Spanish mussels "Mejillón" steamed in spicy cream sauce

Ingredients for 2 servings:

• 1 kg mussels
• 50 g butter
• 200 ml cream
• ½ tsp tomato paste
• 1 onion(s)
• 1 stock cube
• little salt
• a little pepper
• Herbs
• Lemon(s), diced
• 1 baguette(s), thinly sliced

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes

highly recommended for mussel novices and sauce dippers

Finely dice the onion. Melt the butter in a very large saucepan, add the onion, and sauté until translucent. Meanwhile, wash the mussels, clean their shells, and remove their beards. Important: Be sure to discard any mussels with broken shells and those that have already opened before cooking, as these are no longer good or dead. Add the stock cube and tomato paste to the onions in the pan and mix well until the stock cube is dissolved. Then add the cream and stir again. Let the cream sauce simmer gently, season with a little salt and pepper, and add the herbs. Add the mussels to the pan with the cream sauce, stir, cover, and sauté for 8 minutes over low heat until the mussels have opened. Important: Discard any mussels that did not open during sautéing, as these were already dead. Cut a lemon into large cubes and serve with the mussels in the cream sauce. A tip for eating: Open the mussel completely and loosen the shell with a small fork, leaving it in place. The opposite half of the shell can be removed. Then use the shell with the mussel as a spoon for the cream sauce and squeeze a little lemon juice onto each mussel. The spicy cream sauce is then smothered with fresh, thinly sliced ​​baguette and eaten.