Mediterranean mussels

Ingredients for 4 servings:

• 3 kg mussels
• 2 tbsp olive oil, good
• 4 cloves garlic, fresh
• 1 small onion(s)
• 1 stalk(s) leek
• 1 small carrot(s)
• ½ bunch parsley, flat
• ½ red bell pepper(s)
• 2 large cans of tomatoes
• some herbs, fresh Italian
• some salt and pepper
• possibly chili pepper(s)

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

cozze al pomodoro – our favorite recipe

First, wash the mussels thoroughly under cold running water and remove the threads (mussel beards) with a knife. Do not use mussels that have already opened – they will have spoiled. Now chop the leek, carrot, and half the bell pepper as finely as possible. Julienne them is best. If you like it spicier, you can add half or a whole chili pepper, if desired. Also dice the onion, and clean the garlic cloves and press them through a garlic press. Heat the olive oil in a large pot and sauté the diced onion and garlic until translucent. Then add the remaining vegetables. Chop the canned tomatoes slightly with a knife, removing any remaining shells and stalks. Meanwhile, pluck the parsley from the stems and chop finely. Add the now-cooked mussels and cook briefly over high heat until they open. Then reduce the heat and simmer for another 5 to 10 minutes. At the very end, add some Italian herbs and fresh parsley. Serve with a fresh baguette and simply enjoy!