Mussels & Squid In a Spicy Tomato-Sausage Broth

Mussels & Squid In a Spicy Tomato-Sausage Broth

zimmysnook

Servings

4

Prep Time

10 minutes

Cook Time

30 minutes

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

FOR SERVING:

  • Crusty bread, 1/2-in thick slices
  • 1 lemon, cut into 8 wedges

PRODUCTS TO USE:

  • 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.

NOTES:

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