Mussels with Tomato Sugo

Ingredients

• 2 kg mussels
• 1 onion
• 2 Garlic cloves
• 2 small spring onions
• 2 small carrots
• 400 g Tomatoes
• 0.5 bunch Parsley
• 0.5 bunch Basil
• 1 tbsp Olive Oil
• 4 slices baguette
• 200 ml white wine
• Sea salt
• black pepper

Instructions

1. 1.

   Wash the mussels carefully under running water, de-beard them and discard any that remain closed.

2. 2.

   Peel and finely chop the onion and garlic. Clean the spring onions, wash them and slice into thin rings.

3. 3.

   Peel the carrots and dice them small. Heat the tomatoes briefly, peel them and dice them small. Wash the herbs, shake dry and finely chop them.

4. 4.

   Heat the olive oil in a large pot. Sauté the onion, garlic, spring onions and carrots over medium heat for 3 minutes.

5. 5.

   Meanwhile toast the baguette slices.

6. 6.

   Add the tomato cubes and wine to the pot, stir and simmer for about 3 minutes. Add the mussels and herbs, cover and simmer for about 10 minutes until all mussels have opened. Discard any that remain closed.

7. 7.

   Season with sea salt and black pepper. Serve with toasted baguette slices.