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🍽️ Crispy Mussels in Fruity Tomato Sauce

532 kcal · 30 min · 4 servings

Ingredients

• 2 kg mussels
• 500 g carrots
• 500 g leek
• 500 g fennel
• 250 g celery
• 4 tbsp olive oil
• 250 ml white wine
• 2 cans peeled tomatoes (825 g)
• salt
• pepper (from the mill)
• 2 tbsp sugar

Instructions

1. 1. Hold the mussels under running water and scrub them vigorously until they are clean.
2. 2. Pull off the fibrous beard fibers from the shells.
3. 3. Discard any mussels that have cracks.
4. 4. Test the mussels in cold water and discard any that do not close tightly.
5. 5. Peel the vegetables and wash them thoroughly.
6. 6. Cut the vegetables into very small cubes.
7. 7. Heat oil in a large pot.
8. 8. Sauté the vegetable cubes in the hot oil.
9. 9. Cook the vegetables until they are soft and translucent.
10. 10. Pour the white wine into the pot.
11. 11. Add the tomatoes along with their liquid.
12. 12. Bring the mixture to a boil.
13. 13. Season the sauce with salt.
14. 14. Season the sauce with pepper.
15. 15. Season the sauce with sugar.
16. 16. Let the sauce simmer uncovered for 10 minutes.
17. 17. Add the wet mussels directly into the sauce.
18. 18. Cover the pot with a lid.
19. 19. Cook the mussels for 10 to 12 minutes.
20. 20. Shake the pot gently from time to time.
21. 21. Remove the mussels with a slotted spoon.
22. 22. Discard any mussels that have not opened.
23. 23. Serve the mussels along with the sauce on plates.
24. 24. Use an empty mussel shell as a small pair of tongs.
25. 25. Extract the meat from the shell.
26. 26. Serve the dish with baguette.

Nutrition per serving

• kcal: 532
• Protein: 49 g · Fett/Fat: 17 g · Carbs: 36 g