Mussels in Italian vegetable sauce

Fresh mussels are one of my favourite kinds of seafood. Now season for organic grown mussels from the North Sea has started again.

I used a yellow and orange carrot and the green rest of some leek and a couple of cloves of garlic.
No white wine to pour into the pot, instead I used some rose bubbly water. German Sekt.

recipe:
1 kg mussels
4 cloves of garlic
1 yellow carrot
1 orange carrot
1 green of leek
2 tbsp olive oil
2 tbsp tomato paste
salt and pepper
250 ml rose sekt or champagne
1 tbsp creme fraiche

Just wash the mussels and check if there are kaputt ones and discard them, the open ones knock against a board and check if they close again.

In a large pot start the olive oil and toss is the veg and the tomato paste, give a couple of minutes, add the sekt and cook for 5 min.

Add creme fraiche and the mussels, close the lid and cook it for 3 min.
Done