Peppered mussels Messina

Procedure

To prepare the peppery peppered mussels or to Messina, you have to wash the mussels (If you are already clean simply wash them, otherwise you have to arm yourself with patience and retina and clean them with care, then rip out the fine and wash them well again). Peel the tomatoes (make a cross cut on each of them and sbollentatelo in boiling water for one minute: in this way the skin will go away immediately), then cut them in half, remove the seeds and vegetation water and cut them into fillets. Finely chop the parsley leaves.

Put the oil in a very large pan, The cloves of garlic and parsley stems. Sauté and brown the garlic and parsley well, then add the mussels. Turn up the heat, cover and Cook, stirring occasionally, until the mussels have opened. Add the tomato and parsley, finely chopped. Finally, abundant ground black pepper. I said plentiful.

Lightly coat the slices of bread and toast in a skillet. Serve the hot mussel impepata with its sauce and toasted homemade bread. Bon appétit!

MATCHING: From the union of the Grillo and Viognier grape varieties,, produced by Winery Feudoarancio (Wine Group Mezzacorona), the wine Dalila: a white (Doc Sicilia) aromas of tropical fruit and Jasmine, with a fruity and citrusy finish.