Mussels in tomato sauce

Mussels in tomato sauce served with fresh baguette or ciabatta. Mussels under running water and brush well to remove the mussel beards. Important: all the already opened mussels cook no longer throw, but! After cooking, it’s the other way around: all the mussels, which are now closed yet sorted out and no longer eat! Peel the carrots and celery and a very small dice.

Mussels _tomato

Peel the onion and garlic and chop finely. In a large pot of butter with corn oil together and briefly saute the chopped vegetables in it. Add mussels and white wine pour. Cover and place over medium heat. After 5-8 minutes the mussels have opened (remove closed). Sud pour into a small saucepan. Keep warm mussels with vegetables in a closed pot. Sud openly let boil at the highest level to 1 / 3.

Then add cream and diced tomatoes. Sauce with pepper and salt. Tomato sauce on plates and spread with shells together can do.


¤ 1 kg Mussels
¤ 20 g Carrots
¤ 60 g Celery
¤ 1 Onions
¤ Garlic
¤ 20 g Butter
¤ 2 tablespoons Corn oil
¤ 3 / 8 L White wine
¤ 150 g Cream
¤ 1 / 2 can Diced tomatoes
¤ Pepper, salt

Serves 3 – 627 cal per serving, 20 mins Prep – 20 mins Total