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🍽️ Mussels in Tomato Sauce

495 kcal · 30 min · 4 servings

Ingredients

• 2 kg mussels
• 1 onion
• 2 garlic cloves
• 2 small spring onions
• 2 small carrots
• 300 g tomatoes
• 0.5 bunch parsley
• 0.5 bunch basil
• 1 tsp green pickled peppercorns
• 3 tbsp olive oil
• 200 ml white wine
• black pepper (from the mill)

Instructions

1. 1. Rinse the mussels under running water.
2. 2. Remove the beards from the mussels.
3. 3. Check each shell.
4. 4. Discard any mussels that are open.
5. 5. Peel the onion.
6. 6. Peel the garlic.
7. 7. Chop the onion and garlic finely.
8. 8. Trim the spring onions.
9. 9. Wash the spring onions.
10. 10. Slice the spring onions into thin rings.
11. 11. Peel the carrots.
12. 12. Wash the carrots.
13. 13. Dice the carrots into small cubes.
14. 14. Pour boiling water over the tomatoes.
15. 15. Peel off the skin from the tomatoes.
16. 16. Remove the tough stem areas.
17. 17. Dice the tomato flesh.
18. 18. Wash the fresh herbs.
19. 19. Shake off excess water from the herbs.
20. 20. Chop the herbs finely.
21. 21. Heat the olive oil in a large pot.
22. 22. Sauté the onion and garlic pieces for a short time.
23. 23. Sauté the spring onion rings for a short time.
24. 24. Sauté the carrot cubes for a short time.
25. 25. Add the tomatoes to the pot.
26. 26. Add the wine to the pot.
27. 27. Let the mixture simmer for three minutes while stirring.
28. 28. Add the mussels.
29. 29. Add the chopped herbs.
30. 30. Add the peppercorns.
31. 31. Place the lid on the pot.
32. 32. Cook the mussels for about ten minutes.
33. 33. Wait until all shells have opened.
34. 34. Serve the dish.
35. 35. Sprinkle a pinch of ground pepper over it.

Nutrition per serving

• kcal: 495
• Protein: 54 g · Fett/Fat: 18 g · Carbs: 20 g