Summary

Ingredients

• 2 kg mussel (s)
• 2 cloves garlic, finely sliced
• 4 tablespoon olive oil
• 1 chilli pepper (s), pitted
• 2 dl white wine, dry
• 400 g tomato (s), peeled from the can, cut into pieces
• 1 bunch leaf parsley, chopped
• Sea salt and pepper, black from the mill

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Instructions

1. Wash the mussels under running water. Remove any beards and deposits on the bowls. Tick open mussels with a knife and remove if they do not close.
2. Heat the oil in a large saucepan. Sweat the garlic, the chilli pepper and some of the parsley, add the tomatoes and white wine.
3. After about 10 minutes add the mussels. Pepper well, cook covered for another 5 minutes and shake up every now and then. Scatter the rest of the parsley and serve with toasted bread.