Mussels in spicy tomato broth

Mussels in spicy tomato broth

Made with Polpa

The Mutti Chopped Tomatoes maintains all the freshness of freshly-harvested tomatoes. It’s a unique product because it brings together the tomato juice with its most pulpy part, chopped into extremely fine pieces, a feature which makes it right for long cooking times even at high temperatures, like in the oven. It is ideal for homemade pizza, for recipes with meat, vegetables and legumes and to dress fresh durum wheat pasta or egg pasta

50 min (COOK TIME: 50 min)

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.

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Method

  1. 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.
  2. 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.
  3. Divide mussels and broth between 4 large bowls. Sprinkle with parsley and serve with crusty bread.

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Also made with: Polpa


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