Smoked Mussels in Spicy Broth
Fresh live mussels steamed open in a fiery tomato-and-white-wine broth, then finished under a dome of cold smoke for a briny, campfire aroma.
⏱️ Prep: 15 min🍳 Cook: 25 min
Ingredients
| 1 Tbsp | 15 ml | olive oil |
| 1 | small onion | |
| 1 large handful | fresh parsley | |
| 3 cloves | garlic | |
| 1/2–1 tsp | 2.5–5 ml | crushed red pepper flakes |
| 1/2 cup | 120 ml | dry white wine |
| 1 28 oz can | crushed tomatoes | |
| 1 28 oz can | diced tomatoes | |
| 2 cups | 480 ml | low-sodium chicken broth |
| 1/2 tsp | 2.5 ml | salt |
| 2 lbs | 905 g | fresh live mussels |
Instructions
- Heat the olive oil in a large pot or Dutch oven over medium heat. Peel and chop the onion and add it. Chop the parsley and set it aside. Mince the garlic and add it to the onion along with the red pepper flakes. Stir and let cook for 30 seconds, then add the wine and stir.
- Add the crushed and diced tomatoes to the pot along with the chicken broth, salt and half of the chopped parsley. Stir, cover and increase the heat to high. Bring to a boil, then reduce to a heavy simmer.
- Meanwhile, clean the mussels: pull off the beards (the thread running along the shell, if present) and gently scrape off any barnacles. Rinse in a colander under cold water. Tap any open mussels — if they close they are fine; discard any that stay open.
- Once the broth is simmering, add the mussels. Cook until they have all opened, discarding any that stay shut. Ladle into bowls and sprinkle with the remaining parsley.
- Cover each bowl with a smoking lid (a Fuma starter kit works well) and infuse with cold smoke for 3 minutes before serving.