Mussels With Smoked Tomato Broth

When we were in Belgium, Don absolutely loved the Mussels or Moule as they were called. This is a recipe very similar to what he enjoyed.

  • 1 tsp. olive oil
  • 1/4 cup diced onion
  • 1/4 cup diced fennel
  • 1 tsp. fresh garlic, chopped
  • 1 tbsp. smoked paprika (Hungarian is the best)
  • 2 cups canned roma tomatoes


Heat the oil in a medium sized saucepan. Add the onion and fennel and saute until soft and translucent.  Add the garlic and cook a further 30 seconds. Add the paprika and stir to mix well. Add the tomatoes and simmer for 10 minutes. Set aside.


  • 1 tbsp. olive oil
  • 2 shallots, sliced thin
  • 1 large garlic clove, finely sliced
  • 2 lbs. Mussels (Salt Spring, if you can buy them)
  • 1/2 cup Chardonnay

Add the olive oil to a heated medium size pan. Add the garlic, shallots and saute for a minute. Add the mussels and continue to saute for another minute. Now add the wine and deglaze the pan. Add the tomato broth  you just made and quickly bring to a boil. Let simmer until the mussels have opened up. Any that do not open, discard. Serve with warmed focaccia bread and, of course, a glass of wine.

When you and your guests waddle away from the table, you will only hear praise to the chef. Yup! You did it again.


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