Vongole al sugo

Vongole al sugo

Total: 1 hr | Active: 1 hr
lactose-free, gluten-free, Low Carb
Nutritional value / people: 132 kcal
, Fat: 4 g
, Carbohydrate: 12 g
, Protein: 8 g


4 people


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


1tbsp olive oil
1 onion, finely chopped
1 garlic clove, finely chopped
2tbsp tomato puree
2dl red wine
2tins peeled cherry tomatoes (each approx. 250 g)
¼bunch basil, coarsely chopped
2tsp sugar
1tsp salt
a little pepper


1kg vongole
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How it's done


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.


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).

Good to know
Serve with: Garlic bread

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