• 2 lbs mussels
• 14 oz San Marzano dell’Agro Sarnese – Nocerino DOP tomatoes
• 1 large clove of garlic or 2 small ones
• 2 tbsp extra virgin olive oil
• a bunch of parsley
• 1 chili pepper
• black pepper, to taste
• sourdough bread (about 2 slices per head)
Clean the mussels and put them in a large pot with a lid, and leave them to open over a medium heat. Sir after about one minute to distribute the heat better. As soon as they are open, turn off the heat. Throw away any mussels that have not opened.
Peel the garlic, wash the parsley and chop the chili pepper. Sauté them gently them in a large skillet in the extra virgin olive oil, then when the garlic is just golden add the San Marzano DOP tomatoes cut into strips and cook over a medium heat for 7/8 minutes.
In the meantime, filter the mussel liquid through a very fine sieve. Add the mussels and half the mussel liquid to the tomato sauce, mix gently and check for salt.
Toast the sourdough bread.
Serve the mussel soup in deep bowls with the toast and a sprinkling of black pepper.