Mussels in tomato broth

25 min · 2 servings · 586 kcal

Nora Beckett · @norapreps

Twenty-five minutes and the cheapest shellfish there is. Any mussel that stays shut after cooking goes in the bin, no exceptions.

Ingredients

• mussels300 g
• canned tomatoes300 g
• white beans250 g
• white wine150 ml
• onion80 g
• olive oil1 tbsp
• garlic4 pc
• wholemeal bread70 g
• chilli flakes1 to taste
• parsley1 to taste

Instructions

1. Scrub and debeard about 1 kg of mussels in the shell - that yields the 300 g of meat this serves. Discard any that stay open when tapped.
2. Soften the onion and garlic in the oil, add the wine and let it bubble hard for a minute.
3. Add the tomatoes and drained beans, simmer 5 minutes, then tip in the mussels and cover.
4. Shake the pan once and cook 4 minutes until they open. Throw away any that did not.
5. Parsley, chilli, and toasted bread for the broth.

Per serving