Ingredients (Serves 4)
2 tablespoons extra-virgin olive oil
2 garlic cloves, gently smashed and peeled
3 sprigs fresh thym
40 mussels (preferably cultivated; about 1½ pounds), scrubbed and beards removed
2 tablespoons dry white wine
1 (14 1/2-ounce) can chopped tomatoes
1 1/2 teaspoons apple cider vinegar
1/2 teaspoon red pepper flakes
Fine sea salt
2 scallions, finely chopped
In a large Dutch oven or heavy pot with lid, heat oil, garlic and thyme over medium heat until warm and fragrant, about 3 minutes. Add mussels and wine. Cook, covered, until mussels just open wide, checking frequently after 3 minutes and transferring open mussels to a bowl using a slotted spoon; reserve the pot with any liquid. (Discard any mussels that remain unopened after 8 minutes.) When cool enough to handle, detach meat and discard 1 half shell from each mussel. Reserve meat and remaining shells.
Remove and discard thyme and garlic from pot. Add tomatoes and their juices, vinegar, red pepper flakes and pinch salt. Bring to a simmer over medium-low heat and cook, stirring occasionally and breaking up tomato pieces, until sauce is thickened, 13 to15 minutes. Stir in mussels and cook 1 minute more.
Arrange half shells on a platter and spoon a mussel with some sauce into each shell. Sprinkle with scallions.
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