Ingredients (2 portions)
1 kg fresh mussels
6 black olives
100 g canned tomatoes
2 tablespoons of breadcrumbs
1 clove garlic
hot chili powder according to your taste and... resistance to hot!
a pinch of oregano
4 tablespoons of extra virgin olive oil
2 tablespoons of dry white wine (we suggest Vermentino di Gallura)
The spicy 'pizzaiola' mussels in which the delicate flavor of the mussels is enhanced the crispy gratin and the combination with the chili pepper and typical mediterranean flavors.
Thoroughly clean the mussels, removing the beard protruding from the shells and any debris with a knife and brush them with a metal brush or steel wool kitchen. Rinse well under running water and drain well. Most of the time required to prepare this recipe is dedicated to this work. If the mussels shells are already cleaned, the dish is ready in half an hour.
Open the mussels by heating them in a pan with a ladle of water and two tablespoons of dry white wine, then let them cool and keep half of the shell containing the mussels, removing the other valve.
Prepare the mixture to gratin with the breadcrumbs, the basil and the garlic finely chopped, the extra virgin olive oil, a pinch of salt and oregano and a generous sprinkling of chili powder. Mix carefully and distribute the mixture over the mussels, then sprinkle them with the canned tomatoes cut into little pieces and the black olives coarsely chopped. Arrange the mussels in a pan lined with baking paper and bake at 200 °C for about 10 minutes, until the spicy 'pizzaiola' mussels will not be golden.