Mussels in spicy tomato broth

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

cooking sketch 50 min (COOK TIME: 50 min)

cooking sketch 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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Mussels in spicy tomato broth: 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: Chopped tomatoes


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