Mussels in Spicy Sauce

Ingredients

• 2 kg mussels
• 4 Garlic cloves
• 2 shallots
• 2 red chili peppers
• 2 meat tomatoes
• 100 g large green olives (pitted)
• 30 g Butter
• 200 ml dry white wine
• Salt
• black pepper (freshly ground)
• 1 handful parsley

Instructions

1. 1.

   Place the mussels in cold water and brush them thoroughly, removing the "beard" with a small knife if necessary. Discard any mussels that are already open. Then rinse the mussels under running water and let them drain.

2. 2.

   Peel and finely dice the garlic and shallots. Wash, halve, deseed, and finely chop the chili peppers, removing seeds as desired. Blanch the tomatoes, shock in cold water, peel, halve, remove seeds, and dice the flesh. Cut the olives into pieces.

3. 3.

   Sauté the shallots, garlic, chili, and olives in a large pot with hot butter until lightly browned. Add the tomatoes and sauté briefly. Deglaze with wine, season with salt and pepper, simmer for 1-2 minutes, then add the mussels and cover to cook for 3-5 minutes until they open. Shake the pot occasionally. Discard any mussels that remain closed.

4. 4.

   Rinse the parsley, shake dry, pluck the leaves, and finely chop. Fold into the mussels, taste, and serve.