Mussels in puttanesca sauce, easy, tasty and rich in protein recipe
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Total: 15 min Diners: 4
The ideal for making mussels in sauce is to have fresh and good quality bivalves although we could also opt for canned mussels in their natural state or drained of their sauce, now that we are in a difficult time with the Coronavirus in which we will not have access to much fresh product but we will have access to several cans. If they are fresh, we must make sure to clean them well to remove the beards and eliminate impurities. The same goes for tomatoes, which in the absence of fresh tomatoes we could use crushed, chopped or whole canned tomatoes.
Ingredients
. Ripe tomato, 800 g Capers, 20 g Cayenne or fresh chili pepper, 2 pcs Pitted black olives, 100 g Extra virgin olive oil, 2 tablespoons Garlic, 2 cloves Sugar, 2 teaspoons Salt Black pepper Fresh parsley, 1 tablespoon Fresh mussels, 1 kg Chives, 1 teaspoon Potatoes, 4
Step 1
For the puttanesca sauce, chop the capers, black olives and parsley very finely and sauté the garlic and cayenne in a pan. Add the capers and sauté for 5 minutes, mixing carefully.
Step 2
Peel and lightly crush the tomatoes. Add them and let them cook over low heat until the sauce takes texture and thickens, it will be the key to our mussels in sauce.
Step 3
Meanwhile, cook the potatoes in plenty of salted water for 30 minutes. Or until they are tender when pierced with a knife. Peel them while still hot, being careful not to burn them, and mash them with a fork, seasoning them with olive oil and salt.
Step 4
Incorporate the sugar, black pepper, chopped olives, parsley and salt to the sauce.
Step 5
For the mussels, place some slices of fresh ginger in a saucepan, place the cleaned mussels in it, cover and leave over high heat for about 3 minutes. They will cook with their own steam. Once opened, remove them from their shells.
Step 6
Place a base of mashed potato on the plate and top with the mussels and puttanesca sauce, we can decorate with a little parsley or coriander.
