How to make Mussels Taranto-style

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How to make Mussels Taranto-style 

Mussels Taranto-style or cozze alla Tarantina, is a typical dish of Italian cuisine, ideal to be served as a tasty appetizer or as a main course.

Mussels Taranto-style is typical recipe of Puglia, like many other recipes with mussels, is really simple to prepare and the key to its success lies in the few genuine ingredients used for the preparation.

The recipe of Mussels Taranto-style was born as a poor dish of sailors and fishermen. Today it is offered a little by all the restaurants on the Italian coast. Therefore if you come to our Country you must absolutely eatMussels Taranto-style seated at a table overlooking the sea.

The flavor is reminiscent of the classic sautéed mussels, even if the taste is slightly spicy, thanks to the addition of chili, which gives the tomato sauce a more intense flavor.

The idea is to serve Mussels Taranto-style with toasted bread or croutons, which will soak in the sauce, or simply with warm homemade bread. In other words, you will not be able to resist the final shoe. In this way, you will enjoy a dish that can also be a single dish, to be served perhaps for a fish-based dinner, or you can use it as a condiment for pasta.

If you love shellfish, try the mussels impepata, the spaghetti with clams and cherry tomatoes, or the sautéed clams.

But now let’s see how to prepare Mussels Taranto-style!

Mussels Taranto-style
Mussels Taranto-style

Recipe Difficulty Level: easy Servings: 4

Ingredients to makeMussels Taranto-style :

  • 1.5 kg (53 oz) of mussels
  • 1 can of peeled plum tomatoes
  • Half glass of white wine
  • Garlic
  • Extra virgin olive oil
  • Hot chili pepper (optional)
  • Black Pepper
  • Fresh parsley

Tools to clean the mussels:

  • Sponge scourer
  • sharp knife
  • 1 big and tool pot (with its cover)
  • Strainer or sieve
  • Cotton rug

Method:

In a big tool pot, brown the garlic and the hot chili pepper (optional) in a little bit of extra virgin olive oil.

The garlic starts to become brown, add the chopped parsley and the smashed peeled plum tomatoes.

Cook on medium heat for 20-30 minutes, adding water if necessary (in case the sauce becomes too dense).

In the meantime, clean the mussels with the help of a sponge scourer and a sharp knife.

Scrape the shell to remove the dirt. Rinse them and remove the fiber that comes out from the mussels. Rinse under cold water and remove the mussels that are open.

Put the mussels in a big pot with a couple of spoons of oil.

Cook them few seconds and add the wine. Cook until the wine evaporates completely.

Cover and cook for 5 minutes, until all the mussels are open.

With a cotton rag, filter the liquid formed by the mussels when cooked (in this way the sauce formed by the mussels will be cleaned and without sand). Keep apart.

Mix the tomato sauce, the mussels, and the filtered liquid.

Cook for 2 minutes, mixing from time to time so the sauce enters in the mussels.Mussels Taranto-style are ready!

Remember not to add any salt as the filtered liquid is very salty.

Serve with black pepper and bruschetta bread.

Good Apetit! Buon appetito!

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