Summary

Ingredients

• 500 g mussel (s) (mussels)
• 100 g onion (s), white
• 300 g tomato (s)
• 3 threads saffron
• 2 cloves garlic
• 1 tablespoon olive oil
• 100 ml sherry amontillado
• 1 tablespoon parsley, chopped, smooth
• Salt and pepper, whiter

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Instructions

1. Brush mussels, remove beards, discard opened specimens. Finely chop the onion. Skin the tomatoes, remove the stem and seeds and finely dice the pulp. Press the liquid pulp through a fine sieve, dissolve the saffron threads in this liquid and set aside.
2. Cut the garlic into slices and fry in the oil until golden. Sweat the onions first, then the diced tomatoes. Add the mussels and cook for 3-4 minutes while stirring. Add the tomato juice with the saffron threads and sweat for 2 minutes. Pour in the sherry and simmer for about 8 minutes. Discard closed mussels. Salt, pepper and sprinkle with parsley just before serving.