Preparation

If we haven't steamed the mussels yet, it's time. save a cup of broth for later, or failing that if you have already bought steamed seafood broth, but note that the flavor will not be the same.

Chop the onion, garlic, dill and parsley separately.

heat the oil in a large skillet. add the onion and garlic and sauté briefly. once sautéed, add the tomato and dill to the pan, and cook over a very low heat for 20 minutes.

subsequently incorporate the wine and salt and pepper (to taste), and stir. Add the mussels to the broth and the cooking liquid that we had removed. let everything simmer for no more than 3 or 4 minutes.

garnish with parsley and serve.

Ingredients

  • 1 medium onion
  • 2 teaspoons minced garlic
  • 2 tablespoons fresh dill
  • parsley (fresh if possible)
  • ground pepper
  • 250 gr of clean steamed mussels without shell
  • 1 cup of the liquid to cook the mussels (can be substituted for fish and seafood broth)
  • 2 tablespoons olive oil
  • 2 cups of canned crushed tomato
  • 1 tablespoon dry white wine
  • Salt