Mussels in Tomato Sauce

Ingredients

• 2 kg mussels (e.g., littleneck and Venus)
• 200 ml dry white wine
• 2 Bay leaves
• 800 g tomatoes
• 1 onion
• 2 cloves garlic
• 4 tbsp olive oil
• 1 tbsp Lemon Juice
• 1 pinch sugar
• Sea salt
• ground pepper

Instructions

1. 1.

   Wash and clean the mussels thoroughly, discarding any that are open.

2. 2.

   Bring the wine with the bay leaves to a boil in a large pot. Add the mussels, cover, and steam for 6-8 minutes until cooked. Remove the mussels with a slotted spoon and let them cool; reserve the broth.

3. 3.

   Pass the tomatoes through a sieve, blanch, peel, quarter, deseed, and chop into pieces. Peel and finely dice the onion and garlic. Sauté together in hot oil until translucent. Add some of the reserved wine broth and the tomatoes, simmering for about 10 minutes until slightly thickened. Season with lemon juice, sugar, salt, and pepper.

4. 4.

   Release the mussel meat from the shells, add it to the sauce, and heat briefly until warmed through. Serve in small bowls.

5. 5.

   Accompany with crusty white bread.