One-pot Mutti tomato mussels

One-pot Mutti tomato mussels

Mussels look impressive, but are actually quite simple to cook. Mutti Polpa Basil is an instant injection of big flavor, meaning there is minimal cooking time required but the result is a taste that suggests hours in the kitchen.

Made with Polpa with basil

Fresh and vibrant Mutti Polpa Finely Chopped tomatoes, simply enhanced with a subtle hintof either basil or garlic this range provides the perfect base to many recipes calling forchopped tomatoes.

cooking sketch 25 min (COOK TIME: 20 min / PREP TIME: 5 min)

cooking sketch Easy

4 people


  • 1 tbsp extra-virgin olive oil (plus extra for drizzling)
  • 1 small brown onion (finely chopped)
  • 2 garlic cloves (finely chopped)
  • 1/2 cups white wine (125ml)
  • 1 kg mussels (scrubbed and debearded)
  • 400 g tin Mutti Polpa with Basil
  • 1 chicken stock cube
  • 1 cup risoni (220g)
  • 1 cup parsley leaves (roughly chopped)
  • Finely grated rind of 1 lemon
  • Crusty baguette (to serve)
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One-pot Mutti tomato mussels: Method

  1. Heat oil in a large, deep frying pan with a lid over medium-high heat, add onion and garlic, and cook for 4-5 minutes or until softened. Add wine and mussels, cooked covered for 3-5 minutes, shaking the pan occasionally until mussels open, transferring them to a bowl as they do.
  2. Add Mutti Polpa with Basil, stock cube, risoni and 2 cups of water to pan. Reduce heat to low and simmer, stirring constantly at first to prevent sticking then occasionally for 13-15 minutes for al dente.
  3. Meanwhile, cut the lemon into wedges. When cooked, add the parsley, lemon zest and return mussels to pan. Season with pepper, toss to combine, drizzle with extra oil and serve with the torn baguette.

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