Mussels Alla Tarantina Recipe
Steamed Bangs Island Mussels, Pomodorini Tomatoes, Calabrian Chili, White Wine, Extra Virgin Olive Oil, Crostini
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Ingredients
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Seafood
Vegetables
Liquids
Breads
Seasoning
Method
Preparation
- 1
Clean the mussels
Rinse the Bangs Island mussels under cold running water, scrubbing the shells with a brush to remove any dirt or debris. Remove any beards by tugging them off with your fingers.
- 2
Prepare the tomatoes and chilies
Halve the pomodorini tomatoes and finely chop the Calabrian chili peppers, removing seeds if desired for less heat.
Cooking
- 3
- 4
Add the tomatoes
Add the halved pomodorini tomatoes to the pot and cook for another 3-4 minutes until they start to soften.
- 5
Deglaze with wine
Pour in the white wine and bring to a simmer. Allow the mixture to cook for about 2 minutes to reduce slightly.
- 6
Steam the mussels
Add the cleaned mussels to the pot, cover with a lid, and steam for about 5-7 minutes until the mussels open up. Discard any mussels that do not open.
Serving
- 7
Prepare crostini
While the mussels are steaming, toast the crostini until golden brown. This can be done in a toaster oven or on a baking sheet in a preheated oven at 400°F (200°C) for about 5-7 minutes.
- 8
Serve
Transfer the steamed mussels and broth into a serving bowl. Season with salt and black pepper to taste. Serve with toasted crostini on the side for dipping.
