Recipe “Baked mussels with mussels pasta and tomatoes” | NDR.de – Guide

by Dirk Luther

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Ingredients:


  • 1.2

    kg


    mussels


  • 5

    the


    olive oil


  • 100

    ml


    white wine


  • 250

    ml


    fish stock


  • 1





    Cepo


  • 1





    red pepper


  • 3

    toes


    garlic


  • 25

    G


    fresh ginger


  • 3

    spoon


    sea ​​salt


  • 1

    spoon


    white peppercorns


  • 100

    G


    pancake flour






  • Alternatively: bread crumbs


  • 4





    beef steak tomatoes


  • 4

    branches


    thyme


  • 3

    spoon


    turmeric


  • 2

    the


    Brown sugar


  • 50

    ml


    Red Wine Vinegar


  • 500

    G


    shell paste


  • 1





    Organic Lime


  • 25

    G


    freshly grated parmesan


  • 2

    the


    finely chopped leaf parsley

Wash the mussels well. Finally sweat in half of the oil in a large, wide saucepan, coat with white wine and stock and cook covered for 2-3 minutes. Drain the mussels, reserving the stock and set aside. Remove the mossy meat from the shells and discard closed samples.

Peel the onions and finely chop them. Halve, peel and finely chop the pepper. Peel the garlic and ginger, chop roughly and mash in a mortar with salt and pepper to a fine paste. Wash, quarters, chop and cut the tomatoes. Pick and chop the thyme leaves.

Heat the remaining oil in a pan and sweat the onion cubes in it for 3 minutes until translucent. Add garlic-ginger paste, chili and thyme and sprinkle with turmeric. Mix the tomatoes, sprinkle with sugar and let melt. Glaze with the vinegar and add the reserved mussels. Let the whole thing gently boil over low to medium heat for about 20 minutes. Move sometimes.

Boil the mussel noodles in plenty of boiling salted water according to the package instructions until al dente. Drain and extinguish cold.

Fold the peeled mussels into the reduced sauce, taste again and season with the lemon juice. Pour the sauce over the cooked moss paste and distribute evenly in the (oven-resistant) pan or in an oven dish. Mix the Parmesan cheese with the chopped parsley and the pancake flour and sprinkle over the dough. Grate on the middle rack in a preheated oven at 180 degrees for 5 to 10 minutes.


Schleswig-Holstein Magazine | broadcast date | 02/03/2022


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