Summary

Ingredients

• 2 kg mussel (s) (mussels)
• 400 g tomato (s)
• 2 shallot (s)
• 1 bunch parsley, smooth
• 7 tablespoon wine, white, dry
• 1 sprig oregano
• 7 tablespoon olive oil
• Salt and pepper, from the mill

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Instructions

1. Clean the mussels carefully and discard the shells that have already been opened. Soak the brushed, washed mussels for half an hour.
2. Quarter the tomatoes, remove the stems and seeds and cut into small pieces. Stew the finely chopped shallots and parsley in hot oil for five minutes (it will smell like cinnamon!), Then add the tomatoes, oregano and white wine and cook for a quarter of an hour. Now add the mussels, season with salt and pepper and cook over medium heat for five minutes until the mussels open. Remove the mussels and quickly reduce the tomato sauce again over high heat.
3. Serve with white bread and parsley.