Mussel Pepper Pot

Preparation

1. STEP 1 OF 17

   Clean and scrape the mussels of any encrustations under running water, placing them in a container

2. STEP 2 OF 17

   When you have finished, fill it with clean water and, using a wooden spoon, stir the mussels in the container for a few minutes, then discard the water and repeat the process

3. STEP 3 OF 17

   Let them drain

4. STEP 4 OF 17

   Boil the tomatoes in plenty of salted water, drain and peel them

5. STEP 5 OF 17

   Cut them into small pieces and set aside

6. STEP 6 OF 17

   Clean and trim all the vegetables, garlic, and onion

7. STEP 7 OF 17

   Chop them to a medium fineness and add to a pan where you have heated the oil

8. STEP 8 OF 17

   Let them wilt over low heat

9. STEP 9 OF 17

   Now add the mussels to the pan, covering immediately

10. STEP 10 OF 17

    After a minute, stir the mussels and pour in the white wine

11. STEP 11 OF 17

    Cover again and wait for all the mussels to open

12. STEP 12 OF 17

    Add the tomatoes and the whole chili pepper

13. STEP 13 OF 17

    Continue cooking, stirring often, for about 3 minutes

14. STEP 14 OF 17

    Meanwhile, toast the slices of bread in the oven

15. STEP 15 OF 17

    At the end of the mussels' cooking, remove the chili pepper, pour the mussels onto a serving dish, and sprinkle with chopped parsley and a generous grind of black pepper

16. STEP 16 OF 17

    Garnish with the slices of bread drizzled with a little extra virgin olive oil

17. STEP 17 OF 17

    Recommended wine: a white like Martina or a Rosato del Salento

Suggestions

• Pan

• Knife

• Cutting Board

General Information

Analysis

Macronutrients (100 gr)