Mussels in spicy tomato broth
Made with Mutti Polpa
Mutti Polpa Finely Chopped Tomatoes is a unique product that combines the juice of the tomato with its thinly diced flesh, and is able to retain all the freshness of just picked fruit. A very versatile product, Mutti Polpa is perfect for both quick cook dishes and dishes that cook slowly or at high temperatures. It takes 5kg of fresh tomatoes to make 1kg of Mutti Polpa. It is made by the patented Mutti cold crushing method which ensures it retains all the flavour and fragrance of a ripe tomato (and is still a closely guarded secret to this day!).
Easy
Ingredients
-
1
tbsp
olive oil
-
1
brown onion, finely chopped
-
3
cloves
garlic, crushed
-
1
x 400g tin Mutti Polpa Finely Chopped Tomatoes
-
2
small red chillies, seeded and finely chopped
-
1
tsp
sugar
-
1
cup
white wine
-
1
kg
mussels, debearded and scrubbed
-
Parsley, coarsely chopped
-
Crusty bread, to serve
Tip: Use 1/4 teaspoon dried chili flakes in place of fresh chilies.
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Tip: Use 1/4 teaspoon dried chili flakes in place of fresh chilies.
Mussels in spicy 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 Mutti Polpa, chilies, sugar and white wine. Simmer for 20 minutes. Add mussels; stir and cover. Simmer for 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 with crusty bread.
