Roasted Red Pepper Steamed Mussels

Roasted Red Pepper Steamed Mussels
Total Time

10 min.

Serving & Size

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Roasted Red Pepper Bisque with Gouda makes a rich, flavourful broth for the mussels. Use the ciabatta buns to sop it up.

Recipe Yields:

NOTE: Use your professional judgement when resizing recipes. Seasoning, cooking times, etc, may require adjustment.

Ingredients Metric Imperial
water 60 mL 1/4 cup
olive oil 60 mL 1/4 cup
diced onion 375 mL 1 1/2 cups
sliced garlic (approx. 12 cloves) 90 mL 6 tbsp
salt and pepper, each 2 mL 1/2 tsp
dry white wine 1 L 4 cups
Campbell’s® Verve® Tomato Roasted Red Pepper Bisque with Gouda
1 pouch (1.81 kg)
1 pouch (4 lb)

A rich and smokey tomato bisque accented with Gouda cheese, fresh cream, pureed roasted red bell peppers, crushed garlic and sweet basil leaves.

mussels 6 lb
ciabatta buns, sliced lengthwise (each 6 oz/170 g)
olive oil 45 mL 3 tbsp
finely chopped fresh parsley 175 mL 3/4 cup
1. Heat 1 tsp (5 mL) oil in skillet set over medium heat; cook 2 tbsp (30 mL) onion, 1 1/2 tsp (8 mL) garlic, and pinch each of salt and pepper for about 2 minutes or until slightly softened. Pour in 1/3 cup (75 mL) dry white wine; bring to boil. Boil for 2 minutes.
2. Stir in 1/3 cup (80 mL/) soup and 1/4 cup (60 mL) water; bring to simmer. Tap any open mussels, discarding any that do not close. Add 1/2 lb (113 g) mussels. Reduce heat to medium-low; cover and let mussels steam for about 5 minutes or until mussels open, discarding any mussels that do not open.
3. Meanwhile, toast 1 ciabatta bun under broiler or salamander for 1 minute. Brush with 1/2 tsp (3 mL) olive oil.

Recipe Tip

  1. Transfer mussels to serving dish. Sprinkle with 1 tbsp (15 mL) parsley. Serve with 1 ciabatta bun.

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