Sakhalin vongole in spicy sauce
3 servings
20 minutes
Sakhalin vongole in spicy sauce is a true embodiment of marine flavor with vibrant spice notes. This dish, inspired by the richness of Sakhalin seafood, combines the freshness of clams with the rich aroma of thyme, garlic, and tomatoes. The spicy sauce with a hint of Tabasco and the freshness of cilantro gives the mussels a distinctive character, while white wine reveals their tenderness. Crispy pieces of ciabatta soaked in garlic oil add texture and aroma to the dish, creating a harmony of flavors. Perfect for a romantic dinner or a gastronomic journey through Russian cuisine that embodies love for seafood.
1
To prepare the sauce, you need to dice zucchini, bell pepper, and red onion.
- Courgette: 30 g
- Red onion: 30 g
- Bell pepper: 30 g
2
Crush the garlic with thyme and mix it with the vegetables. Add crushed pelati tomatoes and pour in fish broth. Simmer everything for five minutes, then add a couple of drops of Tabasco and chopped cilantro.
- Garlic: 2 g
- Thyme: 2 g
- Pelati (whole peeled tomatoes): 80 g
- Fish stock: 100 g
- Tabasco sauce: 1 ml
- Cilantro: 3 g
3
Place mussels in the sauce and add white wine. Simmer for a couple of minutes and serve on a plate.
- Vongole (Venus clams): 250 g
- White wine: 10 ml
4
Top with two pieces of ciabatta spread with garlic butter and sprinkled with cilantro leaves.
- Ciabatta: 2 pieces
- Garlic butter: 30 ml
- Cilantro: 3 g
