Mussels in Spicy Broth

  • Cook Time
  • Prep Time
  • 4Servings


  • 1/4 cup extra-virgin olive oil, plus more for drizzling
  • 3 cloves garlic, finely chopped
  • 1/4 teaspoon crushed red pepper
  • 1 28 ounce can crushed tomatoes
  • 1 tablespoon red wine vinegar
  • 1/2 teaspoon sugar
  • 1/3 cup chopped flat-leaf parsley
  • 2 1/2 pounds mussels, scrubbed and debearded
  • 4 thick slices peasant bread


In a large pot, heat the olive oil over medium-high heat. Stir in the garlic and crushed red pepper and cook for 1 minute. Add the tomatoes, vinegar, sugar and 1 cup water. Bring to a boil, cover, lower the heat to medium and cook for 10 minutes.

Stir in half of the parsley, add the mussels, cover and cook until the mussels open, about 5 minutes. Divide the mussels and broth among 4 bowls, sprinkle with the remaining parsley and drizzle with olive oil. Serve with the bread.