Mussels 'alla Tarantina'

Method

1. Wash the mussels, removing all debris and beard.
2. Put a large skillet on the stove with 3 tbsp. of olive oil, a garlic clove and some chopped parsley.
3. Warm up a little, then add the mussels and the white wine, allowing to reduce.
4. Cover with a lid and take off the heat once the shells have opened.
5. Allow to slightly cool down, then discard all the mussels that didn't open.
6. Strain the cooking liquid and set aside.
7. In a frying pan, sauté the garlic in 2 tbsp. of olive oil, add the finely chopped tomatoes, a pinch of salt and a little pepper. Simmer over a low heat for a few minutes.
8. Add the mussels and their cooking liquid to the tomato sauce.
9. Continue cooking over a low heat for a few minutes, until the liquid has reduced a bit.
10. Just before serving, add some more black pepper and freshly chopped parsley.

Chef's tip

Make sure you get fresh mussels!! Scrape off the shells with a serrated knife and wash them well under running water before cooking them.

Serving suggestion

Serve with fish or vegetable side-dishes and with toasted home-made bread or croutons.

Wine selection

Pinot grigio, Vermentino, Chardonnay, Riesling or Prosecco.

Family tip

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Dish history

'Cozze alla tarantina' is a typical seafood specialty from the Pugliese culinary tradition. Tempting and aromatic, its main ingredients are mussels, garlic, parsley, oil, pepper, tomatoes and white wine. Although very easy to prepare, you'll be astonished by the result! A true gourmet course that can be served as an appetiser or as a one pot dish with toasted homemade bread.