Mussels In Spicy Tomato Broth
Enjoy a taste of Prince Edward Island with these succulent mussels bathed in a fragrant garlic, white wine, and tomato sauce. Each bite captures the fresh breeze of the island, especially when served with crispy tomato toast to soak up every last drop.
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.
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
Cooking Times for Mussels
Serving Size: Approximately ½ pound of mussels per person with sauce and bread
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Amount of Mussels
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Approximate Cooking Time
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1 pound
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4-5 minutes
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2 pounds
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5-6 minutes
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5 pounds
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6-8 minutes
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10 pounds
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8-10 minutes
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