Mussels of Provence

Ingredients for 4 servings:

• 1 kg mussel(s), fresh
• 500 g tomatoes, pureed
• 1 large onion(s), chopped
• 3 cloves garlic, finely chopped
• 200 ml red wine, dry
• 2 tsp thyme
• 2 tsp oregano
• 2 tbsp fresh parsley, chopped
• 2 tbsp olive oil
• e.g. salt and pepper

Instructions

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

Mussels in tomato sauce, suitable as a starter or main course

Brush the mussels thoroughly under water. Sort out any damaged or open mussels and discard them. Place the mussels in a large pot with a little water, cover, and heat over high heat until all the shells have opened. Drain the mussels and discard any that are still closed. In a large pot, sauté the chopped onion in oil and add the finely chopped garlic. Deglaze with red wine, add the passata, oregano, and thyme. Let the sauce simmer over medium heat for about 10 to 20 minutes. Add the mussels to the sauce and simmer for 10 minutes. Season with salt and pepper and stir in the parsley. Serve with fresh baguette or ciabatta.