|Spicy mussels in tomato sauce|
OK, I have to confess that cleaning mussels is not one of my favourite activities, but if you think about how quickly they cook, and how tasty they are, that extra time that it takes to clean them is definitely worth it. It is important that you discard any broken mussels, and once cooked, the ones that do not open. I sometimes make them without tomato sauce (basically I follow the same recipe, without adding the chopped tomatoes), and serve them with plenty of chopped parsley and squeezed lemon juice. Delicious.
- fresh mussels, scrubbed and beards removed, 1 kg
- chopped tomatoes,1 can
- extra virgin olive oil, 5 tbsp
- garlic cloves, 3
- crushed dried chillies, 1 tsp
- dry white whine, half a glass
- fresh parsley, chopped
- salt and pepper to taste
Heat the olive oil in a large pan. Add the garlic and the crushed chillies and fry until the garlic becomes lightly golden. Add the mussels, and toss for a couple of minutes. Pour in the wine and simmer for 3-4 minutes. Pour in the tomato sauce, and let cook for about 8-10 minutes. Add salt and pepper to your taste. Serve in warm bowls or plates and garnish with the fresh parsley.