Os mexilhões apimentados são a quintessência de uma entrada mediterrânica: simples, rápidos e repletos de sabor a mar. Este prato celebra a combinação clássica de alho, tomate e um toque picante, onde a doçura dos mexilhões é realçada pelo calor da malagueta e a frescura da salsa. É a receita ideal para um petisco de final de tarde ou uma refeição leve e despretensiosa.

Ingredientes

  • Mexilhões
  • Tomate cereja
  • Salsinha
  • Alho
  • Pimenta
  • Óleo

Preparação

  1. Etapas preliminares
  2. Coloque os mexilhões em uma panela em fogo alto.
  3. Deixe-os abrir, depois jogue fora a água que saiu deles.
  4. Próximos passos
  5. Pegue uma frigideira, aqueça o óleo e o alho picado (mas tome cuidado para não queimá-lo).
  6. Adicione os tomates cereja picados e deixe cozinhar em fogo baixo por alguns minutos.
  7. Adicione os mexilhões e polvilhe com pimenta abundante e salsa fresca picada.
  8. Cozinhe em fogo baixo por cinco minutos.

For our friends who love a taste of the sea, here is the English version of this recipe.

Spicy Mussels

Spicy mussels, or cozze arrabbiate as they might be known in Italy, are a timeless classic. This dish is wonderfully straightforward, relying on just a handful of fresh ingredients to create a bold and aromatic appetiser. The natural sweetness of the mussels is perfectly complemented by the garlic-infused oil, the slight acidity of the cherry tomatoes, and a generous kick of chilli.

The key to this dish is simplicity and quality. Always start with fresh, clean mussels. For a deeper flavour, consider adding a splash of dry white wine to the pan after the tomatoes and letting it reduce slightly before adding the mussels. This will create a richer broth for mopping up. And speaking of mopping up, serving this with plenty of crusty bread is non-negotiable—it’s the perfect vehicle for the delicious, spicy sauce.

While perfect as a starter, these mussels can easily be turned into a light main course. Serve them over a bed of spaghetti or linguine for a classic pasta dish, or alongside other seafood for a grand platter. You can control the heat by using fresh chopped chilli for a sharper spice or dried chilli flakes for a warmer, more diffuse heat.

Ingredients

  • Fresh mussels, cleaned and debearded
  • A handful of cherry tomatoes
  • Fresh parsley
  • Garlic
  • Chilli (fresh or flakes)
  • Olive oil

Method

  1. First, prepare the mussels. Place them in a large, dry pot over a high heat. Cover and cook for a few minutes, shaking the pot once or twice, until the shells have opened. Drain away the liquid released by the mussels. Discard any that have not opened.
  2. In a large frying pan, gently heat a good drizzle of olive oil. Add finely chopped garlic and cook for a minute until fragrant, being careful not to let it burn.
  3. Add the chopped cherry tomatoes and cook over a low heat for a few minutes until they begin to soften and break down.
  4. Add the cooked mussels to the pan. Sprinkle over a generous amount of chilli and freshly chopped parsley.
  5. Stir everything together and let it simmer gently for about five minutes to allow the flavours to meld together. Serve immediately.