Clam Sauce

Peel and finely chop the onions and garlic cloves. Fry in the olive oil until translucent. In the meantime, blanch (scald) the tomatoes, peel, quarter, seed and remove the green stalks. Cut the flesh into cubes and add to the onions. Mix with white wine and paradeis pulp. Season with pepper, salt, sugar and thyme leaves plucked from the stems. Simmer in an open saucepan at low temperature for 15 minutes. Add the mussels with their broth to the paradeis sauce form. Rinse basil, toss dry, chop and add to sauce.

From the recipe collection of Andreas Kohout

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