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Mussel soup


30 minutes






900g mussels
400g canned whole peeled tomatoes
1 large clove of garlic or 2 small ones
2 tbsp extra virgin olive oil
a bunch of parsley
1 chili pepper
black pepper, to taste
sourdough bread (about 2 slices per person)


Clean the mussels, put them in a large pot with a lid, and leave them to open over medium heat. Stir after about one minute to distribute the heat better. As soon as they are open, turn off the heat. Throw away any mussels that have not opened.

Peel the garlic, wash the parsley and chop the chilli pepper and sauté them gently in a large skillet in the extra virgin olive oil. When the garlic is just golden, add the tomatoes cut into strips and cook over medium heat for 7 to 8 minutes.

In the meantime, filter the mussel liquid through a very fine sieve. Add the mussels and half of the mussel liquid to the tomato sauce, mix gently and check for salt.

Toast the sourdough bread.

Serve the mussel soup in deep bowls with the toast and a sprinkling of black pepper.

Mussel soup

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