Mussels with Tomato Sauce

Ingredients

• 2 kg mussels
• 1 onion
• 2 Garlic cloves
• 2 Spring Onions
• 1 Carrot
• 5 tomatoes
• 3 tbsp olive oil
• 1 stalk basil
• 200 ml dry white wine
• Sea salt
• Pepper (freshly ground)
• basil (for garnish)

Instructions

1. 1.

   Wash the mussels carefully under running water. Remove the beard, check each mussel to ensure it is closed; discard any that are open. Peel and finely chop the onion and garlic. Clean and slice the spring onions into thin rings. Peel and dice the carrot. Blanch the tomatoes in boiling water, shock them, peel, quarter, deseed, and dice.

2. 2.

   Heat the olive oil in a large pot. Sauté the vegetable cubes (except the tomatoes) for 1–2 minutes. Add the tomatoes, basil stalks, and wine; simmer gently for about 3 minutes while stirring. Then add the mussels. Cover and cook for 8–10 minutes until all mussels have opened. Remove any that remain closed.

3. 3.

   Remove the basil stalks, season with salt and pepper, and serve the mussels garnished with basil.