Unattractive food? Let's enhance it! Sometimes, it is really true that "the" dress does not make the monk ": think, for example, of mussels, molluscs that certainly cannot be defined as champions of beauty but, if cooked with a few tricks, they will be filled with flavor and taste Today I propose you the Taranto-style mussels, with a delicious tomato sauce!
Video of the Recipe
Problems with playing the video? Reload the video from youtube.
Identity Card of the Recipe
- 71 KCal Calories per serving
-
Ingrediants
- 1 Kg of mussels
- 100 ml of dry white wine
- Q.b. of salt
- Q.b. of chilli
- 1 sprig of parsley
- 2 cloves of garlic
- 400 g of chunks or tomato sauce
- 2 tablespoons of extra virgin olive oil
Materials Needed
- Bowl
- Small brush
- Pan or saucepan with lid
- Skimmer
- Colander
- Gauze or paper towels
Preparation
- Brush and clean the shells of the mussels with a small brush; alternatively, rub the shells vigorously to remove impurities and encrustations. Discard any broken or partially open mussels. Remove from each mussel the byssus (beard) that comes out of the shell, exerting a light but firm pressure: to remove the beard it is possible to use a knife or tear it off with your hands. Remove any deeper encrustations on the shell of the mussels with the help of a knife. Rinse the mussels under running water and collect them in a bowl.
- Heat a large pot with a drizzle of oil and a clove of garlic. Add the mussels and cook over high heat until they hatch. To facilitate hatching, shake the pot often (3-4 minutes).
- With a skimmer, remove the mussels and filter the sauce through a colander lined with gauze or absorbent paper.
Did you know that
The filtration of the mussel sauce is very important to prevent any impurities from ending up in the final dish: the absorbent paper, in fact, will collect all the impurities.- Meanwhile, in a large saucepan, heat a drizzle of oil, flavor with a clove of garlic (whole or chopped, according to your taste) and a hot pepper, then pour the tomato puree (or the tomato chunks Cook for about ten minutes before adding the mussels together with the filtered sauce. Season with salt (if necessary).
- Allow to flavor and finish with plenty of fresh parsley.
- Serve with slices of toast (or gluten-free bread).
Alice's comment - PersonalCooker
With a dish like this, we can't forget the pairing with a few good slices of toast for the "scarpetta"! You see, you don't need to spend too much money on precious fish: even mussels, easy to find, simple to prepare and cheap, allow you to prepare successful dishes!Nutritional values and Health Comment on the recipe
ATTENTION! Mussels have an edible part that corresponds to 25-35% of the whole raw food. This percentage can change significantly according to the season and also varies according to the amount of water retained inside the mollusk.
Mussels alla Tarantina are a food that is part of the group of second courses but, in small portions, it can also be used as an appetizer.
They have a low energy intake, mainly provided by proteins, followed by lipids and finally by carbohydrates.
Peptides are mainly of high biological value, monounsaturated fatty acids and simple carbohydrates.
The recipe does not contain a lot of cholesterol and provides little dietary fiber.
Mussels Tarantina are a food that lends itself to most diets. It has no contraindications for metabolic diseases and overweight.
Food is not accepted by vegetarian and vegan philosophy. It is pertinent in the diet of the celiac and lactose intolerant.
The average portion as a second course corresponds to 150-200g (about 105-140kcal).
The Nutritional Values on the side refer to 100 grams of Tarantina Mussels WITHOUT Shells.
