Cockles Fischer – type

Ingredients for 6 servings:

• 1 kg mussels (cockles)
• 1 small onion(s)
• 2 garlic cloves
• 2 tbsp olive oil
• 6 beefsteak tomatoes
• ¼ liter wine, white, dry
• 1 bay leaf
• Salt
• Black pepper, freshly ground
• 1 bunch parsley, flat

Instructions

Working time approx. 45 minutes; Total time approx. 45 minutes

Almejas a la marinera (from Galicia)

Peel and finely chop the onion and garlic cloves. Heat olive oil in a saucepan. Sauté the onion and garlic over low heat. Blanch the beefsteak tomatoes, peel them, cut them in half crosswise, remove the seeds, and discard the stems. Finely chop the flesh and add them to the pan. Add white wine. Add the bay leaf and season with salt and pepper. Simmer in an uncovered pan over low heat for about 10 minutes. Meanwhile, brush the mussels thoroughly under cold running water. Discard any mussels that are already open; they are not edible. Add the mussels to the pan and cook covered over high heat for 5-8 minutes, shaking the pan frequently. Discard any mussels that are still closed after cooking; they are also not edible. Wash the parsley, shake it dry, pick off the leaves, finely chop, and sprinkle in at the end. Preparation time: 45 minutes (+ 20 minutes cooking time)