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Recipe of: © Monsieur Cuisine

Mussels in spicy tomato sauce

MC plus
4 portions
Ready in: 1:05 h
Preparation time: 30 min.
Created on: 04.08.2016
Last changes: 14.02.2018
  • 1 bunch of parsley
  • 2 kg mussels
  • 4 garlic cloves
  • 2 dried chilli peppers
  • 2 tsp fennel seeds
  • 8 tbsp olive oil
  • 800 g chopped tomatoes, tinned
  • 250 ml dry white wine
  • salt
  • 4 large slices white bread
  • pepper


Per portion:

  • calorific value
    2830 kj / 676 kcal
  • protein: 63 g
  • carbohydrates: 13 g
  • fat: 35 g
Preparation time
30 min.
Ready in
1:05 h
  1. Wash the parsley, shake dry, then strip off the leaves. Place in the blender jug and chop for 8 seconds/speed setting 6, then transfer the contents to a small bowl.
  2. Rinse the mussels under cold, running water. Discard any that are already open. Peel the garlic and place in the blender along with the chilli peppers. Process for 8 seconds/speed setting 6, scraping the mixture down off the sides of the container using the spatula. Add the fennel seeds and 3 tablespoons of olive oil, then cook using the roast button/5 minutes/100 °C. Add the tomatoes, wine, 125 ml water and salt, then mix for 15 minutes/100 °C/speed setting 1. Place the mussels in the deep steamer basket, place the basket on top of the blender jug and cook using the steamer button/15 minutes.
  3. Heat the rest of the oil in a large frying pan and fry the bread on both sides over a medium heat. Season with ¼ teaspoon of pepper. Tip the mussels into a large bowl, removing and discarding any which have not opened. Pour the tomato sauce over the mussels, sprinkle with parsley and serve with fried bread.


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