Summary

Ingredients

• 4 kg mussel (s) (mussels)
• 200 g onion (s)
• 2 sprigs rosemary
• 6 sprigs thyme
• 1 bunch parsley
• 0.5 liter ½ wine, white, dry
• 1 tablespoon olive oil
• 1 can tomato (s), peeled (800 g)
• 4 cloves garlic
• salt
• Pepper from the grinder
• 1 pinch (s) sugar

Print Recipe Pin Recipe

Instructions

1. Cut the onions into small cubes. Pluck the parsley from the stalks and chop them into small pieces.
2. Put the wine, half of the onions, parsley stalks, thyme and rosemary in a large saucepan and bring to a boil.
3. Add the mussels and cook for about 10-15 minutes until the shells open. Pour into a preheated bowl with a slotted spoon. Discard unopened mussels.
4. Sweat the rest of the onion cubes in hot olive oil. Dice tomatoes and add to the onions with their juice. Press in the garlic. Mix the tomato puree with the mussel stock, bring to the boil and season with salt, pepper and sugar to taste.
5. Spread the mussels on four preheated plates, pour the sauce over them and sprinkle with the chopped parsley.
6. With an oven-warm baguette.