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🍽️ Mussel with fruity salsa

755 kcal · 30 min · 4 servings

Ingredients

• 1.5 kg mussels (green mussels from New Zealand)
• 1 onion
• 1 bell pepper
• 0.5 bunch parsley
• 200 g pineapple cubes
• 1 tbsp butter
• 250 ml white wine
• salt
• white pepper (from the mill)

Instructions

1. 1. Discard any mussels that are already open.
2. 2. Clean the remaining mussels under running water.
3. 3. Scrub the mussels thoroughly.
4. 4. Remove the beards from the mussels.
5. 5. Peel the onions.
6. 6. Finely chop the onions.
7. 7. Remove the seeds and core from the bell pepper.
8. 8. Wash the bell pepper.
9. 9. Cut the bell pepper into very small cubes.
10. 10. Wash the parsley.
11. 11. Shake the parsley dry.
12. 12. Chop the parsley.
13. 13. Heat oil in a large pot.
14. 14. Sauté the onions briefly.
15. 15. Add the bell pepper cubes.
16. 16. Sauté the bell pepper briefly.
17. 17. Add the pineapple.
18. 18. Sauté the pineapple briefly.
19. 19. Stir in the chopped parsley.
20. 20. Pour in 250 milliliters of water.
21. 21. Pour in the wine.
22. 22. Season the mixture lightly with salt.
23. 23. Season the mixture lightly with pepper.
24. 24. Bring the mixture to a boil.
25. 25. Add the mussels to the pot.
26. 26. Set the heat to high.
27. 27. Cover the pot.
28. 28. Cook the mussels for about 8 minutes.
29. 29. Shake the pot vigorously occasionally.
30. 30. Drain the mussels.
31. 31. Discard any mussels that remain closed after cooking.
32. 32. Serve the open mussels with the broth.

Nutrition per serving

• kcal: 755
• Protein: 81 g · Fett/Fat: 21 g · Carbs: 35 g