Best Mussels Spicy Tomato Sauce From Lidia Recipes

MUSSELS-SPICY TOMATO SAUCE from Lidia Recipe - (4/5) image

Number Of Ingredients 11

1/4 cup cornmeal
3 pounds mussels
1/4 cup virgin olive oil
8 garlic cloves, very finely chopped or sliced
1 35 ounce can Italian peeled tomatoes, drained and chopped
1/2 teaspoon dried oregano
1 small peperoncino, crumbled, or a pinch of red pepper
1 cup dry white wine
10 large fresh basil leaves, shredded
Pinch of salt
12 pieces of zoccolo (fried bread "Clog")

Steps:

To purge the mussels of their grit, stir the cornmeal into 4 quarts of cold water, add the mussels, and let them soak, shaking them up once of twice, for 1 hour. Drain and scrub them with a stiff brush. Scrape off any barnacles or seaweed. Discard any mussels with cracked shells or that do not shut tightly when tapped. Remove the beards by pulling them toward the narrow end of the shells. In a large saucepan, cook the chopped garlic, parsley, and peperoncino in the olive oil over low heat until the garlic is golden, about 3 minutes. Slide the tomatoes into the skillet, stir in the oregano and pereroncino. Cook, stirring, until the tomatoes have cooked down, about 5 minutes. Stir the mussels into the skillet, then pour in the wine. Bring to a boil, cover the pot, and cook just until the mussels are opened 5-8 minutes. Stir in the basil and, if you like, a generous drizzle of olive oil. Check the seasoning and add a little salt if necessary. Discard any mussels that do not open. Divide the mussels among warmed serving bowls, topping each serving with a zoccolo. Zoccolo recipe is under Zoccolo. Serves 4-5

Mussels in Spicy Tomato Sauce image

Yield makes 6 servings

Number Of Ingredients 10

1/4 cup cornmeal
2 pounds large mussels, preferably cultivated
1/4 cup extra-virgin olive oil, plus more for finishing the dish if you like
8 cloves garlic, sliced
One 1-pint basket ripe cherry tomatoes, cut in half, or 2 cups canned Italian plum tomatoes, crushed
1/2 teaspoon dried oregano, preferably the Sicilian or Greek type dried on the branch, crumbled
1/2 teaspoon crushed hot red pepper
1 cup dry white wine
10 large fresh basil leaves, shredded
Salt to taste

Steps:

To purge mussels of their grit, stir the cornmeal into 3 quarts of water, add the mussels, and let them soak, shaking them up once or twice, for 1 hour. Drain completely, scrub the shells well, and, if necessary, remove the wiry "beard" protruding from the shell by tugging firmly with your fingers.
Heat 1/4 cup of the olive oil in a large skillet. Add the garlic and cook, shaking the pan, until golden, about 3 minutes. Slide the tomatoes into the skillet and stir in the oregano and red pepper. Cook, stirring, until the tomatoes have cooked down, about 5 minutes. Stir the mussels into the skillet, then pour in the wine. Bring to a boil, cover the pot, and cook just until the mussels are opened, about 3 minutes for cultivated mussels, slightly longer for thicker-shelled noncultivated mussels. Stir in the basil and, if you like, a generous drizzle of olive oil. Check the seasoning and add a little salt if necessary.
Discard any mussels with unopened shells. Divide the mussels among warmed serving bowls, topping each serving with a zoccolo, if you like.