Mussels in tomato broth
Made with Crushed Tomatoes
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.
