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Mussels & Squid In a Spicy Tomato-Sausage Broth

Recipe courtesy of zimmysnook

Servings

4

Prep Time

10 minutes

Cook Time

30 minutes

Cuisine

French, Italian, Mediterreanean, Spanish

Category

Appetizer, Dinner, Main Course

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!

Ingredients

  • 1 tbsp olive oil

  • 1 medium red onion, finely diced

  • 1/2 tsp salt

  • 1 hot fennel sausage (or Italian sausage), casing removed, broken into small pieces

  • 2 tsp fennel seeds

  • 2 tsp dried, crushed red pepper flakes

  • 4 large garlic cloves, minced

  • 1-2 tsp hot chili puree

  • 1 1/2 cup dry white wine

  • 1/2 cup chopped flat leaf Italian parsley, plus more for serving

  • 2 cans diced tomatoes, 27 oz total

  • 1 cup chicken, vegetable or seafood stock, no salt added

  • 1 cup frozen corn kernels

  • 2 lbs fresh mussels, scrubbed and de-bearded

  • 3 large squid, cleaned, cut into 1/2-in rings

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  • Crusty bread, 1/2-in thick slices

  • 1 lemon, cut into 8 wedges

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  • NanoBond Essential Pan

Directions

  1. Heat an essential pan or Dutch oven over medium-low heat.

  2. 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.

  3. Add the wine, cook for 1-2 minutes scrapping the brown bits from the bottom of the pan.

  4. 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.

  5. 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.

  6. Discard any mussels that do not open. Sprinkle with chopped parsley.

  7. Bring the whole pot to the table and let everyone scoop small portions at a time.

  8. 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.

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  1. De-bearding simply means removing the seaweed-like fibers found sticking out of the shell. I pull them off when scrubbing them clean.