Instructions

1. Prepare all the ingredients – cut onions, carrots, tomatoes and bell pepper into cubes.
2. Heat the olive oil over medium heat in a large, deep frying pan. Add onions, seasoned with salt, and stew until soft and light brown.
3. Stir in carrots, bell peppers, chopped garlic cloves and tomatoes.
4. Cut smallage into small pieces and stir with other ingredients for a couple of minutes.
5. Put all the ingredients into a saucepan, add the canned tomatoes and vegetable stock. Season with salt and pepper. Cook for 5-7 minutes over a medium heat.
6. Add 2-3 basil leaves and grind up everything until smooth.
7. Top with mussels and serve with crusty bread.

Bon appetit!