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Mussels with Tomato and Parsley

Juicy mussels in a bright tomato-parsley sauce, with garlic heat.
Soak up every drop with golden focaccia, crisp at the edges.
Warm, fresh, and just a little fiery—ready in a cozy bowl.

dinner ⏱ 30 min 420 kcal / portion 45.0 g carbs / portion (estimated) glutenmolluscsmustardsulphites 🔗 Original source

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Mussels with Tomato and Parsley
v1 · rb0e705f985 20260727Z1751 385 g focaccia dough 100 ml white wine 🔥 preheat the oven to 200°C and bake the focaccia until golden 🔪 rinse the mussels, discard any broken or unopened ones, and chop the parsley stems 🔪 slice the tomatoes and garlic 🍳 ⏱ 8-10 min heat the olive oil and cook the garlic, chili flakes, tomatoes, and chopped parsley stems over medium heat 🍳 turn up the heat, add the mussels, stir well, and deglaze with the white wine 🍳 ⏱ 4-5 min put the lid on and simmer the mussels until all shells open 🍽 serve the mussels with sliced focaccia and sprinkle with parsley leaves Mussels Tomato Parsley 🎉 2 kg mussels 15 g parsley flat-leaf 500 g tomato small 2 pieces garlic cloves 2 tbsp olive oil mild ½ tsp chili flakes ½ tsp mussels, parsley tomato, garlic olive oil, chili flakes white wine
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Preparation steps

  1. preheat the oven to 200°C and bake the focaccia until golden
  2. rinse the mussels, discard any broken or unopened ones, and chop the parsley stems
  3. slice the tomatoes and garlic
  4. heat the olive oil and cook the garlic, chili flakes, tomatoes, and chopped parsley stems for 8-10 min over medium heat
  5. turn up the heat, add the mussels, stir well, and deglaze with the white wine
  6. put the lid on and simmer the mussels for 4-5 min until all shells open
  7. serve the mussels with sliced focaccia and sprinkle with parsley leaves

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