Summary

Ingredients

• 2 kg mussel (s)
• 6 cloves garlic
• 2 large onions
• 4 tablespoon olive oil
• 1 tablespoon, heaped tomato paste
• 1 can tomatoes, chunky, approx. 400 g
• 1 teaspoon parsley, chopped
• 0.5 teaspoon ½ chilli flakes
• 1 tablespoon herbs Provence or rosemary, oregano, parsley, basil, marjoram, thyme
• 250 ml white wine, drier
• 30 g butter
• salt and pepper

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Instructions

1. First wash the mussels thoroughly, brush them if necessary and pluck the beards off. Discard open and damaged mussels. Drain the mussels in a colander.
2. Chop the garlic and roughly cut the onions. Chop the parsley, put a few leaves aside for decoration.
3. Heat the olive oil in a large saucepan and sauté the onion and garlic in it. Salt and pepper. Stir in the tomato paste and add the chilli flakes. Depending on the taste and heat of the chilli flakes, a whole level teaspoon can also be used here.
4. As soon as the onion pieces are slightly translucent, add the chunky tomatoes. Now add the herbs and parsley. Stir and add the white wine. When the sauce is a little reduced, add the mussels and stir. Put the lid on the pot and cook over high heat. After 3 minutes, shake the pot with a pot holder, risk of scalding, so that the mussels are mixed.
5. After a total of 6 minutes, add the butter, put the lid back on and wait until the butter has melted. Then shake the pot again.
6. After another 4 minutes, the mussels are done. The total cooking time is therefore approx. 10 minutes.
7. Arrange the mussels with a little sauce in a deep plate and garnish with the parsley. Mussels that are closed after cooking are not edible.
8. Serve with fresh baguette or ciabatta.