Mussels in Velvety Tomato Sauce
Tender mussels simmered in a rich homemade tomato sauce with a clever twist: blended potato that thickens the broth naturally and adds a silky, creamy depth. A budget-friendly seafood dish that is surprisingly elegant and ready in under 30 minutes.
🛒 Ingredients
5 servings
- 1 kg fresh cleaned mussels
- 2 ripe tomatoes, diced
- 2 onions, diced
- 1 large red bell pepper, diced
- 3 garlic cloves
- 1 large potato
- ½ cup tomato paste
- Olive oil to taste
- Salt and black pepper to taste
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Directions
- 1
Sauté the crushed garlic cloves in a drizzle of olive oil over medium heat until golden and fragrant.
- 2
Add the mussels and cook for 3 minutes, stirring gently, until they begin to open.
- 3
Stir in the diced tomatoes, onions, and bell pepper. Mix well and cook for another 2 minutes.
- 4
Add the tomato paste and black pepper, stir to combine, then reduce the heat to low.
- 5
Peel and cube the potato, blend with 500 ml of water until completely smooth, then pour into the pan — this is the secret to an irresistibly thick and creamy sauce.
- 6
Simmer over low heat for 15 minutes, stirring occasionally, until the sauce is velvety and coats the mussels beautifully.
💡 Chef's Tip
Use the freshest mussels available and discard any that stay open when tapped. The blended potato is a game-changer — it adds body and silkiness to the sauce without overpowering the natural brininess of the mussels.
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