Saturday Beefcake: Another First Course, Mussels in Red Sauce

Richie Nuzzolese



Bread, day old, six slices
3 kg of Mussels, 3 kilos (1.5 pounds)
Parsley, flat leaf, one bunch
Garlic, five cloves
Peperoncino, one small red pepper
Tomato Sauce, made from 5 ripe tomatoes
Virgin Olive Oil, two tablespoons
Sea salt



1. Soak the mussels in slightly salted water for about two hours, to allow the mussels to purge the sand.
2. Dip the tomatoes in boiling water for 2 minutes, peel, remove seeds and liquid, then cut them into cubes.
3. Finely chop the parsley set aside.
4. Drain the mussels, clean them thoroughly with a brush, then put in a large pan with oil, garlic, the tomatoes, peperoncino and the chopped parsley. Salt to taste.
4. Cook with a lid until the mussels are open. Stir occasionally.





5. Toast the slices of bread on the stove top and distribute them in bowls
6. Distribute the mussels and their sauce into the bowls and serve immediately.

Gregory Nalbone