Ingredients
3 kg mussels with shells
Chapter 1 (60 g) onion
1/2 cup (100 ml) vegetable oil
1 (50 g) carrots
1/4 head (30 g) celery
2 tbsp (20 g) flour
2 tbsp (40 g) tomato paste
2-3 (150 g) of red tomatoes
5 cloves garlic
bay leaf
parsley
salt
Method
Mussels are steamed with boiling water to be removed more easily from the shell. Wash well and put to boil to several minutes in salted water with the bay leaf. In fat sauté until soft chopped onions, carrots and celery. Add the flour, tomato paste and chopped tomatoes and garlic. Pour 1 cup mussel broth and simmer for 10-15 minutes, then rub through a thick strainer. The resulting sauce is poured into a pan and placed it in mussels. Bake in the oven about 1/2 hour. Serve hot, with sprinkle with chopped parsley.
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