cover, and cook for 8 to 10 minutes, until all the seafood is cooked and the mussels are open. Stir in the Pernod, being careful not to break up the fish; cover and set aside for 3 minutes for the flavors to blend. Discard any mussels that have not opened. Ladle into large shallow bowls, sprinkle with parsley, and serve hot with Garlic Toasts.

Warm the oil in a medium pot set over medium heat. Add the shrimp shells, onions, carrots, and celery and cook for 15 minutes, until lightly browned. Add the garlic and cook for one more minute. Add 1 1/2 quarts water, the wine, tomato paste, thyme, 1 tablespoon salt, and 1 1/2 teaspoons pepper. Bring to a boil, lower the heat, and simmer for one hour. Strain through a sieve, pressing on the solids. You should have approximately 1 quart of stock. If not, add enough water or white wine to make 1 quart.

Cool completely, transfer to containers, and refrigerate for up to 3 days or freeze for up to 1 month. 

Slice the baguette diagonally in 1/4-inch-thick slices. Depending on the size of the baguette, you should get 20 to 25 slices.

Lay the slices in one layer on a sheet pan, brush each with olive oil, and sprinkle generously with salt and pepper. Bake for 15 to 20 minutes, until browned and crisp. As soon as they're cool enough to handle, rub the top of the toasts with a cut side of the garlic. Serve at room temperature.

Love this dish. Instead of using fresh fennel, I crushed the fennel seeds. I think it tastes better given that the fennel sometimes can overpower the recipe.

What a fabulous recipe! I made this for my husband’s birthday, who is forever searching for the perfect cioppino. He absolutely loved it! It was rich and had wonderful depth of flavors. I had never attempted this type of recipe before and had to search a bit for Pernod, but it turned out perfectly. I’ve yet to find an Ina recipe that isn’t amazing! 

Really tasty. My husband said this might be the best meal I have ever made. 

Absolutely fabulous.  Substituted clams for mussels as that was what was available.  Easy and delicious.  Thanks Ina!

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