Mussels in red sauce

1. Wash and brush mussels and remove beards. Sort out any that are already open. Peel the onion, garlic and carrots, clean the celery and bell pepper and finely dice everything.

2. Scald tomatoes with boiling water, remove the skins and dice.

3. Add the onion and garlic to the pot, heat on highest level up to the roasting window, switch to a low level, gradually add the diced celery, carrots and bell pepper while stirring and roast.

4. Add diced tomatoes and wine. Place the mussels in the sieve insert and place on the pot with the vegetables.

5. Heat the pot on highest level up to the vegetable window, switch to a low level and cook for about 15 minutes in the vegetable area.

6. Remove the oregano leaves from the stems, mix under the tomato sauce, season to taste with salt and pepper. Remove closed mussels and serve the mussels with the tomato sauce.