Mussels in tomato sauce

Ingredients for 3 servings:

• 3 kg mussels
• 5 cloves garlic
• 3 onions, red
• 450 ml dry white wine
• 3 tbsp olive oil
• 2 tbsp butter
• 300 g leek, or 4 spring onions
• 600 g tomatoes, pureed
• 1 tbsp lemon juice
• 1 tbsp tomato paste
• 4 tbsp parsley, plus two for garnish
• 2 sprigs rosemary
• salt and pepper

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 2 hours 15 minutes; Total time approx. 2 hours 40 minutes

Mussels Italian style

First, finely dice the onions and leeks (or spring onions) and sauté them in olive oil and butter in a roasting pan. Then, slice the garlic cloves and add them once the onions are translucent. Now, add the tomato puree, tomato paste, and white wine. Finely chop the parsley and add it as well. Mix everything well until everything is mixed together. Season to taste with pepper, salt, and lemon juice. Return the roasting pan to the stove and let everything simmer. The stock can be prepared well in advance (1-2 hours), as this allows the flavors to develop even more. Now, remove the mussels from their packaging. Drain them all and, if necessary, clean them (brush them off), discarding any open or broken mussels. Now, heat the stock up properly. It should be boiling vigorously, then add the mussels and cook for 5 minutes. Then, stir the mussels once to ensure that any mussels on top are brought to the bottom and cook for another 10 minutes. Always cover the pot or roasting pan with a lid. Transfer the mussels and their liquid to plates, sprinkle with fresh parsley, and serve. Tip: If in doubt, cook the mussels a little longer than too little.