INGREDIENTS
2 onions, coarsely chopped.
2 cloves garlic.
4 stalks celery, coarsely chopped.
oil.
1,7kg tomatoes, skinned and coarsely chopped.
1 litre chicken stock, prepared using 2 stock cubes.
125ml white wine.
100g shell noodles, boiled until soft.
1 large can mussels in their shells.
salt and black pepper to taste.
METHOD
Sauté the onion, garlic and celery in the oil until soft.
Add the tomatoes and simmer to form a purée.
Mash the vegetables with a potato masher and add.
Add the chicken stock and white wine.
Simmer for about 20 minutes.
Season to taste with salt and black pepper.
Add the noodles and mussels just before serving and heat until warmed through.
Serve with garlic bread.
