Moules a la Chefkoch.de

Ingredients for 2 servings:

• 1,000 g mussels
• 1 onion(s)
• ½ stalk(s) leek
• 2 small carrots
• 200 g mushrooms
• 500 g tomatoes, peeled or from the can
• 400 ml white wine
• Butter, for frying
• salt and pepper
• Thyme
• basil

Instructions

Working time approx. 45 minutes; Total time approx. 45 minutes

Mussels with tomato sauce and mushrooms

Roughly dice the onions and fry in a large pot with butter until translucent. Cut the leeks into rings, and the carrots into thin slices or julienne strips, then add and sauté vigorously. Cut the mushrooms into quarters or slices, depending on their size, and add them to the pot. Sauté. Pour hot water over the tomatoes, peel them, remove the stems and seeds, and cut them into small cubes—or simply use canned tomatoes (but use diced tomatoes or whole tomatoes, not pureed tomatoes)—and bring everything to a boil. Deglaze with white wine and bring back to a boil. Season with salt, pepper, thyme, and basil—or a little vegetable stock, if desired—until you get a strong broth. Remove the mussels from the refrigerator, wash them, and remove any sticky residue with a knife (important because the sauce is meant to be eaten, and it shouldn’t crunch). Discard any mussels that have opened and don’t close under cold running water. Add the mussels to the broth and simmer for 7-10 minutes. Serve with white bread. Unlike many other mussel recipes, the sauce is an absolute delicacy and should definitely be eaten! Mussels that are closed after cooking should not be eaten.