Rinse mussels in cold water, perhaps brush off, drain in a colander. (Do not use opened mussels!) Finely dice onions. Heat olive oil on 2 or possibly on automatic heat 4 to 5, sauté onions and greens in it. Add bay leaves, chili pepper, kitchen herbs and tomatoes with juice, mix well, cook for 12 to 15 min in an open pot, season with salt. Add wine and mussels, bubble repeatedly, cook in closed saucepan for 6 to 8 min on 1 or possibly automatic cooking zone 4 to 5, stirring once. Serve the mussels with the tomato sauce.
Serve with garlic bread.
Recipe calendar of the Bochum public utility company
Our tip: As an alternative to fresh herbs, you can also use frozen ones – these also have a fresh taste!
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