- Mussels - 1,5 Kilogram
- Bulb - 1 piece
- Carrot - 2 pieces
- Leek (stem) - 1 Piece
- Celery (stem) - 4 pieces
- Tomatoes - 3 Pieces
- Garlic - 5-6 Zubchikov
- White dry wine - 2 Cups
- Olive oil - 2 items. spoons
- Parsley - - To taste
Prepare the ingredients. In a large saucepan, warm up the olive oil, throw it finely chopped onions. Cook the onion on moderate heat, stirring, until transparent. Next we send the cut carrots, cleaned and half-rings, into a saucepan. Cook the onion and carrots on a moderate fire for about 10 minutes, stirring constantly. Meanwhile, while carrots with onions are prepared, prepare the rest of the ingredients. Tomatoes will be covered with boiling water and peeled. Garlic is cleaned and finely chopped. We will clean the leeks, cut them into thin rings and add them to the pan. Stirring. Immediately after this we send to the pan finely chopped celery stalks. Stir and cook for 2-3 minutes on medium heat. Then add the wine to the pan. We cook the vegetables in the wine on a moderate fire. In the meantime, mussels need to be washed under running cold water. When half the wine is evaporated, increase the heat and add the mussels to the pan. Stir, cook for 2 minutes. Next, in a saucepan, add small cubes of sliced tomatoes. And immediately after the tomatoes - garlic. We mix everything for the last time. We cook the dish for about 5 minutes on medium heat. Then remove from the fire, sprinkle with fresh herbs and serve. Bon Appetit! :)
Servings: 3-4