Savoury mushroom broth is an inspiring liquid for steaming up a pan full of mussels. Owing to sustainable farming practices, mussels are one of the most eco-friendly options from the fishmonger. And they’re a cinch to prepare.
Mussels with Mushroom Broth
Ingredients
- 2 tsp (10 mL) extra-virgin olive or camelina oil
- 2 shallots, peeled and chopped
- 2 garlic cloves, peeled and chopped
- 1 Tbsp (15 mL) tomato paste
- 2 cups (500 mL) Mushroom Broth
- 2 lbs (1 kg) fresh mussels, rinsed and scrubbed, discarding any that won’t close when tapped
- 1/3 cup (80 mL) chopped fresh parsley
- Lemon wedges
Nutrition
Per serving:
- calories233
- protein28g
- fat7g
- saturated fat1g
- trans fat0g
- carbohydrates13g
- sugars3g
- fibre0g
- sodium663mg
Directions
01
Heat oil in large saucepan or skillet over medium heat. Add shallots and garlic; heat until golden, about 2 minutes. Add tomato paste; heat for 30 seconds. Place broth in pan and bring to a boil. Place mussels in pan, cover, and simmer until mussels open, about 5 minutes. Discard any that stay shut.
02
Place mussels in large serving bowl. Top with broth from pan and parsley. Serve with lemon wedges.
Matthew Kadey, MSc, RD, is a dietitian, nutrition writer, and recipe developer. He is also the author of Rocket Fuel (VeloPress, 2016) and Muffin Tin Chef (Ulysses Press, 2012).
