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Tomato Mussels

For 2 you'll need

  • 1 kg live mussels, cleaned and debearded
  • 1 x 295g can condensed tomato soup
  • 200ml white wine
  • 5 tbsp crème fraiche
  • 2
  • 6 mins


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.

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