Taranto style crostini with mussels

19 February 2012

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Crostini di cozze alla Tarantina

You know those classic (even fast) never dull and always delicious? Besides, an excuse to drink a glass of wine (all the excuses are good!).

INGREDIENTS
– 1 kg mussels
– Some tomatoes
– 2 cloves garlic
– ½ cup white wine
– Homemade bread croutons
– Extra-virigin olive oil
– Salt
– Chili
– Parsley (I did not use it, I preferred the taste of the mussel “clean”)

DIRECTIONS
Wash the mussels under water removing debris attached to the shell and of course the barbs. In a large pan put a bit of oil and a clove of garlic. Combine mussels, pour the wine and simmer until evaporated. Cook the mussels until open up, let them cool and shell. Filter the cooking sauce and set aside.

Heat a a bit of oil in a pan where we will put another clove of garlic (which will remove), add the chili and tomatoes cut into 4 pieces. Season with salt and then add the mussels and their sauce. Continue cooking for a few minutes until tomatoes have softened a little. Season with salt if necessary (but also with chili if you love the spicy taste like me).

Meanwhile, cut the bread (and here I must pay tribute to Umbria, which has a wonderfully good bread), sliced and put in oven to roast.

Serve the crostini warms with a spoonful of mussels and tomatoes, making sure to dip them well with their sauce and adding some extra-virgin olive oil.