Mussels In Tomato and White Wine Sauce
Made with Whole peeled tomatoes
Mutti® Peeled Tomatoes are generously fleshy and firm. They have their skins removed and are then immersed in a delicious, velvety passata.
40 min (COOK TIME: 40 min)
small blue mussels
extra virgin olive oil
large brown onion
(halved and sliced)
Salt flakes and freshly ground black pepper, to taste
dry white wine
Mutti® Whole Peeled Tomatoes (Pelati)
torn basil leaves
Crusty bread to serve
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Mussels In Tomato and White Wine Sauce: Method
- To start preparing mussels in tomato and white wine sauce, start off by scrubbing your mussel shells together under cold running water to remove any barnacles.
- Discard any shells that are open and don’t close when tapped or gently squeezed (you may need to give them 10-20 minutes out of the fridge to warm up first).
- Heat the oil in a large deep frying pan, or wok, over a medium heat.
- Add the onion, garlic, pepper and a little salt (remembering that the mussels are salty), cover and cook over a low heat for about 10 minutes, until onion is soft.
- Add the wine, stir well, increase heat and bring to the boil.
- Stir in Mutti® Whole Peeled Tomatoes (Pelati), return to the boil, add mussels, cover and cook for a couple of minutes, shaking the pan occasionally, until shells start to open.
- Using tongs, as each shell opens, remove it to a large bowl.
- There are often a few stubborn shells that don’t open when they’re cooked, use a blunt knife (such as a butterknife) to pry these open over the sink and if they look and smell good, they are fine to eat.
- Reduce heat to medium and cook sauce for a few minutes until it reduces and thickens slightly.
- Meanwhile, remove the ‘beard’ from each shell; even vac-packed mussles that have already been debearded often have a little bit of beard remaining.
- Stir basil through sauce. Spoon over the mussels, and serve mussels in tomato and white wine sauce with plenty of crusty bread to soak up the sauce.