Summary

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)

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Instructions

1. Wash the mussels thoroughly under cold running water and remove the threads (mussel whiskers) with a knife. Discard any mussels that are already open.
2. Cut the leek, carrot, and red bell pepper into thin julienne strips. If desired, finely slice the chilli pepper.
3. Cut the onion into small cubes and press the garlic cloves through a garlic press.
4. Pluck the parsley from the stalks and chop into small pieces. Cut the tomatoes from the cans into small pieces, removing any peel or stem remnants.
5. Heat the olive oil in a large saucepan over medium heat. Fry the onion cubes and pressed garlic until translucent, about 2-3 minutes.
6. Add the julienned leek, carrot, and bell pepper to the saucepan and cook for about 2 minutes.
7. Add the tomatoes to the saucepan and cook for about 2 minutes.
8. Add the mussels to the saucepan and increase the heat to medium-high. Cook for 5-7 minutes until all the mussels have opened. Discard any mussels that don't open.
9. Reduce the heat to medium and simmer for 5-10 minutes.
10. Add the Italian herbs and fresh parsley. Season with salt and pepper to taste.
11. Serve with fresh baguette.