The finished recipe. Mussels in Tomato and Chilli Broth with SourdoughIngredients 1 to 6. 400 g Mussels, cooked and shelled (Shelled weight. In the shell, roughly three times this weight.). 400 g Chopped tomatoes, tinned. 100 g Onion. 3 cloves, about 9 g Garlic. 100 ml Dry white wine (Some of the alcohol cooks off. The calories here are counted in full.). 1 tbsp, about 11 g Olive oilIngredients 7 to 9. 2 slices, about 100 g Sourdough. A good pinch Chilli flakes. A handful, chopped Fresh parsleyStep 1. Soften the chopped onion in the oil for eight minutes, then add the sliced garlic and chilli flakes for one minute.Step 2. Pour in the wine and let it bubble down by half, then add the tomatoes and simmer for ten minutes until slightly thickened.Step 3. Add the mussels and heat for three minutes, no longer. Stir in the parsley and taste for salt.Step 4. Toast the sourdough and serve it alongside or under the mussels.
Fuel8
