Mussels in Port Wine

Peel the onions, clean and rinse the greens and peel the garlic clove. Chop everything into small pieces. Blanch (scald) and peel the tomatoes, remove the seeds and chop the flesh as well. Heat the olive oil in a large saucepan, sauté the onion and greens, but do not brown. After 5 minutes, add the garlic, and after another 2 minutes, add the tomato pieces. Meanwhile, rinse and brush the mussels and pull off the strings. Use only the mussels that are tightly closed. When the tomatoes have sweated out their liquid, season with salt, season with pepper, add the chili pepper and pour the port wine. At the first boil, add the mussels, put the lid on and let the mussels open. This takes two to three minutes, then the mussels are cooked and nice and tender. If you cook them longer, they will become small and hard. Serve with white bread, baked or toasted, rubbed with garlic. The drink is white port or strong white wine.

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