Mediterranean Mussels
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 3 kg mussel (s), (mussels)
- 2 tablespoon olive oil, good
- 4 cloves garlic, fresh
- 1 small onion (s)
- 1 leek
- 1 small carrot (s)
- 0.5 ½ bunch parsley, smooth
- 0.5 ½ bell pepper (s), red
- 2 large cans tomato (s)
- some herbs, fresh Italian.
- some salt and pepper
- possibly chilli pepper (s)
Print Recipe
Pin Recipe Instructions
- First wash the mussels thoroughly under cold running water and remove the threads (mussel whiskers) with a knife.
- Please do not use mussels that have already been opened - they are spoiled.
- Now cut the leek, carrot and half the bell pepper as small as possible. Preferably julienne right away. If you like it spicier, you can add half or whole chilli pods if you like.
- Also cut the onion into small cubes and clean the garlic cloves and press them through the garlic press.
- Heat the olive oil in a large saucepan and fry the onion cubes and garlic until translucent. Then add the rest of the vegetables. Cut the cans of tomatoes into small pieces with a knife and remove any peel remains and stems.
- In the meantime, pluck the parsley from the stalks and chop them into small pieces.
- Add the ready-to-cook mussels and cook briefly over high heat until they open. Then reduce the heat and simmer for another 5 to 10 minutes.
- At the very end, add some Italian herbs and the fresh parsley.
- Add a fresh baguette and just enjoy!
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