Mussels in White Wine and Tomato Broth with Dill

Mussels cook in an aromatic broth of white wine, tomatoes, garlic and dill and are served with crispy ciabatta. A quick dish that succeeds with just a few ingredients.

By yumbelo-Küche · 2 servings · 30 minutes

Ingredients

• 1000 g Mussels, fresh
• 2 Stück Shallots
• 2 Stück Garlic cloves
• 2 EL Olive oil
• 20 g Butter
• 200 ml dry white wine
• 200 g passata
• 1 Stück Lemon, juice and zest
• 1 Bund Dill
• 1 Prise Chili flakes
• Prise Salt
• Prise Pepper
• 1 Stück Ciabatta

Method

1. Rinse the mussels under cold water, remove the beards and sort out any open mussels that do not close when lightly tapped.
2. Finely dice the shallots and garlic. Finely chop the dill, setting aside a few sprigs for garnish.
3. Heat the olive oil in a large pot with a lid over medium heat. Sweat the shallots and garlic in it for 2 to 3 minutes until translucent.
4. Pour in the white wine, let it come to a boil and stir in the passata. Season with salt, pepper and chili flakes and simmer for 3 minutes.
5. Add the mussels to the pot, put the lid on and cook over high heat for 5 to 7 minutes until the shells have opened. Shake the pot now and then during this time.
6. Discard any mussels that remain closed. Stir in the butter, lemon zest, lemon juice and chopped dill.
7. Slice the ciabatta and toast it in the oven or in a pan until golden brown.
8. Arrange the mussels with the broth in deep bowls, garnish with dill and serve with the ciabatta.