Mussels Taranto Style

La storia di questo piatto

In Taranto, dove the Ionian Sea whispers against ancient stone, mussels have long been the humble jewels of fishermen's tables, born from the mar Piccolo's brackish embrace. This dish carries the salt-worn memory of a city built on shells and tides, where the sea itself seasons the soul of the people.

Ingredienti

• 600 g Fresh mussels
• 300 g Canned peeled tomatoes
• 3 cloves Garlic
• 20 g Fresh flat-leaf parsley
• 40 ml Extra virgin olive oil
• 1 piece Fresh red chili pepper
• 3 g Sea salt
• 1 g Black pepper
• 100 ml Dry white wine

Preparazione

1. Scrub the mussels under running water with a stiff brush, removing any debris and the byssus threads. Discard any that are open or damaged.
2. In a wide skillet, heat the olive oil and sauté the thinly sliced garlic with the red chili pepper until golden brown.
3. Add the peeled tomatoes, sea salt, and black pepper. Allow the sauce to reduce for 5 minutes over medium heat.
4. Pour in the dry white wine and let it evaporate for 2 minutes.
5. Add the cleaned mussels, cover with a lid, and cook over high heat for 5-7 minutes until all have opened.
6. Discard any mussels that remain closed. Sprinkle with freshly chopped parsley and serve immediately.