Mussels in spicy tomato and white wine sauce

Ingredients for 2 servings:

• 2 kg mussels
• 6 cloves garlic
• 2 large onions
• 4 tbsp olive oil
• 1 tbsp, heaped tomato paste
• 1 can tomatoes, chopped, approx. 400 g
• 1 tsp parsley, chopped
• ½ tsp chili flakes
• 1 tbsp Herbs de Provence or rosemary, oregano, parsley, basil, marjoram, thyme
• 250 ml dry white wine
• 30 g butter
• salt and pepper

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 25 minutes

First, wash the mussels thoroughly, brush them if necessary, and remove the beards. Discard any open or damaged mussels. Drain the mussels in a sieve. Finely chop the garlic and roughly chop the onions. Chop the parsley, reserving a few leaves for garnish. Heat the olive oil in a large pot and sauté the onion and garlic. Season with salt and pepper. Stir in the tomato paste and add the chili flakes. Depending on your taste and the spiciness of the chili flakes, you can also use a whole level teaspoon. As soon as the onion pieces become slightly translucent, add the chopped tomatoes. Now add the herbs and parsley. Stir through and add the white wine. When the sauce has reduced slightly, add the mussels and stir through. Place the lid on the pot and cook over high heat. After 3 minutes, shake the pot, using potholders to avoid the risk of scalding, to mix the mussels. After a total of 6 minutes, add the butter, replace the lid, and wait until the butter has melted. Then shake the pot again. After another 4 minutes, the mussels are cooked. The total cooking time is approximately 10 minutes. Serve the mussels with a little sauce in a deep dish and garnish with the parsley. Mussels that remain closed after cooking are not edible. Serve with fresh baguette or ciabatta.