Mussels in Spicy Tomato Broth (with Squid and Sausage). This savoury dish features fresh mussels and tender squid simmered in a flavourful broth infused with spicy sausage, tomatoes, and aromatic herbs. Perfectly balanced with a hint of heat and complemented by crusty bread for dipping.
When it comes to “comfort food” this ranks right up at the top! An easy, affordable meal that will warm your heart and soul, while satisfying your hunger and tantalizing your taste buds!
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Ingredients
- Olive oil
- Red onion
- Salt
- Hot fennel sausage (or hot Italian sausage)
- Fennel seeds
- Dried crushed red pepper flakes
- Garlic cloves
- Hot chili puree
- Dry white wine
- Diced tomatoes
- Stock homemade, or no salt added, chicken, vegetable or seafood
- Flat leaf Italian parsley
- Frozen corn kernels
- Fresh mussels
- Squid cleaned
For Serving
- Crusty bread
- Lemon
Instructions
Heat a 5-quart pot, pan or Dutch oven over medium-low heat.
Add the oil, onions and salt, cook for 2-3 minutes. Raise the heat to medium high, add the sausage and brown, breaking up the sausage into small pieces. Cook for 3-4 minutes. Then add the fennel seeds, crushed red pepper, garlic, hot chili puree and cook for 2-3 minutes more.
Add the wine, cook for 1-2 minutes scrapping the brown bits from the bottom of the pan.
Add tomatoes and chicken stock, bring to boil. Lower the heat to a simmer, add the parsley and corn, cover, then simmer for 5-10 minutes.
Raise the heat to high, add the mussels, cover and cook for 4-5 minutes. Add the squid rings, nestle them into the liquid. Cover and cook for 3-4 minutes more.
Discard any mussels that do not open. Sprinkle with chopped parsley.
Bring the whole pot to the table and let everyone scoop small portions at a time.
Serve mussels with bread for dipping, lemon wedges and a spoon… because you won’t want to waste a drop of this broth!
Also, don’t forget a bowl to discard the mussel shells in.
How to Prepare Fresh Mussels
- Inspect: Discard any mussels with cracked or broken shells, as well as any that are open and do not close when tapped.
- Scrub: Rinse the mussels under cold running water and scrub the shells with a stiff brush to remove any dirt, debris, or barnacles.
- De-beard: Check each mussel for its beard, a fibrous strand that may be attached to the shell. Grasp the beard firmly and pull it away from the shell in the direction of the hinge. Discard the beard.
- Soak (optional): Some recommend soaking the mussels in cold water for about 20 minutes to allow them to expel any sand or grit.
Related Recipes
Here are a few other mussel recipes you might like to try:
Equipment
This recipe was made (and served) in my Hestan NanoBond 5 Quart Essential pan, on my Hestan Dual Fuel Range in Pacific Blue. Proud Hestan and Hestan Culinary Ambassador. Opinions in this post are always my own.
Leave a Comment
If you get the chance to try this Mussels in Spicy Tomato Broth (with Squid and Sausage) recipe please drop back and leave us a comment and rating here. We would love to know what you think! Thanks Elaine & James 🙂
📖 Recipe
Mussels in Spicy Tomato Broth (with Squid and Sausage)
Ingredients
- 1 tablespoon olive oil
- 1 medium red onion finely diced
- ½ teaspoon salt
- 1 hot fennel sausage casing removed, broken into small pieces (or hot Italian sausage)
- 2 teaspoons fennel seeds
- 2 teaspoons dried crushed red pepper flakes
- 4 large garlic cloves minced
- 1-2 teaspoons hot chili puree
- 1½ cup dry white wine
- 2 cans 398 ml/13.5 oz diced tomatoes (or 1 can 796ml/27 oz)
- 1 cup stock homemade, or no salt added, chicken, vegetable or seafood
- ½ cup chopped flat leaf Italian parsley plus more for serving
- 1 cup frozen corn kernels
- 2 pounds fresh mussels scrubbed, de-bearded*
- 3 large squid cleaned, cut into ½-inch rings
For Serving
- Crusty bread ½-inch thick slices
- 1 lemon cut into 8 wedges
Instructions
- Heat a 5 quart pot, pan or Dutch oven over medium-low heat.
- Add the oil, onions & salt, cook 2-3 minutes. Raise the heat to medium high, add the sausage and brown, breaking up the sausage into small pieces. Cook for 3-4 minutes Then add the fennel seeds, crushed red pepper, garlic, hot chili puree and cook for 2-3 minutes more.
- Add the wine, cook for 1-2 minutes scrapping the brown bits from the bottom of the pan.
- Add tomatoes and chicken stock, bring to boil. Lower the heat to a simmer, add the parsley and corn, cover, then simmer for 5-10 minutes.
- Raise the heat to high, add the mussels, cover and cook for 4-5 minutes. Add the squid rings, nestle them into the liquid. Cover and cook for 3-4 minutes more.
- Discard any mussels that do not open. Sprinkle with chopped parsley.
- Bring the whole pot to the table and let everyone scoop small portions at a time.
- Serve mussels with bread for dipping, lemon wedges and a spoon… because you won’t want to waste a drop of this broth.
- Also, don’t forget a bowl to discard the mussel shells in.
- Please take 5 seconds to rate this recipe below. We would greatly appreciate it!
Notes
- Inspect: Discard any mussels with cracked or broken shells, as well as any that are open and do not close when tapped.
- Scrub: Rinse the mussels under cold running water and scrub the shells with a stiff brush to remove any dirt, debris, or barnacles.
- De-beard: Check each mussel for its beard, a fibrous strand that may be attached to the shell. Grasp the beard firmly and pull it away from the shell in the direction of the hinge. Discard the beard.
- Soak (optional): Some recommend soaking the mussels in cold water for about 20 minutes to allow them to expel any sand or grit.
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