• Total time: 45 minutes 
  • Prep time: 15 minutes 
  • Cook time: 30 minutes 
  • Yield: 4 servings 


  • Two tbsp. more extra virgin olive oil for sprinkling 
  • One tbsp. minced garlic
  • One onion, diced
  • ½ can crushed tomatoes 
  • One cup roselle pasta 
  • ¼ tsp. rosemary
  • One dozen mussels in their shells 
  • One-pound monkfish


  1. Heat the extra virgin olive oil in a saucepan over medium heat; add the garlic and onion and sauté for about 4 minutes or until soft.
  2. Stir in tomatoes, sugar, rosemary, and Pasta; season with salt and pepper and cook for 15 minutes or so.
  3. Clean the mustaches, cut the monkfish into small pieces, add to the soup and simmer for another 10 minutes, or open all the mustache shells. 
  4. Discard unopened shells and serve with crusty bread soup drizzled with more extra virgin olive oil.

Nutrients Values: 

Calories: 170 – Fat: 4g – Protein: 3g – Carbs: 18g

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