Servings: 2
Calories: 445kcal
Ingredients
- 1 kg shell-on frozen mussels debearded and scrubbed thoroughly
- 1 red onion
- 4 garlic cloves
- 400 g diced tomatoes
- 200 ml dry white wine I used Chardonnay
- 1 pinch freshly ground black pepper and sea salt
- 1 bundle of parsley
- 200 g whole-wheat baguette
Instructions
- Peel and finely slice the onion and the garlic cloves.
- Heat up a pot on medium heat, add the onions and stir for 1 minute, then add the garlic and stir again for one minute.
- Pour 100 ml of white wine and leave to simmer for 2 minutes.
- Add the rest of the wine, the tomatoes and the mussels.
- Season with freshly ground black pepper and sea salt.
- Put the lid on and boil for 10 minutes.
- Take the lid off, gently stir and leave to boil for 10 more minutes without the lid.
- Discard all the shells that didn't open (they are not edible).
- Slice the baguette diagonally.
- Heat a grill pan and grill the bread slices on each side for 3 minutes.
- Serve hot with freshly chopped parsley and the grilled toast rubbed with garlic. Enjoy!
Notes
I used frozen mussels that were already scrubbed and debearded, I just washed them thoroughly with cold water before using them.