🍽️ Mussels in Fresh Tomato Sauce

Name: Mussels in Fresh Tomato Sauce
Total time: 30 min
Yield: 4 servings
Ingredients: 2 kg mussels; 2 onions; 2 garlic cloves; 400 g tomatoes; 0.5 bunch parsley; 0.5 bunch basil; 2 tbsp olive oil; salt; pepper (black)

424 kcal · 30 min · 4 servings

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Ingredients

2 kg mussels
2 onions
2 garlic cloves
400 g tomatoes
0.5 bunch parsley
0.5 bunch basil
2 tbsp olive oil
salt
pepper (black)

Instructions

1. Rinse the mussels thoroughly under cold running water. Scrub the shells clean. Remove the beards from the mussels. Discard any mussels that are already open.
2. Peel the onions and garlic. Finely chop both. Remove the stem ends from the tomatoes. Briefly dip the tomatoes into boiling salted water (this is called blanching). Peel off the skin and dice the flesh. Wash the herbs. Shake them dry. Pluck the leaves from the stems and chop them finely.
3. Heat the oil in a large pot. Sauté the onions and garlic until translucent. Add the diced tomatoes. Let everything sweat lightly for 3 to 5 minutes. Add the mussels and most of the chopped herbs (save a few for garnish). Stir everything well. Lightly salt the mixture. Cover the pot. Let the mussels cook for about 10 minutes until all shells have opened. Discard any mussels that remain closed after cooking.
4. Serve the sauce with mussels in bowls. Garnish with the remaining fresh herbs. Season lightly with pepper. Serve the dish immediately. Serve with toasted white bread.

Nutrition per serving

kcal: 424
Protein: 54 g · Fett/Fat: 15 g · Carbs: 17 g