Summary

Ingredients

• 1 kg mussel (s), (mussels)
• 600 ml tomato (s), pureed
• 150 ml water
• 3 tablespoon olive oil
• 1 bay leaf
• 0.5 ½ bunch basil
• 0.25 teaspoon ¼ thyme
• 0.5 teaspoon ½ oregano
• 1 lemon (s), organic, juice and zest
• 1 hot pepper
• 0.25 teaspoon ¼ salt
• 1 pinch (s) pepper
• 2 onions)
• 2 cloves garlic
• 1 teaspoon stock, granulated

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Instructions

1. Thoroughly clean the mussel with a nail brush. Remove beards. Store clean clams in a bowl in cold water.
2. For the sauce, sweat the onion cubes until translucent, press the garlic and fry briefly (medium heat). The garlic must not turn brown. Deglaze with the pureed tomatoes. Bring to the boil and slowly add the broth (150ml water with granular broth). Add the basil, oregano and thyme to the sauce. Add bay leaf, season with salt, pepper and half or whole pepperoni. Let simmer for 5 minutes.
3. Put mussels in the boiling sauce and cook for 10 minutes. Stir every now and then. Put a few zest of lemon in the sauce and add the juice of half the lemon.
4. If you want to eat the mussels later, you can let the sauce cool down. When it`s time to eat, heat the sauce and add the mussels. Cook for 10 minutes - add a few zest of lemon to the sauce and add the juice of 1/2 lemon. Place the rest of the lemon on the plate as a decoration (1/4) or add it to the sauce. But only shortly before serving (should not be cooked).
5. Arrange the mussels and sauce on a deep platter. Drizzle with a little olive oil. Place fresh, smaller basil leaves over the mussels.