Mussels

Mussels

Total: 20 Min. | Active: 20 Min.
lactose-free, gluten-free, Low Carb
Nutritional value / people: 137 kcal
, Fat: 7 g
, Carbohydrate: 6 g
, Protein: 7 g

Ingredients

4 people

Hint:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettbossi.ch

Mussels

1kg mussel
2tbsp olive oil
1 onion, finely chopped
2 garlic cloves, thinly sliced
400g tomato juice, peeled, seedless, diced
1sachet saffron
4dl red wine (e.g. Valais AOC Pinot Noir Hurkevent Ch. Favre 2015)
2tbsp tarragon leaves, roughly chopped
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How it's done

Mussels

Scrub the mussels thoroughly under cold running water, remove the beard.

Heat the oil in a large pan. Sauté the onion and garlic. Add the tomatoes and saffron, cook briefly. Add the mussels, pour in the wine, cover and simmer for approx. 5 mins. Sprinkle with tarragon.

Good to know
Note: Discard any raw, open mussels and cooked, closed mussels. These are inedible.

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