Peppered mussels with tomato

Peppered mussels with tomato

Peppered mussels with tomato

Peppered mussels with tomato are a more colorful and tasty variation of the classic peppered mussels.
Peppered mussels with tomato based on the amount can be served either as an appetizer or as a main course, and into both cases may be accompanied by slices of bread grilled and seasoned with garlic and extra virgin olive oil.

Peppered mussels with tomato

Ingredients for 4 people if served as an appetizer,
                      for 2 people if served as a main dish:
  • 3      lb              Mussels
  • 6                       Ripe tomatoes
  • 1                       Sprig of parsley
  •                          Basil leaves
  • 2                       Cloves of garlic
  •                          Black pepper
  • 2      tbsp          Extra virgin olive oil

Peppered mussels with tomato

Instructions:

Put all together in a saucepan: parsley, garlic, basil, tomatoes and extra virgin olive oil (a). With a moderate heat cook with lid closed for about 7-8 minutes (b). Add the mussels, a generous sprinkling of black pepper and continue cooking with the lid closed for another 5 minutes or so, and in any case until the mussels are fully opened (c). Serve the peppered mussels with tomato piping hot, topped with a light dusting of black pepper and a few drops of extra virgin olive oil.

Peppered mussels with tomato

Peppered mussels with tomato

Peppered mussels with tomato

Cozze pepate al pomodoro

Le cozze pepate al pomodoro sono una più colorata e sfiziosa variante alla classica pepata di cozze.
Le cozze pepate al pomodoro in base alla quantità possono essere servite sia come antipasto che come secondo piatto, e in entrami i casi potranno essere accompagnate da fette di pane casereccio grigliato e condito con aglio ed olio extravergine di oliva.

Ingredienti per 4 persone se servito come antipasto,
          per 2 persone se servito come secondo piatto:
  • 1,3     Kg              Cozze
  • 6                          Pomodori maturi
  • 1                          Mazzetto di prezzemolo
  •           qb              Foglie di basilico
  • 2                          Spicchi di aglio
  •           qb              Pepe nero macinato
  • 30      ml              Olio extravergine di oliva

Peppered mussels with tomato

Preparazione:

In una casseruola mettere a freddo prezzemolo, aglio, basilico, pomodori e olio extravergine di oliva (a). A fuoco moderato far cuocere con coperchio per circa 7-8 minuti (b). Aggiungere le cozze, una abbondante spolverata di pepe nero e continuare la cottura a coperchio chiuso per altri 5 minuti circa, e comunque fino a quando le cozze saranno completamente aperte (c). Servire le cozze pepate al pomodoro ben calde, guarnite con una leggera spolverata di pepe e alcune gocce di olio extravergine di oliva.

Peppered mussels with tomato


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