06:03 19 February 2010
These mussels are cooked with everyday ingredients to put a modern twist on a classic dish.
10 minutes to prepare.
|1 kg live mussels, cleaned and debearded
1 x 295g can condensed tomato soup
|200ml white wine
5 tbsp crème fraiche
1. Pour the tomato soup and wine into a large pan and bring to a simmer
2. Add the mussels, shake the pan and cover. Cook for 5-6 minutes or until all the mussels are opened. Discard any that remain closed.
3. Stir in the crème fraiche and serve with plenty of fresh bread.
You can find sustainable seafood at the supermarket.
Energy: 354 kcals / 1491 kJ
This recipe and image is copyrighted to Canned Food UK.
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