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Squazzata di Cozze | Penne con Rucola | Chocolate and Amaretto Zabaglione

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.