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A top down image of large pot of mussels and squid in a tomato broth. A portion is being spooned out into a bowl.

Mussels & Squid in a Spicy Tomato-Sausage Broth

When it comes to “comfort food” this ranks right up at the top! A pot of rich, flavourful, somewhat spicy broth, hot fennel sausage, mussels, squid and fresh crusty bread. An easy, affordable meal that will warm your heart & soul, while satisfying your hunger and tantalizing your tastebuds!
Prep Time 10 mins
Cook Time 30 mins
Total Time 40 mins
Course Appetizer, Dinner, Main Course
Cuisine French, Italian, Mediterranean, Spanish
Servings 4 people

Ingredients
  

  • 1 tablespoons 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
  • cup dry white wine
  • ½ cup chopped flat leaf Italian parsley plus more for serving
  • 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
  • 1 cup frozen corn kernels
  • 2 pounds fresh mussels scrubbed, de-bearded*
  • 3 large squid cleaned, cut into 1/2-inch rings

For Servings

  • Crusty bread 1/2-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.

Notes

*De-bearding simply means removing the seaweed-like fibers found sticking out of the shell. I pull them off when scrubbing them clean.
 
Keyword affortable meal, easy recipe, mussels, quick and delicious, squid
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