Blue mussels in tomato sauce

Blue mussels in tomato sauce

Made with Mutti Whole peeled tomatoes

Generously fleshy and firm, Mutti peeled tomatoes have their skins removed and then they are immersed in a delicious, velvety passata. Processing and packaging all occur within 24 hours of harvesting to preserve the authentic taste of freshly picked tomatoes. They have many different uses in the kitchen and are perfect for traditional Mediterranean recipes.

cooking sketch 40 min (COOK TIME: 40 min)

cooking sketch Medium


  • 1 kg small blue mussels
  • 2 tbsp extra virgin olive oil
  • 1 large brown onion, halved and sliced
  • 2 cloves garlic, chopped
  • Salt flakes and freshly ground black pepper, to taste
  • 1 cup dry white wine
  • 400 g Mutti Peeled Tomatoes, chopped
  • 1/4 cup basil leaves, torn
  • Crusty bread, to serve
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Blue mussels in tomato sauce: Method

  1. Scrub mussel shells together under cold running water to remove any barnacles.
  2. Discard any shells that are open and don’t close when tapped or gently squeezed (you may need to give them 10-20 minutes out of the fridge to warm up first).
  3. Heat the oil in a large deep frying pan, or wok, over a medium heat.
  4. Add the onion, garlic, pepper and a little salt (remembering that the mussels are salty), cover and cook over a low heat for about 10 minutes, until onion is soft.
  5. Add the wine, stir well, then increase heat and bring to the boil.
  6. Stir in the tomatoes and return to the boil. Add the ussels, cover and cook for a couple of minutes, shaking the pan occasionally, until shells start to open.
  7. Using tongs, remove each shell as it opens, placing them in a large bowl. There are often a few stubborn shells that don’t open when they’re cooked, use a blunt knife (such as a butterknife) to pry these open over the sink and if they look and smell good, they are fine to eat.
  8. Reduce heat to medium and cook the sauce for a few minutes until it reduces and thickens slightly.
  9. Meanwhile, remove the ‘beard’ from each shell; even vac-packed mussles that have already been debearded often have a little bit of beard remaining.
  10. Stir the basil through the sauce. Spoon the sauce over the mussels, and serve with plenty of crusty bread to soak up the sauce.

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