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🍽️ Mussels in spicy sauce

515 kcal · 30 min · 4 servings

Ingredients

• 2 kg mussels
• 4 garlic cloves
• 2 shallots
• 2 red chili peppers
• 2 plum tomatoes
• 100 g large green olives (pitted)
• 30 g butter
• 200 ml dry white wine
• salt
• pepper (from the mill)
• 1 handful parsley

Instructions

1. 1. Place the mussels in cold water.
2. 2. Brush the shells thoroughly clean.
3. 3. Remove the beard with a small knife if present.
4. 4. Discard any mussels that are already open.
5. 5. Rinse the mussels under running water.
6. 6. Let the mussels drain.
7. 7. Peel the garlic and shallots.
8. 8. Dice the garlic and shallots finely.
9. 9. Wash the chili peppers.
10. 10. Halve the chili peppers.
11. 11. Remove the seeds and inside of the chilis.
12. 12. Chop the chili peppers very finely.
13. 13. Remove the seeds as desired.
14. 14. Pour boiling water over the tomatoes.
15. 15. Shock the tomatoes immediately with cold water.
16. 16. Remove the skin from the tomatoes.
17. 17. Halve the tomatoes.
18. 18. Remove the seeds from the tomato halves.
19. 19. Dice the flesh of the tomatoes.
20. 20. Cut the olives into pieces.
21. 21. Heat butter in a large pot.
22. 22. Add shallots, garlic, chili, and olives to the hot butter.
23. 23. Sauté the vegetables lightly.
24. 24. Fry the mixture lightly until golden brown.
25. 25. Add the diced tomatoes.
26. 26. Sauté the tomatoes briefly.
27. 27. Deglaze the mixture with wine.
28. 28. Salt and pepper the sauce.
29. 29. Let the sauce simmer for 1 to 2 minutes.
30. 30. Add the mussels to the pot.
31. 31. Cover the pot.
32. 32. Cook the mussels for 3 to 5 minutes.
33. 33. Wait until the mussels have opened.
34. 34. Shake the pot occasionally.
35. 35. Discard mussels that remain closed after cooking.
36. 36. Rinse the parsley.
37. 37. Shake the parsley dry.
38. 38. Pluck the parsley leaves from the stems.
39. 39. Chop the parsley leaves finely.
40. 40. Set aside the parsley.
41. 41. Set aside the mussels.
42. 42. Add the parsley to the mussels.
43. 43. Mix the ingredients well.
44. 44. Taste the sauce one last time.
45. 45. Serve the dish.

Nutrition per serving

• kcal: 515
• Protein: 55 g · Fett/Fat: 20 g · Carbs: 19 g