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Mussels à la Kati with peppers and tomatoes

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Ingredients for 2 servings:

  • 1 kg mussels
  • 200 ml dry white wine
  • 150 ml fish stock
  • 1 large onion(s)
  • 1 bell pepper(s)
  • 1 red chili pepper(s)
  • 1 garlic clove(s)
  • 2 tbsp tomato paste
  • 1 can of pizza tomatoes
  • some basil
  • some parsley
  • olive oil
  • butter

Instructions

Working time approx. 40 minutes; Cooking/baking time approx. 1 hour 20 minutes; Total time approx. 2 hours

simply

Heat oil and butter in a wok. Then sauté the finely chopped onion, bell pepper, and chili pepper. After a few minutes, add the garlic. Deglaze with the wine and stock. Add the canned tomatoes and tomato paste and bring to a boil. Now add the herbs. Season with salt and pepper. Simmer the broth for an hour before adding the mussels. Bring back to a boil. Stir the mussels frequently and let them simmer with the lid on for about 10 minutes. Serve with a glass of white wine and brown bread.

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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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