2 Portions | Preparation time 15 min
INGREDIENTS
1 kg / fresh mussels
1 shallot
2 cloves / garlic
1 can of tomatoes
1 chilli pepper
200 ml / 30% cream
½ tsp / sugar
2 tbsp / grated Parmesan cheese
1 tbsp / clarified butter
1 tbsp / olive oil
200 ml of white dry wine
½ lemon for juice
Salt, colourful pepper
INSTRUCTION
Wash the mussels thoroughly. We reject the dead – those that are open.
Peel the shallot and cut it into half-thalers.
Wash and cut chilli pepper together with seeds. Peel the garlic.
In a pot with a wide bottom, heat the olive oil and clarified butter. Then throw in the shallot, chilli paper and black olives.
When the shallot is glassed add the squeezed garlic. After about 30 seconds add canned tomatoes, sugar and lemon juice.
When after tomatoes boiled, we pour in the wine and reduce it. We use dry, light white wine. When the alcohol evaporates, add cream and Parmesan cheese. Season with salt and colourful pepper.
When the sauce begins to thicken, throw in the previously cleaned mussels. Cover the pot and boil the mussels under they all will be open (about 5 min). Occasionally shaking a covered pot.
