Description
A bold and comforting seafood dish featuring tender mussels, squid, and smoky sausage simmered in a spicy tomato broth, perfect for sharing with crusty bread.
Ingredients
Scale
- 2 pounds mussels, cleaned and debearded
- 1 pound squid, cleaned and cut into rings
- 8 ounces spicy Italian sausage, sliced
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 4 cloves garlic, minced
- 1 teaspoon crushed red pepper flakes
- 1 can (28 ounces) crushed tomatoes
- 2 tablespoons tomato paste
- 1 teaspoon sea salt (or to taste)
- 1/2 teaspoon freshly ground black pepper
- 1/4 cup fresh parsley, chopped
- 1 lemon, cut into wedges
Instructions
- Preheat Your Equipment: Place a large Dutch oven or heavy pot over medium heat.
- Combine Ingredients: Add olive oil, sauté sausage until browned, then remove and set aside. Add onion and cook until soft, then stir in garlic and red pepper flakes.
- Prepare Your Cooking Vessel: Stir in crushed tomatoes and tomato paste, season with salt and pepper, and simmer for 10 minutes to thicken.
- Assemble the Dish: Return sausage to the pot, then add mussels and squid, tossing gently to coat.
- Cook to Perfection: Cover with a lid and steam for 5–7 minutes until mussels open and squid turns opaque. Discard any mussels that remain closed.
- Finishing Touches: Sprinkle with parsley and squeeze lemon over just before serving.
- Serve and Enjoy: Ladle into bowls with plenty of broth and serve with crusty bread.
Notes
- Toast bread before serving so it soaks up the broth without falling apart.
- Don’t overcook squid, add it near the end for tenderness.
- Make the tomato broth ahead of time for faster assembly.
Nutrition
- Serving Size: 1 bowl
- Calories: 420
- Sugar: 6g
- Sodium: 920mg
- Fat: 20g
- Saturated Fat: 6g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 4g
- Protein: 36g
- Cholesterol: 110mg