Spanish fire shells

Ingredients for 1 servings:

• 1 kg mussels
• 1 bunch of soup vegetables
• 200 ml white wine, alternatively water or fish stock
• ½ can tomatoes, chopped or whole
• Garlic, fresh
• Chili pepper(s), fresh
• salt and pepper
• ½ baguette(s)

Instructions

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

Chop the soup vegetables and sauté them in a large pot with salt, pepper, chili, and garlic. Deglaze with approximately 200 ml of wine or water and add the mussels. Cover and shake the pot gently every now and then. Once the mussels have opened, remove them briefly and set aside on a plate. Add a can of chopped tomatoes and bring to a boil briefly, seasoning to taste if desired. Split the mussels, return them to the pot, and let them simmer briefly over low heat. Serve with fresh, warm baguette.