Blue Mussels in Tomato Sauce

Borsch Eggplant Parmigiana


  • 1kg small blue mussels
  • 2 tablespoons extra virgin olive oil
  • 1 large brown onion, halved and sliced 
  • 2 cloves garlic, chopped
  • Salt flakes and freshly ground black pepper, to taste 
  • 1 cup dry white wine
  • 400g Mutti Peeled Tomatoes, chopped
  • ¼ cup torn basil leaves
  • Crusty bread, to serve 

How to prepare

1. Scrub mussel shells together under cold running water to remove any barnacles.
2. 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). 
3. Heat the oil in a large deep frying pan, or wok, over a medium heat. 
4. 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. 
5. Add the wine, stir well, increase heat and bring to the boil. 
6. Stir in the tomatoes, return to the boil, add mussels, cover and cook for a couple of minutes, shaking the pan occasionally, until shells start to open. 
7. Using tongs, as each shell opens, remove it to a large bowl. 
8. 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.
9. Reduce heat to medium and cook sauce for a few minutes until it reduces and thickens slightly.
10. Meanwhile, remove the ‘beard’ from each shell; even vac-packed mussles that have already been debearded often have a little bit of beard remaining.
11. Stir basil through sauce. Spoon over the mussels, and serve with plenty of crusty bread to soak up the sauce.