Ingredients per 5 People
fresh, cleaned mussels, 4 lb 6 oz
skinned, deseedes and chopped, 8 (1 can of chopped tomato plants)
chopped flat-leaf parsley, 1 small bunch
chopped tulsi leaves, 6
chopped shallots, 4 small
garlic clove, 1 whole clove + 3 chopped cloves
dry white-colored wine, 1 large cup
extra virgin essential olive oil, 4 tablespoons of
pepper and salt to taste
Procedure
Heat 2 tablespoons of of oil inside a large pan over moderate heat. Add chopped garlic clove and shallots, then saut for any minute, being careful to not burn garlic clove. Add chopped tomato, tulsi and parsley, pepper and salt, cover and simmer for around fifteen minutes checking and stirring the sauce.
Pour the mussels inside a large saucepan and throw over 2 tablespoons of of oil, a clove of garlic clove and acup of wine. Cover tightly and prepare on high temperature for around 3 minutes, up until the mussel shells open. Eliminate individuals that haven't opened up. Add tomato sauce to cooked mussels and prepare on the high temperature for several minutes, giving a couple of energetic stirs.
Serve your mussels in soup bowls, garnish with chopped parsley and freshly ground pepper, accompany with a few crusty Italian bread or plain Bruschetta slices, applied with garlic clove and oil.
Because of: La Siciliana