Baked Mussels with Tomatoes

Ingredients

• 2 kg mussels
• 6 tomatoes
• 2 cloves garlic
• 50 g black olives (pitted)
• 2 anchovy fillets
• 4 tbsp olive oil
• Salt
• 2 tbsp freshly chopped parsley
• 1 splash dry white wine
• 60 g bread crumbs

Instructions

1. 1.

   Step 1

2. 2.

   Wash the mussels thoroughly and remove the beard. Bring a little salted water to a boil in a pot and steam the mussels covered for about 4 minutes until all open. Discard closed ones.

3. 3.

   Preheat oven to 220°C (428°F) with top heat.

4. 4.

   Step 2 (image 4)

5. 5.

   Heat tomatoes briefly, cool, peel, quarter, seed, and dice small.

6. 6.

   Step 3

7. 7.

   Open mussels, remove the lid, and place half of each with mussel meat into four cast‑iron pans.

8. 8.

   Step 4 (image 5)

9. 9.

   Peel garlic and finely chop. Finely chop olives and anchovies. Sauté all in 2 tbsp hot oil in a pan with garlic. Add parsley.

10. 10.

    Step 5 (image 2)

11. 11.

    Deglaze with white wine. Season with salt and pepper.

12. 12.

    Step 6

13. 13.

    Distribute over mussels.

14. 14.

    Step 7

15. 15.

    Sprinkle bread crumbs, drizzle remaining oil. Bake for about 5 minutes until gratinated and serve.

16. 16.

    Serve with crusty bread as desired.