CASSEROLE OF MUSSELS IN TOMATOES AND GARDEN HERBS
2 kg of Bouzigues mussels
4 garlic cloves
4 red, ripe tomatoes
50 gr. of butter
3 tablespoons of olive oil
1 tablespoon of sugar
Wash mussels and remove beard from shells. Place aside. Peel garlic cloves and plunge them into boiling water for 5 minutes.
Peel and chop coarsely 3 tomatoes. Brown them in 2 tablespoons of olive oil and 1 full tablespoon of sugar for about 5 minutes. Add salt, pepper, chili and incorporate the three basil leaves, mashed, and one stick of aniseed.
Peel and remove seeds from remaining tomato. Cut it in small dice.
In a large pot, heat up the remaining oil. Add garlic, melted tomatoes and white wine. Boil for one minute to mix flavors. Allow alcohol from wine to evaporate. Taste and add chili if necessary. The sauce must be spicy.
Add mussels and cover the pot. Stir once in a while until you get the desired amount. Then add half of the chopped chive, the 2 basil sticks, the remaining aniseed stick and 1 spoonful of olive oil. Mix well to get a thin emulsion. Rectify seasoning and remove from heat. Incorporate cold butter cut in small pieces to thicken sauce.
Serve mussels covered with sauce and sprinkled with warm tomato dice, lemon juice and cut garden herbs.