Mussels sailor species

Ingredients for 4 servings:

• 1,500 g mussels
• 2 onions
• 750 g tomatoes, fully ripe
• 2 cloves garlic
• 1 chili pepper(s) (peperoncino)
• 1 bunch of soup vegetables
• 5 tbsp oil (olive oil)
• 2 bay leaves
• 1 sprig(s) of thyme
• ¼ liter wine, white, dry
• Salt
• pepper
• 1 bunch of parsley
• 1 bunch of basil

Instructions

Working time approx. 45 minutes; Total time approx. 45 minutes

Marinara Muscles

Carefully brush the mussels under running water to remove any sand. Drain well. Peel and slice the onions. Pour boiling water over the tomatoes and peel them. Deseed the tomatoes and dice the flesh. Peel and finely chop the garlic cloves. Cut open the chili pepper, remove the seeds, and cut the flesh into pieces. Trim and chop the vegetables. Heat the oil in a pan and sauté the vegetables. Add the washed thyme and bay leaves. Pour in the wine and bring to a boil. Add the mussels and cook in the covered pan until all the mussels have opened.