Mussel pot with tomatoes

Name: Mussel pot with tomatoes
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 2 kg Mussels; 250 ml dry white wine; 3 Tomatoes; 1 tin(s) (400 g each) chunky tomatoes; 6 Stem/s Herbs (e.g. parsley or basil); 2 Onions; 1 Garlic clove; 5 TABLESPOONS Olive oil; 2 Bay leaves; 7-10 Tbsp salt, pepper

AUTHOR
Brooke Calhoun

DIFFICULTY
very easy

RATING

One of those simple delicacies that you cook far too seldom. But the smell alone is worth it ...

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

2 kg Mussels
250 ml dry white wine
3 Tomatoes
1 tin(s) (400 g each) chunky tomatoes
6 Stem/s Herbs (e.g. parsley or basil)
2 Onions
1 Garlic clove
5 TABLESPOONS Olive oil
2 Bay leaves
7-10 Tbsp salt, pepper

Directions

1
Wash the mussels, possibly debone them. Discard opened ones. Peel onions and garlic, dice finely. Fry both in oil in a large saucepan. Add mussels, wine and bay leaf, bring to the boil. Cover and cook for 8-10 minutes, shaking the pot vigorously from time to time.
2
Scald, quench, skin, seed and dice the tomatoes. Drain the mussels, collect the stock. Bring stock and all tomatoes to the boil, season with salt and pepper. Serve with the mussels. Wash and chop the herbs and sprinkle over the mussels. Baguette tastes good with it.
3
TIP: Mussels should be closed before cooking or close when you tap them. Throw away closed mussels after cooking!