Baked mussels

Ingredients for 2 servings:

• 750 g mussels
• 1 onion(s)
• ¼ liter wine, white, dry
• 75 g butter
• 2 eggs
• 3 tbsp breadcrumbs
• 3 tbsp Parmesan, freshly grated
• 3 tbsp parsley, freshly chopped flat
• 1 pinch(s) of salt, cayenne pepper
• 4 shallots, finely sliced
• 1 clove(s) garlic, more to taste
• 400 g tomatoes
• 1 tsp balsamic vinegar, white, or regular if necessary
• salt and pepper
• Olive oil, extra virgin for frying

Instructions

Working time approx. 1 hour; Total time approx. 1 hour

simple and delicious

Chop the onion and sauté in a pan with a little butter until translucent, pour in the white wine and bring to the boil. Add the well-cleaned mussels and sauté for about 10 minutes until they have opened. Put the closed ones in the bin. Remove the top shells. Mix the butter and eggs, add the breadcrumbs, Parmesan cheese and parsley and season with salt and cayenne pepper. Now stuff the mussel halves with the mixture. Fry the shallots in a pan until translucent, add the tomato flesh. Reduce the liquid, season with balsamic vinegar, salt and freshly ground pepper and season with the garlic. Place the stuffed mussels on the tomato mixture and gratinate in the oven with top heat for about 8 minutes. My favorite dish is fresh baguette. Garlic fans can safely increase the number of cloves to 4. For wine, I recommend a dry red wine or a very cool Pinot Noir Weißherbst.