Mussels in Tomato and White Wine Stock
by Editorial Staff
Summary
| Prep Time | 25 mins |
| Cook Time | 25 mins |
| Total Time | 50 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 3) |
Ingredients
- 2 kg mussel (s)
- 3 large onion (s)
- 2 large bell peppers, red
- 1 large bell pepper (s), yellow
- 2 cans tomato (s), peeled
- 0.5 liter ½ white wine
- 2 liters vegetable stock
- some oil, e.g. olive oil
Print Recipe
Pin Recipe Instructions
- Put cold water in the sink or a wash bowl, put the mussels in and clean. Cut the onions into bite-sized pieces and the peppers into strips.
- Heat the oil in a large saucepan, fry the onions briefly and deglaze more or less with the wine, depending on your taste. Add the peeled canned tomatoes to the pot and cut into small pieces with a wooden spoon. Add the pepper strips and stock and simmer on medium heat.
- After about 10 minutes, put the mussels in the pan, stir and cook for about 15 minutes until the mussels have opened. Please do not eat mussels that have not opened after cooking.
- I serve baguette with it.
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