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🍽️ Crunchy Mussels in Fruity Tomato Sauce

621 kcal · 30 min · 4 servings

Ingredients

• 2 kg mussels
• 100 ml olive oil
• 4 tomatoes
• 3 red bell peppers
• 1 onion
• 1 tbsp olive oil
• 2 garlic cloves
• 1 tsp hot paprika powder
• salt
• pepper
• 0.5 bunch parsley

Instructions

1. 1. Rinse the mussels under running water and remove the beard fibers.
2. 2. Discard any mussels that are already open, as they may be spoiled.
3. 3. Heat the olive oil in a large pot over medium heat.
4. 4. Peel the garlic cloves and press them directly into the hot oil.
5. 5. Add the cleaned mussels to the pot.
6. 6. Sprinkle the paprika powder evenly over the mussels.
7. 7. Place the lid on the pot.
8. 8. Steam the mussels over medium heat for about 6 to 8 minutes.
9. 9. Remove the pot from the heat as soon as the mussel shells have opened.
10. 10. Blanch the tomatoes briefly with hot water.
11. 11. Shock the tomatoes immediately with cold water.
12. 12. Peel the skin off the tomatoes.
13. 13. Cut the tomatoes into quarters and remove the core.
14. 14. Finely chop the tomato flesh.
15. 15. Peel the onion and chop it finely as well.
16. 16. Sauté the chopped onion in a separate pot.
17. 17. Halve the bell pepper and remove the core.
18. 18. Wash the bell pepper and cut it into small cubes.
19. 19. Add the chopped tomatoes and bell pepper cubes to the onions.
20. 20. Strain the mussel cooking liquid through a sieve and set it aside.
21. 21. Remove the cooked mussels from the pot.
22. 22. Remove one half of the mussel shell from each mussel.
23. 23. Stir the collected mussel broth into the tomato-onion mixture.
24. 24. Pour the finished sauce over the arranged mussels.
25. 25. Wash the parsley and pick off the leaves.
26. 26. Garnish the mussels with the fresh parsley leaves.

Nutrition per serving

• kcal: 621
• Protein: 55 g · Fett/Fat: 35 g · Carbs: 20 g