Ingredients

• 250 g. mussels

• 1 onion

• 2 teaspoons of chopped garlic

• 2 tablespoons of fresh dill

• Parsley

• Ground pepper

• 2 tablespoon of olive oil

• 2 ripe tomatoes

• 20 cc. white wine

• Salt

• Chili pepper

• 1 red bell pepper

• 1 leek

• 50 g. celery

• 100 cc. Water

Preparation

Cut the onion, red pepper, leek and celery in halves or in irregular/large cuttings, and brown it in a pot with olive oil and one garlic clove as the base for this dish. Once browned, add the mussels and water. Cover it and let it cook for 8 minutes until the mussels are open. Save the cooking liquid and separate the mussel from its shell.

Base

Dice the onion and sauté it – without browning -along with the garlic for 10 minutes over medium

heat. Then turn off heat, add white wine and place the tomato in concassé (in small cubes, without skin

and without seed). Let it cook on low heat for 20 minutes and incorporate the salt, the pepper and the

liquid in the mussels were cooked in; until it boils. Finally, add the mussels and cook for 2 or 3 minutes

before serving. When is ready to serve, sprinkle parsley and chili pepper.