The mussel soup alla Tarantina is a tasty and flavorful dish, characterized by the pairing of mussels with tomatoes and chili. The intense flavor of garlic and the fragrance of parsley complete the aroma of this delicious seafood soup. The mussels are served with crispy bread croutons to accompany and absorb the sauce.
Wash and clean the mussels, then open them in a saucepan with a drizzle of oil
In a large pan previously greased with oil, sauté a crushed clove of garlic and a little chili
As soon as the garlic begins to take color, remove it along with the chili and add the peeled tomatoes with their seeds removed to the pan
Add a pinch of salt and let cook over medium heat for about ten minutes; then add the mussels together with their well-filtered juice
Sprinkle the soup with chopped parsley and serve it in bowls (preferably terracotta) with bread croutons
Pan
Wooden spoon
Bowl
Strainer
Store the mussels in the refrigerator and consume within 1-2 days
Cozze alla Tarantina are a typical dish of the Puglia region, particularly of the city of Taranto
Italy, Puglia
| Energy (kcal) | 69.24 |
| Carbohydrates (g) | 3.42 |
| of which Sugars (g) | 1.05 |
| Fat (g) | 2.12 |
| of which Saturates (g) | 0.41 |
| Protein (g) | 9.19 |
| Fiber (g) | 0.22 |
| Sale (g) | 0.31 |
