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Mussels with Mushroom Broth

Serves 4.


    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


    • 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


    Per serving:

    • calories233
    • protein28g
    • fat7g
      • saturated fat1g
      • trans fat0g
    • carbohydrates13g
      • sugars3g
      • fibre0g
    • sodium663mg



    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.


    Place mussels in large serving bowl. Top with broth from pan and parsley. Serve with lemon wedges.


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    Going Pro

    Going Pro

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