Summary

Ingredients

• 1 kg mussel (s), fresh
• 500 g tomato (s), passed
• 1 large onion (s), chopped
• 3 cloves garlic, finely chopped
• 200 ml red wine, dry
• 2 teaspoons thyme
• 2 teaspoons oregano
• 2 tablespoon parsley, fresh, chopped
• 2 tablespoon olive oil
• Salt and pepper

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Instructions

1. Rinse the mussels under cold water and brush them thoroughly. Discard any that are damaged or already open. Place them in a large saucepan with a little water and cover. Heat over medium-high heat for 5-8 minutes until all shells open. Drain and discard any unopened mussels.
2. Heat the olive oil in a large saucepan over medium heat. Add the chopped onion and sauté for 3-4 minutes until softened. Stir in the garlic and cook for 1 minute.
3. Pour in the red wine and let simmer for 1-2 minutes. Add the tomatoes, oregano, and thyme. Simmer over medium heat for 12-15 minutes until the sauce thickens slightly.
4. Add the cooked mussels to the sauce and simmer for 10 minutes. Season with salt and pepper to taste, then fold in the fresh parsley.
5. Serve with fresh baguette or ciabatta.