Mussels in tomato sauce

For two:

  • 2 kg of mussels
  • olive oil
  • 1 packet of greens (TK or fresh)
  • 1 onion
  • Garlic to taste
  • 1 glass of white wine or rosé
  • 1 tin of pizza tomato (800 g)
  • Pepper, as fresh as possible from the mill
  • salt
  • bay leaves
  • thyme

preparation

If necessary, clean the soup greens and finely chop, remove the onion and garlic and also dice. Heat the oil in a sufficiently large pot (if possible with a glass lid, so that you can see later when the mussels open), stew the greens and onions in a glassy saucepan.

Add garlic, deglaze with wine and simmer / reduce for a few minutes. Then add bay leaf, thyme, pepper, salt and the pizza tomato, stir and simmer on a low heat.

The mussels must now be cleaned under running cold water: abruptly brush byssus threads, scrape barnacles, brush off all shells - damaged or already opened mussels must be sorted out, they are no longer edible!


When the mussels are clean, turn the hob to the highest setting, place the mussels in the pan, stir briefly and place the lid on top. Cook for about five to six minutes until all clams are open, stirring occasionally.

Be careful when eating, only consume opened mussels - what is still closed, must be sorted out!


This is best served with white bread (ciabatta, baguette ...).

Mussels in Rich Tomato Sauce with Crusty Bread | Everyday Gourmet S5 E62 | March 2024