Mussel soup to taranto
Instructions
Wash and clean the mussels, then let them open in a pan with a little oil.
In large skillet, previously greased with oil, fry a clove of crushed garlic and a little chili.
As soon as garlic begins to take color, remove it along with the chili and pour into the pan the peeled tomatoes and deprived of seeds.
Add a pinch of salt and simmer at medium fire for about ten minutes; then add the mussels, along with their juices well filtered.
Sprinkle the soup with chopped parsley and serve in bowls (preferably of terracotta) with croutons.
