Ascoli-Style Mussels in Tomato Sauce
Cooks in:
1h
Levels:
Medium
Serves:
4
List of Ingredients
- 2 1/4 LB. of mussels
- 1 1/4 LB. of grape tomatoes
- 3 OZ. of yellow onion
- 1/4 C. of flour
- 1 OZ. of bread crumbs
- 3/4 OZ. of capers, rinsed
- 1 WHOLE of egg
- Taggiasca olives, pitted
- Anchovy fillets in oil
- Extravirgin olive oil
- Peanut oil
- Salt
- Pepper
Method
Wash and halve the grape tomatoes. Finely chop the onion; heat 2 tablespoons of extra-virgin olive oil in a pot and add the onion, a pinch of salt and pepper and, after 3 minutes, the tomatoes.
Cook for 30 minutes over a low heat. Clean and scrub the mussels carefully, place them in a large pan, cover and cook for about 5 minutes to open the shells. Let them cool, then remove the mussels from the shells; you should have 7 oz of cleaned mussels. Fill each mussel with a piece of anchovy, a caper and an olive.
Heat plenty of peanut oil in a large, deep pan. Beat an egg, dust the mussels with flour, dip in the beaten egg and finally in the bread crumbs.
Fry the stuffed mussels for 1 minutes and serve with the tomato sauce. You can also arrange the mussels on a baking sheet lined with parchment paper and bake at 400 °F for 8-10 minutes.
