Mussels in Tomato Sauce
by Editorial Staff
Summary
| Prep Time | 25 mins |
| Cook Time | 2 hrs 15 mins |
| Total Time | 2 hrs 40 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 3) |
Ingredients
- 3 kg mussel (s)
- 5 cloves garlic
- 3 onion (s), red
- 450 ml white wine, dry
- 3 tablespoon olive oil
- 2 tablespoon butter
- 300 g leek, or 4 sprin onions
- 600 g tomato (s), sieved
- 1 tablespoon lemon juice
- 1 tablespoon tomato paste
- 4 tablespoon parsley, plus two for garnish
- 2 sprigs rosemary
- salt and pepper
Print Recipe
Pin Recipe Instructions
- First, the onions and leeks (or spring onions) are finely diced and sautéed in olive oil and butter in a roasting pan. Then the garlic cloves are cut into slices and added as soon as the onions are translucent. Now the tomato puree, tomato paste and the white wine are added. Finely chop the parsley and add it as well. Mix everything well so that everything is mixed well. Season everything to taste with pepper, salt and lemon juice.
- Put the roaster back on the stove and then let everything simmer. The brew can be prepared some time in advance (1 - 2 hours), then the aromas will develop even more.
- Now the mussels are taken out of the packaging. Drain all of them and clean (brush off) if necessary and sort out any open or broken mussels.
- Now the brew is properly heated. It should boil vigorously, then the mussels are added and cooked for 5 minutes. Then the mussels are stirred once so that the mussels on top come down and cook for another 10 minutes. Always close the pot or roaster with a lid.
- Place the mussels with the stock on the plates, sprinkle with a little fresh parsley and serve.
- Tip: If in doubt, cook the mussels a little longer than too short.
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