Mussels with Goat Cheese in the Paradeiser

Rinse the mussels well under running water and remove the bark. Discard opened or broken mussels on the spot.

Melt 20 g of butter in a large saucepan, add peppercorns and extinguish with white wine. Add the caraway seeds and the cleaned mussels, cover and cook for 8 minutes. Shake the pot a few times to ensure even cooking. Remove the cooked mussels from the shell and strain 300 ml of the mussel broth and set aside.

Preheat the oven to 220 degrees (upper-lower heat).

Cut the tops of the tomatoes into small pieces and carefully scoop them out. Roughly chop the tomato tops, the mussel meat and half of the goat cheese, mix well and fill the tomatoes with it.

Mix the remaining goat cheese with half of the herb butter, the chopped herbs and the breadcrumbs. Cover the tomatoes with this mixture. Place the stuffed tomatoes in an ovenproof dish and bake in the oven for 15 minutes. Melt the remaining herb butter in a saucepan, add the paradeis pulp and deglaze with the mussel stock. Boil the sauce a little bit and season with Worcester sauce, juice of one lemon, salt and pepper. Finally, add the crème fraîche.

Arrange the tomatoes and pour the sauce over them. This goes well with long-grain rice.

Our tip: If you like to cook with fresh herbs, it is best to get kitchen herbs in pots – so you have in the

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