Mussels in Spicy Tomato Sauce with Riesling
by Editorial Staff
Summary
| Prep Time | 1 hr |
| Total Time | 1 hr |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 1.2 kg mussel (s) (lousy), easiest already cleaned
- 1 large onion (s)
- 1 bunch soup vegetables, or vegetables according to taste and availability
- 1.2 liters water, depending on the desired consistency the finished meal
- salt and pepper
- some butter
- 2 teaspoons, heaped vegetable broth, grained
- 600 g tomato (s)
- 6 cloves garlic
- 1 bunch parsley or basil
- 2 tablespoon olive oil
- 1 cup white wine, e.g. Riesling, dry
Print Recipe
Pin Recipe Instructions
- For the broth, roughly chop the cleaned vegetables and sauté briefly in melted butter in a large saucepan. Add the grained vegetable stock, salt and pepper to taste, pour the cold water over it so that everything is well covered, bring to the boil and cook for about 40 minutes until soft. I leave everything in the pot until later, and only then remove the vegetables.
- Wash the mussels in cold water and clean them if necessary. Cut the tomatoes into pieces. Chop the garlic cloves and fry them in the heated olive oil in a large, tall saucepan. Deglaze with the vegetable stock, bring to the boil, add the white wine and the tomato pieces and simmer for 5 minutes. Then add the mussels to the sauce and cook for about 8 minutes, stirring occasionally. Meanwhile, cut the parsley or basil into small pieces and then sprinkle it over the food served in preheated soup plates.
- Fluffy flatbread or olive bread and, of course, dry Riesling go well with it.
- Tip:
- I keep the rest of the brew (remove the remains of mussels) and the cooked vegetables for the next day, puree them and have a creamy soup in which I like to add soup noodles.
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