Peppered mussels (2)
Instructions
Clean and scrape the mussels of fouling under the tap, placing them in a container.
When you have finished, fill it with clean water and using a wooden spoon, shake the mussels in the container for a few minutes, then throw the water and repeat the operation.
Leave them to drain.
Boil the tomatoes in salted water, drain and Peel.
Cut them into small pieces and keep aside.
Clean and prepare all vegetables, garlic and onion.
Make a chopped medium fineness and pour in a pan where you did heat the oil.
Saute to low heat.
Now pour the mussels in the Pan, coperchiando immediately.
After a minute, the mussels and mix are wet with white wine.
Cover with the lid and wait until all the mussels are open.
Add tomatoes and chilies.
Continue cooking, stirring often, for about 3 minutes.
Meanwhile, oven toasted bread slices.
When cooked, remove the mussels, chilies, pour the mussels in a serving dish and sprinkle with chopped parsley and plenty of ground black pepper.
Garnish with slices of bread, sprinkled with a drizzle of extra virgin olive oil.
Suggested wine: a white type Martina or Rosato del Salento.
Ingredients and dosing for 4 persons
- 1500 g of mussels
- 200 g of perini tomatoes
- 50 g of olive oil extra virgin
- 1 glass dry white wine
- 1 costa of celery
- 1 carrot
- 3 cloves of garlic
- 1 onion
- Parsley
- 1 chili
- Black pepper
- 8 slices homemade bread the day before