Mussels in tomato and white wine sauce

Ingredients for 2 servings:

• 1 kg mussels
• 4 tbsp olive oil
• 2 carrots
• 2 onions
• 3 bay leaves
• 2 peppers, hot, pickled
• 3 garlic cloves
• 1 tbsp tomato paste
• 1 tbsp, levelled sugar
• 1 tbsp oregano, shredded, for fresh chopped oregano 2 tbsp
• ½ tbsp Herbs de Provence, shredded
• 500 ml dry white wine
• 200 ml vegetable stock
• 125 ml cooking cream
• 1 bunch parsley, flat
• 15 cherry tomatoes
• salt and pepper

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour

Clean and rinse the mussels in cold water, discarding any damaged or open ones. Dice the carrots, onions, chili peppers, and garlic. Halve the cherry tomatoes and roughly chop the parsley. Sauté the carrots and onions with the bay leaves, oregano, and Provençal herbs in a large pot over medium heat in olive oil until translucent. Increase the heat to high, add the chili peppers, garlic, tomato paste, and sugar, and fry for about 4 minutes, stirring occasionally. Then add the white wine and bring to a boil. Pour in the vegetable stock and simmer for about 10 minutes. Season with salt and pepper, add the cream, and stir. Pour the drained mussels into the stock, cover, and cook for about 7-8 minutes. Stir or shake occasionally. Serve in deep plates with a ladle, scatter the cherry tomato halves and plenty of parsley over the top.