Sailor-style Mussels with Bell Pepper and Tomatoes

Name: Sailor-style Mussels with Bell Pepper and Tomatoes
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 2 SERVINGS
Cuisine: Francouzská kuchyně
Ingredients: 1 kg mussels; 60 g peeled white onion; 4 peeled cloves garlic; 1 red bell pepper; 30 g olive oil; 100 ml dry white wine; 250 g canned crushed tomatoes; 200 ml fish stock; 1 teaspoon salt; pinch ground saffron; The best choice for seafood are light and less aromatic wines. Choose from white and rosé.

2 SERVINGS

Do hodinky

Buy all ingredients right below the recipe

INGREDIENTS

1 kg mussels
60 g peeled white onion
4 peeled cloves garlic
1 red bell pepper
30 g olive oil
100 ml dry white wine
250 g canned crushed tomatoes
200 ml fish stock
1 teaspoon salt
pinch ground saffron

WINE PAIRING

The best choice for seafood are light and less aromatic wines. Choose from white and rosé.

INSTRUCTIONS

1
Clean the mussels, discard any open ones. Place the closed mussels in a large bowl with ice water for 10 minutes.
2
Finely chop the onion. Slice the garlic. Cut the bell pepper in half, remove the core, and dice the flesh into 1 cm cubes.
3
Heat the oil in a saucepan over medium heat, add the bell pepper, and sauté for 1 minute, stirring frequently.
4
Add the onion and let it become translucent. Add the garlic and sauté for 1/2 minute, stirring frequently.
5
Pour in the wine, add the saffron, and let the wine completely evaporate from the saucepan. Add the tomatoes, stir, and bring to a boil. Season with salt and cook for 3 minutes.
6
Pour in the fish stock and bring to a boil. Add the mussels, stir, bring to a boil, cover with a lid, and cook for 4 minutes.
7
Remove from heat and discard any mussels that remain closed. Transfer to a serving bowl or plates and serve with white bread.

Tip

Fresh mussels must be closed, not dried out, and should be cooked within 3 days of their dispatch from the farm, or on the day of purchase if consumed raw. Mussels must be properly cleaned with a brush, and any unopened pieces after cooking should be discarded. If a mussel is slightly open, hold it with the fingers of one hand and sharply tap it with the fingers of the other hand. It will close if it is fresh or alive. If you don't buy pre-cleaned mussels, you must manually remove the 'beard' (byssal threads) that usually protrudes from the shells. Only then soak the mussels in ice water. Change the water several times. Leave the cleaned mussels soaked in cold water for a few minutes. They will release any remaining sand they contain.

Roman Vaněk

Tip: For an especially delicate flavor, you can finish the sauce with a drop of lemon juice. Homemade spaetzle or wide noodles, which perfectly soak up the creamy sauce, are an excellent side dish.