Mousehole Mussels In Tomato Broth

Mousehole Mussels in Tomato Broth is a classic Cornish dish that brings together the fresh flavors of the sea with the richness of a tomato-based broth. This recipe is perfect for a cozy dinner by the coast or a special gathering with friends and family.

Mousehole Mussels In Tomato Broth

Ingredients

  • 2 pounds fresh mussels, cleaned and debearded
  • 2 tablespoons olive oil
  • 1 onion, finely chopped
  • 2 garlic cloves, minced
  • 1 can (14 oz) diced tomatoes
  • 1 cup fish or vegetable broth
  • 1/4 cup dry white wine
  • 1 teaspoon paprika
  • Salt and pepper to taste
  • 2 tablespoons chopped fresh parsley

Instructions

  1. Heat the olive oil in a large pot over medium heat. Add the chopped onion and garlic, and sauté until softened.
  2. Pour in the diced tomatoes, fish or vegetable broth, and white wine. Stir in the paprika and season with salt and pepper. Bring the broth to a simmer.
  3. Add the cleaned mussels to the pot and cover with a lid. Cook for about 5-7 minutes, or until the mussels have opened.
  4. Discard any mussels that have not opened. Stir in the chopped parsley.
  5. Divide the mussels and broth into serving bowls. Serve hot with crusty bread for dipping.

Cooking & Preparation

Preparation time:
15 minutes
Cooking time:
20 minutes
Total time:
35 minutes
Cooking method
Stovetop

Nutritional facts per 1 serving

Calories
250 per serving
Protein
18g
Carbohydrates
10g
Fat
15g

Supplies

Large pot Lid Serving bowls

Tools

Cutting board Knife Wooden spoon

Serving suggestions

Serve the Mousehole Mussels in Tomato Broth with a side of crispy fries or a fresh green salad.

Tips & tricks

Be sure to discard any mussels that do not open after cooking to ensure they are safe to eat.

Cost

$20