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Mussel Bolognese

updated

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Ingredients for 3 servings:

  • 450 g mussels, frozen
  • 2 m.-sized onion(s)
  • 2 tbsp capers
  • 1 can tuna in its own juice (195 g)
  • 1 tsp fish sauce
  • 400 ml fish stock
  • 500 ml tomatoes, pureed
  • 1 tsp pepper
  • 1 tbsp, heaped dill
  • 2 tbsp Balsamic vinegar, dark
  • 4 tbsp, heaped Parmesan, sliced
  • n. B. Oil

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 30 minutes

Chop the onions and capers. Grate the Parmesan cheese. Heat the oil in a deep saucepan and sauté the onions and capers until translucent. Add the tuna, pepper, and fish sauce. Deglaze with the fish stock. Add the tomatoes, dill, balsamic vinegar, and Parmesan cheese. Bring to a boil. Heat the mussels in the oil just before serving.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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