Mussels in Tomato and White Wine Brew
by Editorial Staff
Summary
| Prep Time | 40 mins |
| Cook Time | 30 mins |
| Total Time | 1 hr 10 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 2 kg mussel (s)
- 3 onion (s)
- 1 bunch soup greens
- 4 cloves garlic
- 2 cans tomato (s)
- 1 chilli pepper (s)
- 1 bunch parsley
- 2 bay leaves
- 6 peppercorns
- 3 teaspoon sea salt, coarse
- 1 pinch (s) saffron, ground
- 4 tablespoon olive oil
- 300 ml white wine, dry
- water
Print Recipe
Pin Recipe Instructions
- First clean the mussels thoroughly and throw away any open mussels. Clean, wash and finely chop the vegetables.
- Heat the oil in a large saucepan and first sweat the onions and garlic in it until translucent, then add the vegetables and chilli. Deglaze with a little white wine and add the finely chopped canned tomatoes, sea salt, peppercorns, parsley and bay leaves and simmer for a few minutes. Now add the mussels and fill up with the remaining white wine and water so that the mussels are just covered.
- Cover and simmer the mussels on a medium to high flame for about 15-20 minutes until all the mussels have opened. Stir carefully every now and then. If necessary, season the stock with salt and pepper.
- Now serve the open mussels with the vegetable stock, discard all closed mussels.
- Alternatively, you can puree the stock with the vegetables with a blender and add to the mussels or serve as a delicious mussel soup.
- It goes well with fresh baguette (with herb butter) and a delicious chilled white wine.
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