Mussels in a tomato sauce with mushrooms


  • 1 kilogram mussels
  • 1 onion
  • 0.5 stalk leek
  • 2 small carrots
  • 200 grams mushrooms
  • 500 grams tomatoes
  • 400 milliliters white wine
  • butter for frying
  • salt
  • pepper
  • thyme
  • basil

Preparation method (receipt)

Dice coarsely the onion, sauté in the butter until transparency.Cut leek into thine rings, slice carrots and cut into shreds, add in the onion and fry. Slice champignons and add in the vegetables, stew. Pour the boiling water over tomatoes, peel them , chop and add in a pan, bring to a boil. Pour the white wine and bring to a boil again, season with salt, pepper, thyme, basil and broth powder(optional). Wash and peel the mussels. Place into a sauce and boil for 7-10 minutes. Threw away unopened mussels.

mussels onion leek carrot champignons tomato dry white wine butter salt pepper thyme basil