Mussels with white wine sauce

 

Ingredients

1 kg mussels

1/2 tsp. chicken broth

1 small onion, chopped

1 bay leaf

5 cloves garlic, chopped

2 tbsp. tomato paste

1 tbsp. honey

1- 2 chili peppers

1/2 tsp. cumin

1 tbsp. red or white vinegar

1 tsp. white wine

Salt to taste

Cracked black pepper to taste

4 tbsp. butter

2 tbsp. parsley, chopped

2 spring onions, chopped

4 tbsp. olive oil

How to: 

Heat the olive oil over medium heat in a saucepan.
Sauté the onion with the bay leaf until the onion is translucent.
Add the garlic and cook for a minute.
Stir in the tomato paste and cook for 2-3 minutes.
Add the honey, fresh red chili peppers, salt, pepper, cumin and vinegar and mix everything well.
Add the wine and cook for 3-4 minutes.
Add the mussels along with the chicken stock. Cook for 6-7 minutes until all the mussels open.
Remove the mussels to a separate saucepan or bowl.
Add the butter to the sauce and cook for a few minutes until it thickens. Add the mussels again with the parsley and spring onions. Mix well.
Serve in a bowl with bread and enjoy.