Mussels in tomato broth
Made with Polpa
Mutti Polpa keeps all the freshness of freshly picked tomatoes. This unique product combines the finely cut pulpy part of the fruit with its own juice.
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 for the mussles in tomato broth.
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Tip: Use 1/4 teaspoon dried chilli flakes in place of fresh chillies for the mussles in tomato broth.
Mussels in 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 mussles in tomato with crusty bread.
