Mussels in tomato and white wine broth

Ingredients for 2 servings:

• 2 kg mussels
• 3 onions
• 1 bunch of soup vegetables
• 4 cloves garlic
• 2 cans of tomatoes
• 1 chili pepper(s)
• 1 bunch of parsley
• 2 bay leaves
• 6 peppercorns
• 3 tsp sea salt, coarse
• 1 pinch(s) saffron, ground
• 4 tbsp olive oil
• 300 ml dry white wine
• n. B. water

Instructions

Working time approx. 40 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 10 minutes

First, thoroughly clean the mussels and discard any open ones. Trim, wash, and finely chop the vegetables. Heat oil in a large pot and sauté the onions and garlic until translucent, then add the vegetables and chili. Deglaze with a little white wine and add the finely chopped canned tomatoes, sea salt, peppercorns, parsley, and bay leaves, and simmer for a few minutes. Now add the mussels and top up with the remaining white wine and water, just enough to cover the mussels. Cover and simmer the mussels over medium-high heat for about 15-20 minutes, until all the mussels have opened, stirring gently occasionally. Season the broth with salt and pepper to taste. Now serve the wide-open mussels with the vegetable broth, discarding any closed mussels. Alternatively, you can puree the broth with the vegetables using a hand blender and add it to the mussels or serve it separately as a delicious mussel soup. This goes well with fresh baguette (with herb butter) and a chilled, delicious white wine.