Mussels in tomato and white wine sauce

Ingredients for 3 servings:

• 2 kg mussels
• 3 large onions
• 2 large red bell peppers
• 1 large bell pepper(s), yellow
• 2 cans of tomatoes, peeled
• ½ liter white wine
• 2 liters of vegetable broth
• some oil, e.g. olive oil

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 50 minutes

with peppers and onions

Fill a sink or wash basin with cold water, add the mussels, and clean them. Cut the onions into bite-sized pieces and the bell peppers into strips. Heat the oil in a large pot, fry the onions briefly, and deglaze with more or less wine, depending on your taste. Add the peeled canned tomatoes to the pot and break them up into small pieces with a wooden spoon. Add the bell pepper strips and stock, and simmer over medium heat. After about 10 minutes, add the mussels to the pot, stir, and cook for about 15 minutes, until the mussels have opened. Do not eat any mussels that have not opened after cooking. I serve this with baguette.