Summary

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

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Instructions

1. First clean the mussels thoroughly and throw away any open mussels. Clean, wash and finely chop the vegetables.
2. 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.
3. 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.
4. Now serve the open mussels with the vegetable stock, discard all closed mussels.
5. Alternatively, you can puree the stock with the vegetables with a blender and add to the mussels or serve as a delicious mussel soup.
6. It goes well with fresh baguette (with herb butter) and a delicious chilled white wine.