Clams À La Kati with Peppers and Tomatoes
by Editorial Staff
Summary
| Prep Time | 40 mins |
| Cook Time | 1 hr 20 mins |
| Total Time | 2 hrs |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 1 kg mussel (s)
- 200 ml white wine, drier
- 150 ml fish stock
- 1 thick onion (s)
- 1 bell pepper (s)
- 1 chilli pepper (s), red
- 1 clove garlic
- 2 tablespoon tomato paste
- 1 can pizza tomatoes
- some basil
- some parsley
- olive oil
- butter
Print Recipe
Pin Recipe Instructions
- Heat oil and butter in a wok. Then sauté the chopped onion, paprika and chilli pepper. After a few minutes, add the garlic. Deglaze with the wine and the stock. Add the canned tomatoes and tomato paste and bring to the boil. Now add the herbs. Season to taste with salt and pepper.
- It is best to let the brew simmer for an hour and only then add the mussels. Bring to the boil again. Stir the mussels in the broth frequently and leave to stand for about 10 minutes with the lid closed.
- Serve with a glass of white wine and black bread.
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