RESET360 with Camille McLaughlin
Dinner

Mussels in Paprika Tomato Broth

Mussels steamed open in a broth of crushed tomatoes, garlic, shallot, and paprika, finished with butter and parsley.

Why you'll love Mussels in Paprika Tomato Broth

Mussels are one of the fastest dinners there is: they cook in five minutes, they make their own sauce, and a big pot of them feels like a night out. Here they steam open in a brick-red tomato broth built with garlic, shallot, and Spanish paprika, and as they open, their briny juices pour into the pot and turn it into something deeper than any stock.

The broth is built before the mussels go in. Shallot and garlic soften in olive oil, paprika blooms in the hot fat for 30 seconds so its flavor fills the pot, and crushed tomatoes and bone broth simmer briefly into a base. Then the mussels go in, the lid goes on, and in minutes every shell is open. A knob of butter swirled in at the end makes the broth silky.

Eat it from wide bowls with a spoon for the broth, and serve a big green salad alongside.

Quick overview: This Mussels in Paprika Tomato Broth takes 20 min of hands-on time and about 40 min in all and makes 4 servings, each about 1 lb mussels with broth. You'll need a pot.

Jump to recipe

Mussels in paprika tomato broth with parsley
Prep 20 minCook 20 minTotal 40 minServes 4Serving about 1 lb mussels with brothYou'll need Pot

Ingredients

  • 4 lb fresh mussels, scrubbed and debearded
  • 2 tbsp olive oil
  • 2 large shallots, finely chopped
  • 5 cloves garlic, thinly sliced
  • 2 tsp sweet paprika
  • 1/4 tsp red pepper flakes
  • 1 can (14 oz) crushed tomatoes Label: tomatoes, and salt if any
  • 1 cup chicken bone broth Label: chicken bones, water, vegetables, herbs, and salt, with no sugar, natural flavors, or oil
  • 2 tbsp butter
  • 1 tbsp fresh lemon juice
  • 1/3 cup chopped parsley
  • a pinch of fine sea salt, if needed
  • Make it from scratch: Chicken Bone Broth

Instructions

  1. Clean the mussels: Rinse the mussels under cold water, scrubbing off any grit, and pull off the stringy beards by tugging them toward the hinge. Tap any open mussels on the counter; discard those that do not close, and any with cracked shells.
  2. Build the broth: Heat the olive oil in a large, wide pot over medium heat. Add the shallots and garlic and cook for 3 to 4 minutes, until soft but not browned. Add the paprika and red pepper flakes and stir for 30 seconds, until fragrant.
  3. Simmer: Add the crushed tomatoes and broth, bring to a simmer, and cook for 8 minutes, until slightly thickened.
  4. Steam the mussels: Raise the heat to high, add the mussels, and cover. Steam for 4 to 6 minutes, shaking the pot once or twice, until the shells open wide.
  5. Finish: Take the pot off the heat and discard any mussels that stayed shut. Add the butter, lemon juice, and parsley and stir gently until the butter melts into the broth. Taste the broth before adding salt, since mussels are naturally salty.
  6. Serve: Ladle the mussels and broth into wide bowls and set out an empty bowl for the shells.

Storage and leftovers

Mussels are best eaten right away. Pick leftover mussels from their shells and refrigerate them in the broth for up to a day.

Reheat the meat and broth gently over low heat just until warm, since reheated mussels turn rubbery. The tomato broth base can be made 2 days ahead.

Variations

  • With fresh sausage: Brown 4 ounces of fresh sausage, casing removed, with the shallots.
  • Fennel: Add a thinly sliced fennel bulb with the shallots for an anise note.
  • Clams: Use littleneck clams, steaming them 6 to 8 minutes.
  • Over zucchini: Serve the mussels and broth over sautéed zucchini ribbons.

Notes and tips

  • Buy them the day you cook: Mussels should smell like the ocean and be tightly closed.
  • Keep them cold: Store mussels in a bowl in the refrigerator covered with a damp towel, never in water or a sealed bag.
  • Use a wide pot: A wide pot lets the mussels steam in a shallow layer and cook evenly.
  • Check the tomato label: Crushed tomatoes should list tomatoes, and salt if any.

Nutrition and mindful eating

  • Mussels are rich in protein, iron, vitamin B12, selenium, and the long-chain omega-3 fats.
  • Their own briny juices make the broth, so it needs almost no added salt.
  • Tomatoes bring vitamin C and lycopene, which your body absorbs better from cooked tomatoes eaten with fat.
  • Butter and olive oil are the real fats, making the broth rich and satisfying.
  • As you eat, notice how slowly a bowl of mussels asks you to go, one shell at a time, and how that pace lets you feel full before the bowl is empty.

Frequently asked questions

Have a question about this Mussels in Paprika Tomato Broth? Start here, with the questions people ask most.

How do I know if mussels are fresh?

They smell clean and briny and their shells are closed, or close when tapped.

What if a mussel does not open?

Discard it. A mussel that stays shut after steaming should not be eaten.

Can I use frozen mussels?

Yes. Frozen cooked mussels in the shell work well. Add them to the simmering broth, cover, and heat for 4 to 5 minutes, until hot through.

What can I serve with it?

A big green salad, roasted asparagus, or zucchini ribbons to soak up the broth.

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Tags: Dinner, Spanish-Inspired