Marinara Mejillones

Ingredients for 2 servings:

• 1 ½ kg mussels
• olive oil
• 1 large onion(s)
• 6 garlic cloves (or more if you like)
• 1 can tomato(s), pureed (400 – 500 g)
• 300 ml dry white wine
• ½ bunch parsley, flat
• Salt
• pepper
• Sugar

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 50 minutes

Mussels sailor style

Brush the mussels thoroughly under running water and scrape away any “beards” with a knife. If any mussels have already opened, tap them on one edge 2-3 times; they will usually close again. If not, discard them. Finely dice the onion and garlic and sauté in heated olive oil. Add the passata and simmer for a few minutes. Season with salt, pepper, and sugar, add the white wine, and bring to a boil. Season again to taste and add the chopped parsley. Since I’m preparing the tomato sauce in a small pot, I now transfer it to a similarly large pot and add the prepared mussels to the boiling hot sauce. Cover the pot and cook the mussels for about 8-10 minutes, shaking the pot vigorously every now and then. A pot with a glass lid is advantageous, as this allows you to see when the mussels have opened and are ready. Discard any mussels that are still closed! Now divide the mussels between two large, deep plates with a little of the sauce. Serve wonderfully with baguette (for dipping the sauce), an eggless aioli, a few olives, and a glass of cool rosé wine.