With a robust, earthy flavour, buckwheat pancakes are the ultimate gluten and guilt-free indulgence
500g chopped tomatoes
250mL white wine
3 cloves of garlic
Scrape along the mussel shells and check the cleanliness - if necessary remove limestone parasites.
Wash mussels by brushing vigorously in cold water. Repeat several times.
Take advantage of the washing to remove mussels already dead (those that float, rest their souls, those who are broken and those that are slightly open.)
Chop the oregano, garlic, parsley and add 4 tablespoons of olive oil.
In a casserole dish, heat the mussels in olive oil.
Add 100mL of water, cover and cook 5 minutes. Add the white wine and cook until mussels open.
Remove the mussels and cook the pan juices.
When boiling, add the chopped tomatoes and the chopped mixture content.
Pour the hot sauce over the mussels just before serving.
Recipe provided by French Home Cooking