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Vongole al sugo
1 h active | 1 h total
Nutrition facts per serving:
  • Energy in kcal about 132
  • Fat about 4g
  • Carbohydrates about 12g
  • Protein about 8g
This is needed
This is needed for 4 people
  • 2 tbsp tomato puree
  • 2 dl red wine
  • 1 tbsp olive oil
  • 1 garlic clove, finely chopped
  • 1 onions, finely chopped
  • 2 tins peeled cherry tomatoes (each approx. 250 g)
  • 0.25 bunch basil, coarsely chopped
  • 2 tsp sugar
  • a little pepper
  • 1 tsp salt
  • 1 kg vongole
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And that's how it's done
And that's 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).