Mussel pots with sausage

Ingredients for 2 servings:

• 300 g clams, possibly pre-cooked frozen
• 1 shallot(s)
• 3 small tomatoes
• 100 g soup vegetables
• 2 tbsp olive oil
• 100 g sausage
• 1 tbsp tomato paste
• 400 ml crustacean stock
• 1 pack of crustacean paste, approx. 40 g
• 100 ml cream
• e.g. chili flakes
• n. B. Cognac
• n. B. Salt
• some parsley leaves

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 15 minutes

a spicy starter for 4, a main course for 2

This recipe serves 4 people as a starter or two people as a main course. Make a cross-shaped cut in the skin of the tomatoes and pour boiling water over them. Peel the tomatoes, remove the stems and seeds, and finely dice the flesh. Peel and finely chop the shallot. Clean the vegetables and cut into small cubes. If desired, julienne the carrot. Squeeze the sausage meat out of the sausage skin. If the mussels are fresh, rinse them with cold water and clean them, discarding any broken mussels. Frozen mussels can be used straight from frozen. Heat the olive oil in a saucepan or deep frying pan. Sauté the shallots and diced vegetables. Add the sausage meat, mash it, and fry it. Stir in the tomato paste and sweat it. Finally, add the diced tomatoes and sauté. Pour in the shellfish stock, stir in the shellfish paste, and simmer until the vegetables are al dente. Pour in the cream and heat through. Season with cognac, if desired. Season with chili flakes, if desired (this may not be necessary for a spicy salsiccia). Add the mussels to the vegetable stock, stir, and heat for a few minutes until the shells have opened. Season the stock for salt (this is necessary, but probably not necessary because of the mussels and the shellfish paste). Serve the mussels in serving dishes or soup bowls, garnished with parsley. Serve with ciabatta bread. Note: When eating, discard any mussels that have not opened.