Mussels 1 kg Tomato pulp 400 g Garlic 2 cloves Fresh chilli 1 White wine 50 g Extra virgin olive oil 40 g Black pepper q.b. Salt up q.b. Parsley q.b.
Bread 8 slices
To prepare the mussels, first of all take care of the cleaning of the molluscs. Rinse the mussels under running water, then using the back of a small knife remove all the external impurities and remove the beard with a strong movement.
Pour in a pan half the indicated dose of oil and add a peeled and whole clove of garlic; let it brown and pour the mussels. Add a bunch of whole parsley and white wine to blend,
then cover with a lid and let the mussels open: it will take about 4 minutes, as soon as they open, you can extinguish the fire. In the meantime, remove the chili from its seeds and chop it finely.
Pour the remaining part of the oil into another pan, add the chilli pepper and the other crushed clove of garlic, brown the sauté over very low heat and stirring occasionally. Then add the tomato pulp, season with pepper and a pinch of salt (just a pinch because the mussels are already very tasty), being careful not to overdo it because the mussels will already be very tasty. Let the sauce cook for 5-6 minutes, stirring occasionally.
Filter the mussels collecting the broth in a small bowl the broth, so as to pour it more easily to the sauce. Cook for another 10 minutes; intact remove the garlic and parsley from the mussels and keep aside.
Only the crunchy accompaniment is missing: slice the pugliese bread, place it on a baking tray lined with parchment paper and sprinkle it with a little oil, then toast it a few minutes in the oven under the grill at 250 ° for 3 minutes, until it is well golden.
Once the sauce is ready, add the mussels and stir. Then finely chop the parsley, and add it to your mussels. Wait for another 3 minutes, sprinkle with a sprinkling of black pepper still if you prefer, mix one last time and serve the mussels together with the toast!