Instant mussel stew
- 2 cans pickled mussels
- 1 jar boiled speckled beans
- Tomato sauce
- Pulp of cherry peppers
- Tender beans
- Cider
- 1 garlic clove
- Olive oil
- Fresh dill
- Salt

Sauté 65 g of tender beans and one garlic clove finely chopped with 3 spoonful of olive oil in a saucepan.
Add then one glass of tomato sauce, 2 spoonful of pulp of cherry peppers and a bit of cider (100 ml approximately).
Wash the beans from the jar, drain them and put them into the saucepan together with the other ingredients. Add the pickled mussels (including all their juice). Add a pinch of salt. Keep the stew on a low heat for 4 minutes approximately and sprinkle with finely chopped dill before serving.
[printable version]

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