Mussels in Passat with Pepper
4 servings
45 minutes
Mussels in passata with peppers embody Mediterranean cuisine, where the simplicity of ingredients meets rich flavors. The dish originates from the Italian coast, where fresh seafood is cooked in aromatic tomato-based sauces and spices. Tender mussels soaked in the sweetness of passata and the mild spiciness of red and chili peppers reveal their ocean flavor, while dry white wine adds depth to the aroma. A crispy baguette infused with garlic-thyme butter perfectly complements this dish, creating a harmony of textures. It is served hot straight from the pan to preserve the richness of flavors. This recipe is the essence of a cozy dinner that evokes memories of sunny shores, the sound of waves, and leisurely conversations over a glass of wine.
1
Prepare a baguette (you can use ciabatta). Make cross cuts on it so the juice can soak in.
2
Preheat the oven to 180 degrees.
3
Crush 0.5 heads of garlic with a garlic press. Tear the leaves from the thyme and mix with the garlic and olive oil.
- Garlic: 1.5 piece
- Fresh thyme: 4 stems
- Olive oil: 3 tablespoons
4
Use a culinary brush to spread garlic-thyme butter on the baguette and place it in the oven for 10 minutes.
- French baguette: 1 piece
- Olive oil: 3 tablespoons
5
Thaw the mussels in their shells on the top shelf of the refrigerator. Drain the liquid.
- Mussels in shells: 1000 g
6
Finely chop the pepper and sauté in 1 tablespoon of olive oil until soft. Set aside.
- Fresh red pepper: 1 piece
- Olive oil: 3 tablespoons
7
In a large skillet, heat olive oil and add garlic chopped into large pieces and finely chopped chili. The amount of chili is directly proportional to your love for spiciness.
- Garlic: 1.5 piece
- Chili pepper: 1 piece
- Olive oil: 3 tablespoons
8
Sauté, stirring constantly, over medium heat for about 1 minute, then add the passata. If you don't have passata, you can substitute it with a can of finely chopped canned tomatoes in their own juice.
- Tomato passata sauce: 300 g
9
Bring it to a state where it starts to bubble, then add mussels and wine, and top it off with water or the liquid from the mussels, ensuring all mussels are covered with liquid.
- Mussels in shells: 1000 g
- Dry white wine: 50 ml
- Mussels in shells: 1000 g
10
Sauté, stirring constantly, for about 5 minutes. Add the roasted pepper and juice of half a lemon and mix well.
- Fresh red pepper: 1 piece
- Lemon: 0.5 piece
11
Place the mussels on a plate with a slotted spoon and pour tomato sauce over them.
- Mussels in shells: 1000 g
12
Serve with sliced aromatic baguette.
- French baguette: 1 piece