Mussels in spicy tomato broth
Made with Chopped tomatoes
The Mutti Chopped Tomatoes maintains all the freshness of freshly-harvested tomatoes. It’s a unique product because it is chopped especially finely for an abundance of tomato pieces in every bite and a rich, consistent texture. Mutti Polpa brings together the tomato juice and its most pulpy part, a feature which makes it ideally suited for long cooking times even at high temperatures, like in the oven. Alternatively, it captures the fresh flavour of perfectly ripe tomatoes so well that it can be used straight from the tin in dishes like bruschetta or salsas. It is also ideal for homemade pizza, for recipes with meat, vegetables and legumes and to dress fresh durum wheat pasta or egg pasta
Easy
Ingredients
-
1
tablespoon
olive oil
-
1
brown onion, finely chopped
-
3
cloves
garlic, crushed
-
400
g
can Mutti ‘Polpa’ Chopped Tomatoes
-
2
small red chillies, seeded and finely chopped
-
1
teaspoon
sugar
-
1
cup
white wine
-
1
kg
mussels, debearded and scrubbed
-
coarsely chopped parsley
-
crusty bread
Tip:
Use 1/4 teaspoon dried chilli flakes in place of fresh chillies.
Share the ingredient list
Tip:
Use 1/4 teaspoon dried chilli flakes in place of fresh chillies.
Mussels in spicy tomato broth: Method
- Heat oil in a large saucepan over a medium heat. Add onion and cook stirring occasionally until soft. Add garlic and cook, stirring for 1 minute longer.
- Add polpa, chillies, sugar and white wine. Simmer 20 minutes. Add mussels; stir and cover. Simmer 5 minutes or until mussels open, shaking the pot halfway through cooking time.
- Divide mussels and broth between 4 large bowls. Sprinkle with parsley and serve with crusty bread.
