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Mussels in Sugo

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Mussels are a great ingredient for anyone but, in particular, they’re a beneficial ingredient for people with high cholesterol. They are very low in cholesterol, about half as much as chicken, and contain much less cholesterol than red meats. Flavour-wise, they pair well with so many things but, in the colder months, we think there’s nothing quite like a pot of mussels to soothe the soul and warm the heart (or even improve the condition of the heart). Mussels in Sugo is super simple to make and rely on quality, fresh ingredients to bring the big flavour burst.

💡 “Passata” is the word given to concentrated, sieved tomato puree. “Sugo”, is the Italian word for sauce – in this case, it’s ripe tomatoes cooked with olive oil, onions and garlic, and seasoned.

🍽 2-3 serves | ⏱ 45 minutes



  • Olive Oil
  • 1 diced onion
  • 3 diced garlic cloves
  • 1 finely diced carrot
  • 2 finely diced celery stalks
  • 2 tbsp tomato paste
  • 2 tsp herbs (oregano, basil, rosemary)
  • 600ml Passata
  • 1kg live pot-ready mussels, drained

Serve with…

  • 1 bread roll per person
  • Lemon wedge


1. Pre-heat oven to 180C (for crusty bread rolls)

2. Heat oil in a large pot, saute onion, garlic, carrot and celery until soft

3. Add in tomato paste and herbs (whichever you prefer the flavour of) and stir well. Cook for 3 – 5 mins

4. Add in passata & 300ml of water, stir well, cover and let simmer for 20 mins. Stir occasionally and if the sauce is getting too thick, top it up with a little more water

5. Five minutes before serving:

  • Add the mussels to the sugo (tomato sauce), shaking the pot to mix. Cover for 4 minutes
  • Heat the bread rolls in the oven for 3 minutes until crunchy
  • Serve with lemon wedges if desired

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