Summary

Ingredients

• 3 kg mussel (s) (mussels)
• 2 bell peppers, red and green
• 4 medium onion (s)
• 2 cloves garlic
• 80 g butter, or mararine
• 0.5 liter ½ wine, white, tart
• 0.38 liters water
• 2 teaspoons, leveled salt
• 4 teaspoons, leveled sugar
• 0.5 teaspoon ½ pepper, fresh acc.
• 0.5 teaspoon ½ Tabasco
• 2 teaspoons stock, granulated

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Instructions

1. Wash and brush the mussels thoroughly under running water. Discard opened mussels. Cut the cleaned peppers into strips, slice the onions and garlic. Heat the fat in an 8-10 liter saucepan and sauté paprika, onions and garlic until translucent. Deglaze with white wine and water, bring to the boil and add all the spices. Add the mussels to the boiling stock and cook in a closed pot for 10 to 15 minutes. Serve the mussels in portions in large bowls and pour the stock over them. Serve with black or toast bread with butter.