Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Sauce
Vongole
How it's done
Sauce
Heat the oil in a pan, sauté the onion, garlic and tomato puree. Pour in the wine, bring to the boil, reduce for approx. 2 mins. Reduce the heat, add the tomatoes and basil, season, simmer over a low heat for approx. 45 mins.
Vongole
Scrub the mussels thoroughly under running water, discard any mussels that are already open. Add the mussels to the tomato sauce, cover and cook over a high heat for approx. 4 mins. until the mussels open (discard any mussels that are still closed – these are inedible).
| Serve with: | Garlic bread |
|---|
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