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Original Italian name: Zuppa di cozze alla tarantina
Place of origin: Apulia, Southern Italy
Mussels with their smooth texture and sweet flavour are extremely attractive addition to many pasta and fish dishes. They are very popular in Southern Italy and on Italian islands.
Mussels are one of my favorite seafood to cook. There are a lot of different dishes using mussels as the key ingredient. One variation is mussels can be cooked with tomatoes and white wine. The other one comes with blue cheese which gives quite strong taste to the dish. I personally like spicy mussels. Sometimes I add one or two chili peppers during cooking. Quite often I pick few recipes of stuffed mussels from Apulia, Southern Italy.
Mussels can be served with accompanied slices of toast or with potatoes chips.
Tarento-style mussels
Ingredients (serves 1-2)
1 kg mussels
1-2 small chili peppers
1 clove of garlic, whole
2 tablespoon extra virgin olive oil
300 g ripe tomatoes, skinned
200 ml dry white wine
1 clove of garlic, chopped
salt and freshly milled pepper
Method
Scrub the mussels and wash under running water. Fry the chili peppers and whole garlic in olive oil. As soon as the garlic starts to brown, remove the peppers and garlic from the skillet and add the finely chopped skinned tomatoes. Simmer for 10 minutes, and then add the wine, stir frequently until it has evaporated. Finally add the mussels.
Boil around 5-7 minutes until the shells open, increasing the heat and shaking occasionally. Discard any unopened shells. Finally add the chopped clove of garlic. Season with salt and pepper. Serve hot with slices of toast or potatoes chips.
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