Mussels in Passata with Peppers
Main Dishes • Mediterranean
Description
It's better to sauté the peppers separately to avoid overcooking the mussels and the rubbery texture they can acquire. You can add grated Parmesan and/or finely chopped parsley when preparing.
Ingredients
- Pasta shells 35 oz
- Passata Tomato Sauce 10 oz
- Red Long Chili Peppers 1 piece
- Garlic 1½ pieces
- Dry White Wine 0 fl oz
- Mild Chili Spice 1 piece
- French Baguette 1 piece
- Olive Oil 3 tablespoons
- Thyme 4 sprigs
- Lemon ½ piece
Step-by-Step Guide
Step 1
Prepare the baguette (you can use ciabatta). Make crosswise cuts in it so that the juice can soak in.
Step 2
Preheat the oven to 355°F.
Step 3
Crush 0.5 heads of garlic with a garlic press. Remove the leaves from the thyme and mix them with the garlic and olive oil.
Step 4
Using a pastry brush, spread the garlic-thyme oil on the baguette and place it in the oven for 10 minutes.
Step 5
Thaw the mussels on the top shelf of the refrigerator beforehand. Drain the liquid.
Step 6
Finely chop the pepper and sauté it until soft in 1 tablespoon of olive oil. Set aside.
Step 7
In a large saucepan, heat the olive oil and add the coarsely chopped garlic and finely chopped chili. The amount of chili is directly proportional to your love for spice.
Step 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 tomatoes in their own juice.
Step 9
Bring it to a simmer and add the mussels and wine; you can also add water or the liquid from the mussels to ensure all mussels are covered with liquid.
Step 10
Simmer, stirring constantly, for about 5 minutes. Add the sautéed pepper and the juice of half a lemon and mix well.
Step 11
Using a slotted spoon, place the mussels on a plate and drizzle with the tomato sauce.
Step 12
Serve with sliced aromatic baguette.
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