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.
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
- Heat the olive oil in a large pot over medium heat. Add the chopped onion and garlic, and sauté until softened.
- 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.
- Add the cleaned mussels to the pot and cover with a lid. Cook for about 5-7 minutes, or until the mussels have opened.
- Discard any mussels that have not opened. Stir in the chopped parsley.
- 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