Mussels with Tomatoes

Ingredients

• 2 kg mussels
• 1 onion
• 2 cloves garlic
• 4 small spring onions
• 2 small carrots
• 300 g tomatoes
• 0.5 bunch Parsley
• 0.5 bunch Basil
• 1 tsp green pickled peppercorns
• 3 tbsp olive oil
• 200 ml white wine
• black pepper (freshly ground)

Instructions

1. 1.

   Wash the mussels thoroughly under running water, removing any beards and discarding any that do not close when tapped. Peel and finely chop the onion and garlic. Trim and slice the spring onions into thin rings. Peel, wash, and dice the carrots. Blanch the tomatoes in boiling water, peel, remove stems, and dice them. Wash, dry, and finely chop the parsley and basil.

2. 2.

   Heat the olive oil in a large pot over medium heat. Sauté the onion, garlic, spring onion rings, and carrot cubes until fragrant. Add the tomatoes and wine, stirring for 3 minutes. Then add the mussels, herbs, and peppercorns. Cover and cook for about 10 minutes, or until all mussels have opened. Sprinkle with freshly ground black pepper before serving.