Sunday, January 29, 2023

Mussels Marinara ''Tarantina'' 



Mussels marinara with tomato: rich and appetizing recipe.
Also known as mussels alla tarantina, mussels marinara with tomato are a tasty dish, simple to prepare. Perfect to propose in a fish lunch, they can be either an appetizer or a second or main course. If used as a condiment for spaghetti they will be a perfect first course. 

In the list of the best dishes of Italian seafood cuisine we can not miss the mussels marinara, served as an appetizer or as a second course. But how to make them tastier? Simple; Just a few ingredients are enough to transform the mussels marinara into an extremely tasty, and certainly excellent dish for fish lovers. The easy recipe, which I propose, involves the use of fresh mussels, then just add the chili to give liveliness to the dish as well as a generous splash of dry white wine of good quality. Garlic and parsley can not miss and I also recommend adding a few tablespoons of tomato pulp to flavor the sauce that will form during cooking. 

Ingredients for 4 prs

1.4 kg of fresh mussels
2 tablespoons of tomato puree (20 g) or, if you like, you can add more
2 cloves of garlic
2 sprigs of parsley
3 tablespoons olive oil (30 ml)
2 lemons (juice only)
1 pinch of fine salt
1 sprinkling of black pepper

Procedure

To prepare the mussels marinara first dip the mussels in a basin of water; Detach them from each other by tearing off the filaments that protrude. Scrape the shells with a small knife, wash the shellfish under running water for at least 10 minutes in a colander. Now let's start making the sauce: pour 1\2 glass (50 ml) of water into a pan and bring to a boil. Add the mussels, cover the pan with a lid and cook 8 minutes over high heat shaking the container and stirring a couple of times until the mussels are all open. Put the mussels in a bowl, strain the cooking sauce through a tightly meshed strainer. Clean the pan, pour the filtered sauce, add the tomato puree, olive oil and add the salt and black pepper. Cover the pan and cook over medium heat for 10 minutes. Wash and dry the parsley and remove the leaves from the twigs; peel the garlic; Chop the parsley leaves and garlic with a knife or crescent, open the pan and pour the mussels and chopped garlic and parsley. Cook another 2 minutes. Arrange the mussels marinara with their sauce in a serving dish, add the juice of the lemons and serve immediately.

Tip
Add some color with some cherry tomatoes left to cook in a pan with mussels just a few minutes.



Wine pairing: Ansonica Costa dell'Argentario DOC
Winery Capalbio
Grapes Ansonica
Region
Italy / Central Italy / Toscana / Ansonica Costa dell'Argentario
Wine style Central Italy White
Alcohol content 12%
Allergens Contains sulfites
This wine is straw yellow with a distinctive aroma, slightly fruity, dry, soft, vibrant and harmonious. The characteristics of fresh and lively wine from the Ansonica Argentario Coast lend themselves to light seafood dishes and appetizers. The wine also makes a wonderful aperitif. But the most authentic way to serve the wine is with a mysterious and delicious dish: the "cuscussù alla livornese."

There are many unique dishes, from the simplest to the most complex, but all born for the same purpose: to serve a complete meal in a single dish. Even typical recipes of the Italian culinary tradition can be made as single dishes, in order to save time, both because in this way you prepare a single course, and because you spend less time at the table. It may surprise you that Tuscany is present with this couscous, which looks so exotic both in name and appearance. Instead, although many Tuscans do not even suspect it, the cuscussù is a dish from Livorno, one of the many introduced by the Jewish community settled in Livorno at the end of the '500. It was June 10, 1593 when Livorno became, we could say, 'open port'. Ferdinand I, Grand Duke of Tuscany, proclaims the Leghorn constitution, addressed to Jews and merchants of any nation who wanted to live in the city: Turks, Moors, Armenians, Persians, Spaniards, Portuguese, Greeks, etc. The Jews, to whom the duke guaranteed freedom of worship and an advantageous customs regime, continued to flow for three centuries, constituting a community (not a ghetto!) perfectly inserted in the connective tissue of the city.


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