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Green peppers with mussels A very tasty dish, ideal in the late summer, when peppers and tomatoes are still in season and the temperature, which begins to cool down, encourages us to go for robuster flavors by Dario Ersetti
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Peppers and mussels . A very tasty dish. Photo by Dario Ersetti

It is one of those summer recipes that taste all the better when made outdoors. Cook on a high flame, don’t worry about it spitting, and the garlic must make itself noticed. The ideal method is with an iron pan over olive wood embers. If you have seen “pulpitos” cooked in Spain you get the idea.

We propose two different versions of the recipe, one to be serve up on a plate, the other on a slice of bread.

 

 

The recipe

 

   4 servings:

 

- 500 g of Taranto mussels

- 500 g of green peppers

- 1clove of garlic

- 5 cherry tomatoes

- extra virgin olive oil

- (salt)

- a slice of homemade bread

 

Clean the peppers and remove the seeds and the stalks, cut them into strips and sauté them in a pan with some oil with the garlic. When they have softened, and are a little browned and caramelized, add the quartered tomatoes.

After a few minutes, add the raw, well-cleaned mussels, cover the pan and let them cook over a lively flame until the mussels have opened. You may not need to add any salt since the liquid from the mussels could suffice. Stir and serve with fried bread fingers.

The version which is served on a slice of toasted homemade bread and rubbed with garlic or fried in oil, requires mussels opened raw, keeping back their water and discarding the shells.

It is a rustic recipe, so the peppers must be green, and you must be generous with the oil, the garlic and the fried bread. If you choose to use red and yellow peppers you will obtain a sweeter and more attractive dish, but the spirit of the recipe will be lost.

A final remark. The doses for the ingredients in this recipe indicate the proportions between them and are not a precise indication of individual portions. In our opinion you have to follow the principle that what counts in life is not quantity but quality. So if the recipe seems inviting you could perhaps eat just a forkful, but never try to render it “light” (the ugliest word in the world).

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