Squazzata di Cozze

Ingredients:

• 150mL Olive Oil
• 2kg Whole Mussels in Shells (cleaned and debearded)
• 4 Garlic Cloves (thinly sliced)
• 2 small Red Chillies (finely chopped)
• 200mL Dry White Wine
• 1 cup Flat-Leaf Parsley (roughly chopped)
• 400mL Sugo di Pomodoro (Tomato Puree)
• 4 slices Sourdough Bread (thick)

Method:

1. In a heavy-based saucepan, heat oil and add mussels, garlic and chilli.
2. Stir for 2 minutes, or until mussels begin to open, then add wine and parsley, tomato. Seal pan with an airtight lid and cook for 2 – 3 minutes, or until mussels open fully.
3. Discard any closed mussels.
4. Meanwhile, toast sourdough bread until crunchy and dry.
5. When mussels have opened, serve with toasted bread.