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Spicy mussels in tomato and white wine sauce

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Ingredients for 2 servings:

  • 2 kg mussels, fresh
  • 4 cloves garlic
  • 1 onion(s)
  • 1 bunch of parsley
  • 1 bunch lemon balm
  • 1 bottle of dry white wine, e.g. Chardonay
  • 2 cans of tomatoes, peeled
  • 1 tsp curry paste, red, hot
  • salt and pepper
  • Oil for frying

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 35 minutes

simply

Peel and slice the onion and garlic. Finely chop the parsley and lemon balm. Heat the oil in a large pot and fry both ingredients until translucent, then season with salt and pepper. Add the peeled tomatoes and curry paste and bring to a boil briefly. Deglaze everything with white wine. Add the parsley and lemon balm and simmer for five minutes. Meanwhile, scrub/clean the mussels thoroughly and add them to the stock. Simmer for about five minutes, until all the mussels have opened. Serve the mussels in deep plates. Serve with fresh whole-grain bread and wine.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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