Taranto Mussel Soup (Apulia)

Soups

Ingredients

Mussels - 3- 3 1/2 quarts

Olive oil - 1/4 cup

Garlic - 2 cloves

Hot chili pepper - 1/2

Ripe tomatoes - 1 pound

OR 

Tomato paste - 1/4 cup

Dry white wine (optional) - 1 cup

Salt and pepper

Slices of toasted bread

Scrape the mussles with a stiff brush and remove their "beards". Wash them particularly carefully until no trace of sand remains.

Heat the oil in a large pan and saute 1 clove garlic, lightly crushed, and the piece of chili until browned. Discard both and add the tomatoes, peeled and seeded and chopped or the tomato paste diluted in water. Cook over a brisk heat for 10 minutes, then drop in the mussles. Cover and cook until the mussles open, shaking the pan occasionally. Stir well, add the wine, if used, and cook briskly until reduced. Sprinkle with the remaining garlic, finely chopped.

Serves 6