Mussels with tomatoes

Ingredients for 4 servings:

• 2 kg mussels
• 400 g tomatoes
• 2 shallots
• 1 bunch parsley, flat
• 7 tbsp wine, white, dry
• 1 sprig(s) of oregano
• 7 tbsp olive oil
• Salt and pepper, from the mill

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Carefully clean the mussels and discard any shells that have already opened. Soak the scrubbed and washed mussels in water for half an hour. Quarter the tomatoes, remove the stems and seeds, and cut into small pieces. Sauté the finely chopped shallots and parsley in hot oil for five minutes (it will smell of cinnamon!), then add the tomatoes, oregano, and white wine and cook for a quarter of an hour. Add the mussels, season with salt and pepper, and cook over medium heat for five minutes until the mussels open. Remove the mussels and quickly reduce the tomato sauce over high heat. Serve with white bread and parsley.