Recipe Tip: Mussels with Potato & Tomato
Top Recipe for 4 Persons by Constantin Fischer. All ingredients and tips for getting it right. Enjoy the fruits of the sea, livened up with the summer taste of tomatoes.
- 1 ½ kgfresh mussels
- 1large, white onion
- 500 gpotatoes
- 250 gsmall ripe tomatoes
- 250 mlwhite wine
- 1 sprig(s)rosemary
- 10wild garlic leaves
- pinch(es)freshly ground mixed peppercorns
- pinch(es)ground coriander
- pinch(es)fine sea salt
- splash(es)olive oil
Step 1Peel the onion and potatoes and cut into small cubes.
Step 2Quarter the tomatoes and kumquats, removing the seeds from the kumquats.
Step 3Wash the mussels and also remove the beards by pulling them with your hands.
Step 4Slightly 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.
Step 5Place 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.
Step 6When 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.
Step 7Best served in a large bowl at the table with lots of crusty bread. Enjoy!
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