Sauce for mussels in shells
Description
The dish is prepared without unnecessary complications. The recipe uses hot pepper, which can be chili or any other kind. If you don't like spicy food, you can prepare the sauce without pepper. You can also use any herbs instead of parsley and oregano. Remember to discard mussels that haven't opened—they must not be consumed. The dish is ready to serve.
Instructions
- 1
Step 1
1. Wash all the vegetables and herbs and finely chop them. Sauté the onion, garlic, and chili pepper in heated olive oil.
- 2
Step 2
2. After the vegetables are well sautéed, pour in the white wine. Cook until the liquid has reduced by half. Pour the wine carefully, as the mixture may ignite.
- 3
Step 3
3. Wash the tomatoes, remove the skin, and chop the flesh. You can finely chop them, but it's better to blend the tomatoes into a puree. Pour onto the pan with the other vegetables and add spices, salt.
- 4
Step 4
4. After the sauce comes to a boil, simmer for 10 minutes, then add the mussels to the pan. Cover with a lid or foil and cook over low heat for another 10 minutes. Then remove the mussels from the pan and simmer the sauce for several minutes until thickened. Pour the prepared sauce over the mussels. You can sprinkle with grated cheese.