This is a cold dish, most often cooked in the summer, and it can he made with any amount of mussels. Bread is always needed to mop up the tasty sauce.
25-30mussels, shelled and cleaned
1 small carrot, diced
1 small potato, diced
1teaspoonwhite wine vinegar
1tomato, skinned and chopped
1tablespoon concentrated tomato purée
bunch of fresh parsley, dill and basil, chopped
salt and freshly ground black pepper
alittleextra parsley, chopped
Heat the oil in a pan and soften the onion and garlic in it. Stir in the carrot, potato and celery and cook for 2-3 minutes. Stir in the vinegar, sugar and salt and add the tomato, tomato purée and herbs. Pour over the water, mix well and bring the liquid to the boil. Reduce the heat, cover, and simmer for 25-30 minutes until the vegetables are tender and the liquid has reduced (if the mixture gets too dry, add more water). Add the mussels and cook gently for a further 5-10 minutes. Season to taste and leave to cool in the pan. Garnish with parsley, and serve with wedges of lemon and bread.