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 under running water for 2-3 minutes. Discard any mussels that are already open.
2. Cut the bell peppers into strips.
3. Slice the onions and garlic cloves.
4. Heat the butter in a large saucepan (8-10 liters) over medium-high heat.
5. Add the peppers, onions, and garlic, and sauté for 5-7 minutes until softened and translucent.
6. Pour in the white wine and water, and stir to deglaze the pan.
7. Bring the mixture to a boil.
8. Stir in the salt, sugar, fresh pepper, Tabasco, and granulated stock.
9. Add the mussels to the boiling liquid.
10. Cover the pot with a lid and cook for 10-15 minutes until the mussels open.
11. Discard any mussels that remain closed.
12. Divide the mussels among large bowls and ladle the cooking liquid over them.
13. Serve with buttered black bread or buttered toast.