for 4 person

Sauce

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

Vongole

1 kg

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).

Show complete recipe