Summary

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

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Instructions

1. Finely dice the 3 red onions and 300 g leek (or 4 spring onions if using). Heat 3 tablespoons olive oil and 2 tablespoons butter in a large pot over medium heat. Sauté the diced vegetables for 5-7 minutes until the onions turn translucent. Slice the 5 garlic cloves and add to the pot. Cook for 1 minute until fragrant. Add the 600 g sieved tomatoes, 1 tablespoon tomato paste, 450 ml dry white wine, and 4 tablespoons parsley. Stir everything together thoroughly. Season with salt, pepper, and 1 tablespoon lemon juice to taste.
2. Bring the sauce to a simmer over medium heat. Simmer for 1-2 hours to allow the flavors to develop (this can be prepared ahead of time).
3. Remove the 3 kg mussels from packaging, rinse, and drain them. Brush away any debris and discard any open or broken shells.
4. Increase the heat to medium-high and bring the sauce to a vigorous boil. Add the mussels, cover with a lid, and cook for 5 minutes. Stir the mussels to move those on top to the bottom, cover again, and cook for another 10 minutes.
5. Divide the mussels and sauce among serving plates. Garnish with the remaining 2 tablespoons fresh parsley and serve.