Total: 40 min. | Active: 40 min.
lactose-free, gluten-free
Nutritional value / person: 485 kcal
, Fat: 10 g
, Carbohydrate: 40 g
, Protein: 50 g


4 people


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


500 g mussels


2 tbsp olive oil
2 onions, halved, cut into thin strips
4 garlic cloves, squeezed
2 tsp tomato puree
2 bay leaves
1 red chilli, deseeded, finely chopped
1 sachet saffron
2 carrots, cut into cubes
2 tomatoes, cut into cubes
2 sticks celery, thinly sliced
¾ tsp salt


2 dl white wine
4 dl fish stock
2 dl water
400 g skinless pike-perch fillets, cut into cubes
240 g peeled raw prawn tails (organic)
salt and pepper to taste
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How it's done

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Scrub the mussels under cold running water, remove the beard, discard any mussels that are already open.


Heat the oil in a wide pan. Add the onions and all the other ingredients up to and including the saffron, sauté for approx. 5 mins. Add the carrots, tomatoes and celery, cook for approx. 3 mins., season with salt.


Pour in the wine, reduce by half. Pour in the stock and water, bring to the boil. Add the mussels, reduce the heat, cover and simmer for approx. 5 mins. Add the fish, prawns and mussels, mix carefully, cover and simmer over a low heat for approx. 5 mins., season.

Good to know
Note: Discard any raw, open mussels and cooked, closed mussels. These are inedible.
Serve with: Baguette, toasted if you wish.

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