Italian spicy mussel soup recipe
Capacity: soups and broths
Difficulty: Easy
Prep Time: Less than 30 minutes
Type: Stew
Ingredients for 4 people
Quantity ingredient
1 kg mussels of La Spezia
2 cloves garlic
180 g of tomato sauce 8 slices crusty bread
1 dried red chili peppers
4 tablespoons extra virgin olive oil
parsley
salt
pepper
Preparation
Thoroughly wash the mussels by scraping with a sharp boxcutter and depriving them of the filament external pulling the wide part of the mollusk. Heat a large saucepan with extra virgin olive oil and garlic, peeled and cut into strips. Add the crumbled chili and then the mussels still wet. Sauté over high heat for 2 minutes and then add the tomato on the bottom.
Chop the parsley and spolverizzatevi all, stir gently with a wooden spoon and cover and cook for about 7 minutes on medium flame. Season with salt and pepper if necessary (the mussels are very tasty) and serve hot with slices of toasted bread rubbed, to taste, with garlic.
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