A taste of the coast: mussels in tomato broth simmer with white wine, chilli and garlic, ready to be enjoyed with plenty of crusty bread.
2 people
Did you know?
If you do not have fresh chili peppers, you can easily replace it with dried chili flakes.
1
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.
2
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.
3
Divide mussels and broth between 4 large bowls. Sprinkle with parsley and serve mussles in tomato with crusty bread.
There is something instantly inviting about a pot of mussels in tomato broth arriving at the table. As the shells open, their delicate, briny flavour mingles with garlic, chilli, white wine and tomato, creating a broth that is both light and deeply savoury.
Mutti Polpa Finely Chopped Tomatoes form the heart of the broth, simmering gently until the flavours become rich and concentrated. White wine adds freshness, while chilli brings just enough heat to complement the sweetness of the tomatoes and the natural salinity of the mussels.
This mussels recipe relies on a handful of ingredients that work naturally together. Onion and garlic provide the aromatic base, parsley adds freshness at the end, and the tomato broth carries the flavours of the sea through every spoonful.
