Mussels with Vegetables

Ingredients

• 1 onion
• 2 Garlic cloves
• 1 red bell pepper
• 3 tomatoes
• 1 Zucchini
• 3 tbsp olive oil
• 50 ml tomato juice
• 50 ml dry white wine
• 2 tbsp cognac
• 300 ml fish stock
• Salt
• Pepper
• 1 tsp ground saffron
• 500 g heart mussels
• 1 tsp fresh chopped thyme

Instructions

1. 1.

   Peel and finely chop the onion and garlic. Wash, halve, core, and dice the bell pepper and tomatoes. Wash, trim, and dice the zucchini.

2. 2.

   Sauté the onion with the bell pepper, zucchini, and garlic in hot oil for 3-4 minutes. Add the tomato juice, tomatoes, wine, and stir in the cognac. Pour in the fish stock, season with salt and pepper, add saffron, and simmer gently for about 10 minutes. Then add the cleaned mussels, cover, and cook for 6-8 minutes until the mussels open (discard any that remain closed).

3. 3.

   Finally sprinkle with thyme, taste, and serve.