Mussels In Spicy Tomato Broth. Fresh, flavourful, and straight from the sea. These mussels simmered in a spicy tomato broth are the perfect way to experience the magic of Prince Edward Island, Canada’s Food Island. Made right here in a cozy chalet by the bay, where the ocean breeze mixes with the incredible flavours of PEI’s local seafood.
This recipe is simple, quick, and perfect for any seafood lover’s table. Gather around with friends, dip, and savour the flavours of the coast.
Read about our incredible experience at Prince Edward Aqua Farms in PEI where Trevor took us out on his boat to experience mussel farming firsthand!
This recipe for Mussels In Spicy Tomato Broth was inspired during our trip to PEI – Canada’s Food Island in sponsorship with Canada’s Food Island. and Food Bloggers of Canada. Opinions in this post are our own!
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Ingredients
- Mussels
- Olive oil
- Onion
- Garlic
- *Chestnut paste (if available)
- Vegetable seasoning
- White wine
- Crushed tomatoes
- Hot sauce
- lemon
- Fresh parsley, chopped
- Loaf of bread
See recipe card below for quantities.
Optional Garnish
- *Dried rose petals (if available)
- *Fermented gooseberries (if available)
*Chestnut paste, dried rose petals and fermented gooseberries were given to us from Nick, a professional restaurant forager. He introduced us to over 30+ foraged ingredients and shared his fascinating fermentation techniques at our North Shore Canteen lunch experience. While these foraged items add unique flavours, they are not necessary for a fantastic dish.
Instructions
Prepare the Mussels
Rinse the Mussels: Place them under cold running water. Mussels naturally open when out of water, so tap any open shells to see if they close. If they do not, discard them.
Debeard the Mussels: Most farmed mussels come debearded but check for any remaining fibers. Remove by grasping them with a paper towel or gently scraping with a knife.
Make the Sauce
In a large, wide pot, heat the olive oil over medium-high heat. Once shimmering, add the diced onion and cook for 3-4 minutes before adding the garlic and chestnut paste. Then cook for 1-2 minutes until the garlic is fragrant. Season with vegetable seasoning.
Add the white wine, stirring to deglaze the pot. Let it simmer for about 2 minutes until reduced slightly.
Pour in the crushed tomatoes, bring to a boil, and let simmer for 5 minutes. Add a few dashes of hot sauce. Test as the sauce simmers and add more if desired.
Steam the Mussels
Nestle the mussels into the sauce, cover the pot, and steam over medium heat. The mussels are done when the shells are open for about 5-6 minutes. Discard any that remain closed.
Garnish & Serve
Squeeze fresh lemon juice over the mussels and sprinkle with chopped parsley. For an extra touch, garnish with dried rose petals and fermented gooseberries if available.
Serve with toasted bread on the side to soak up the delicious sauce.
Watch how this recipe was made here
Tips for Cooking Mussels
Cooking mussels is quick, easy, and rewarding if you follow these simple tips to ensure they are safe, flavourful, and perfectly tender:
| Buy Fresh, Live Mussels Choose mussels that smell like the ocean—fresh and briny, not fishy. They should have tightly closed shells or close when tapped. Avoid any with cracked or broken shells. |
| Keep Them Cold and Moist Store mussels in the refrigerator in a bowl covered with a damp cloth. Avoid storing them in water or an airtight container, as they need to breathe. |
| Clean the Mussels Thoroughly Rinse: Just before cooking, rinse mussels under cold water to remove any sand or grit. Debeard: While farmed mussels are usually debearded, check for any remaining fibers (the “beard”) sticking out from the shell. Remove by pulling with a paper towel or by scraping gently with a knife. |
| Discard Any Dead Mussels If a mussel remains open after rinsing and tapping, or if it has a broken shell, discard it. Also, discard any mussels that remain closed after cooking. |
| Do Not Overcook Them Mussels cook quickly—usually in 5-6 minutes. They are done when the shells pop open. Overcooking will make them tough, so keep an eye on them. |
| Use a Large Pot with a Lid Use a wide pot to give the mussels room to open up. Cover the pot tightly to steam them properly. This ensures even cooking. |
| Serve with Dipping Bread Mussels release a delicious briny broth as they cook. Serve with crusty bread or toast to soak up all that flavourful sauce. |
| Large Batch Tip: If you are cooking a large batch, shake the pot occasionally while steaming to redistribute the mussels and ensure they all cook evenly. |
Cooking Times for Mussels
Serving Size: Approximately ½ pound of mussels per person with sauce and bread
| Amount of Mussels | Approximate Cooking Time |
| 1 pound | 4-5 minutes |
| 2 pounds | 5-6 minutes |
| 5 pounds | 6-8 minutes |
| 10 pounds | 8-10 minutes |
PEI – Discover Canada’s Food Island – Part 3 Blog Series
Leave a Comment
If you get the chance to try this Mussels In Spicy Tomato Broth we’d love to hear how it turns out! If you try it, please leave us a review or tag us in your photos—your feedback means the world to us!
Mussels In Spicy Tomato Broth
Ingredients
- 2 pounds Prince Edward Aqua Farms Mussels
- 2 tablespoons olive oil
- 1 medium onion diced
- 3 cloves of garlic chopped
- 1 teaspoon vegetable seasoning
- 1 cup white wine such as a Sauvignon Blanc, Pinot Grigio or an Unoaked Chardonnay
- 2 cans of crushed tomatoes 14 oz each
- Hot sauce to taste (use a milder sauce if you do not like it too hot and a hotter sauce for a kick.)
- ½ lemon
- Handful of fresh parsley chopped
- Loaf of bread toasted (preferably tomato-flavoured or rustic sourdough)
Optional Garnishes
- Dried rose petals if available
- Fermented gooseberries if available
Instructions
Prepare the Mussels
- Rinse the Mussels: Place them under cold running water. Mussels naturally open when out of water, so tap any open shells to see if they close. If they do not, discard them.
- Debeard the Mussels: Most farmed mussels come debearded but check for any remaining fibers. Remove by grasping them with a paper towel or gently scraping with a knife.
Make the Sauce
- In a large, wide pot, heat the olive oil over medium-high heat. Once shimmering, add the diced onion and cook for 3-4 minutes before adding the garlic. Then cook for 1-2 minutes until the garlic is fragrant.
- Season with vegetable seasoning
- Add the white wine, stirring to deglaze the pot. Let it simmer for about 2 minutes until reduced slightly.
- Pour in the crushed tomatoes, bring to a boil, and let simmer for 5 minutes. Add a few dashes of hot sauce. Test as the sauce simmers and add more if desired.
Steam the Mussels
- Nestle the mussels into the sauce, cover the pot, and steam over medium heat. The mussels are done when the shells are open for about 5-6 minutes. Discard any that remain closed.
Garnish & Serve
- Squeeze fresh lemon juice over the mussels and sprinkle with chopped parsley. For an extra touch, garnish with dried rose petals and fermented gooseberries if available.
- Serve with toasted bread on the side to soak up the delicious sauce.
Leave a Review
- We’d love to hear how it turns out! If you try it, please leave us a review or tag us in your photos—your feedback means the world to us!
Video
Notes
Amount of Mussels | Approximate Cooking Time |
1 pound | 4-5 minutes |
2 pounds | 5-6 minutes |
5 pounds | 6-8 minutes |
10 pounds | 8-10 minutes |
These are such a delicious way to enjoy mussels! Thanks for the great recipe!
Hi Shanley,
Thank you! We love this recipe because it is simple, quick and delicious! Don’t forget to choose PEI mussels when making this recipe!
Have a great day!
Elaine & James