Name: Mussels in Tomato Sauce
Total time: 45 min
Yield: 4 servings
Ingredients: 3 kg fresh mussels; 2 bunches soup greens (Suppengrün); 2 leeks; 200 g onions; 250 ml olive oil; 3 dried chili peppers; 1 sprig rosemary; 1 bunch fresh thyme; 6 bay leaves; 800 g peeled tomatoes (canned); Salt; 1 liter dry white wine

Mussels were one of those things I was afraid to cook at home for years. They seemed like restaurant food — something that required a professional kitchen and a fishmonger on speed dial. Turns out they’re one of the easiest things you can make.

This is the recipe that convinced me. A big pot, a mountain of aromatics — Suppengrün, leeks, onions, rosemary, thyme, bay leaves, dried chili — all simmered in olive oil until everything is fragrant and golden. Then tomatoes, then a whole liter of dry white wine, and finally three kilos of mussels that steam open in the broth.

You shake the pot, you wait eight minutes, and then you have this gorgeous, messy, wine-soaked feast. The only accompaniment you need is a fresh baguette to soak up the broth. And maybe some extra napkins.

The Recipe

Serves: 4 • Time: 45 minutes

Ingredients

3 kg fresh mussels
2 bunches soup greens (Suppengrün — carrot, celery root, leek, parsley root)
2 leeks
200 g onions
250 ml olive oil
3 dried chili peppers
1 sprig rosemary
1 bunch fresh thyme
6 bay leaves
800 g peeled tomatoes (one large can)
Salt
1 liter dry white wine

Instructions

Clean: Scrub the mussels under cold running water. Pull off any beards. Discard any mussels that are cracked or that won’t close when you tap them — set those aside.
Dice: Finely dice the soup greens, celery, and onions. Slice the leeks into thin rings.
Sauté: Heat the olive oil in a large, deep pot over medium-high heat. Add the diced vegetables and sauté until golden and fragrant.
Simmer: Add the dried chili, rosemary, thyme, and bay leaves. Pour in the tomatoes and let everything simmer for 10–15 minutes. Add a clove or two of garlic if you like.
Steam: Pour in the white wine. Add the mussels, cover the pot, and cook for 8–10 minutes. Shake the pot occasionally so the mussels mix with the sauce.
Serve: Discard any mussels that haven’t opened. Ladle into deep bowls with plenty of broth. Serve with fresh baguette.

Notes

Suppengrün is a standard bundle sold in German supermarkets: carrot, celery root, leek, and parsley root. You can substitute with a mix of carrot, celery, and parsley.
Don’t skimp on the wine — a full liter makes the broth spectacular. Use something you’d drink.
This is best as a shared, communal meal. Put the pot in the center of the table and let everyone dig in.

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