Peppered Mussels
Freshly ground black pepper and mussels go together amazingly well, and this dish is also...
Mussels with Potato & Tomato
Enjoy the fruits of the sea, livened up with the summer taste of tomatoes.
| Ingredients (4 servings) | ||
|---|---|---|
| 1.5 | kg | fresh mussels |
| 1 | large, white onion | |
| 500 | g | potatoes |
| 250 | g | small ripe tomatoes |
| 6 | kumquats | |
| 250 | ml | white wine |
| 1 | twigs | rosemary |
| 10 | wild garlic leaves | |
| pinch(es) | freshly ground mixed peppercorns | |
| pinch(es) | ground coriander | |
| pinch(es) | fine sea salt | |
| splash(es) | olive oil | |
- Peel the onion and potatoes and cut into small cubes.
- Quarter the tomatoes and kumquats, removing the seeds from the kumquats.
- Wash the mussels and also remove the beards by pulling them with your hands.
- Slightly sauté the onion in a little olive oil in a large saucepan and then add the potatoes, deglaze with the white wine and season with a little salt. Let simmer for approx. 15 minutes.
- Place the mussels in the saucepan and cook with the lid on until the mussels begin to open, shaking the pan occasionally. Add the kumquats, tomatoes and rosemary and let everything steep together for 5 minutes.
- When the mussels have opened well, add the wild garlic, finely chopped, to the pot with the pepper, ground coriander and olive oil and let it steep for a further few minutes.
- Best served in a large bowl at the table with lots of crusty bread. Enjoy!
