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🍽️ Baked Mussels with Tomatoes

539 kcal · 30 min · 4 servings

Ingredients

• 2 kg mussels
• 6 tomatoes
• 2 garlic cloves
• 50 g black olives (pitted)
• 2 anchovy fillets
• 4 tbsp olive oil
• salt
• 2 tbsp freshly chopped parsley
• 1 splash dry white wine
• 60 g white bread crumbs

Instructions

1. 1. Thoroughly rinse the mussels under running water.
2. 2. Remove the beards from the mussels.
3. 3. Bring some salted water to a boil in a pot.
4. 4. Steam the mussels in the pot with the lid on for about 4 minutes until they have opened.
5. 5. Discard any mussels that remain closed after steaming.
6. 6. Preheat the oven to 220 degrees top heat.
7. 7. Pour hot water over the tomatoes.
8. 8. Immediately shock the tomatoes with cold water.
9. 9. Remove the skin from the tomatoes.
10. 10. Cut the tomatoes into quarters.
11. 11. Remove the seeds from the tomato quarters.
12. 12. Dice the tomato flesh finely.
13. 13. Open the steamed mussels.
14. 14. Remove the top mussel shell.
15. 15. Place half of the mussels with the meat into four cast-iron pans.
16. 16. Peel the garlic.
17. 17. Finely chop the garlic.
18. 18. Finely chop the olives.
19. 19. Finely chop the anchovies.
20. 20. Heat 2 tablespoons of oil in a pan.
21. 21. Sauté the garlic, olives, and anchovies in the hot oil.
22. 22. Add the parsley to the pan.
23. 23. Deglaze the mixture with white wine.
24. 24. Season the sauce with salt and pepper.
25. 25. Distribute the sauce evenly over the mussels in the pans.
26. 26. Sprinkle the breadcrumbs over the mussels.
27. 27. Drizzle the remaining oil over the breadcrumbs.
28. 28. Gratin the mussels in the oven for about 5 minutes.
29. 29. Remove the pans from the oven.
30. 30. Serve the mussels hot.
31. 31. Serve white bread on the side as desired.

Nutrition per serving

• kcal: 539
• Protein: 56 g · Fett/Fat: 22 g · Carbs: 27 g