The recipe to prepare the sauté of mussels, the traditional "peppery" that is eaten on Holy Thursday during Easter.
That Holy Easter Thursday would be without the delicious and classic soup or Sautè di Cozze? This seafood, classified as one of the poorest, but absolutely the most tasty, in Naples is usually consumed in the form of a tasty soup.
We speak of the famous Impetata, with a very strong and decisive taste.
Today we present the recipe to prepare it at home and spend more than traditional on Holy Thursday.
Ingredients:
- 3 kg mussels
- 500 gr freselle or toasted stale bread
- 200 ml olive oil
- A generous handful of chili, pepper and parsley
- 2 or 3 garlic cloves
- 8-10 small tomatoes
- A pinch of salt
We wash seafood
We wash the seafood well under running water, eliminating as much as possible the residues and encrustations from the shells and the characteristic thread of each mussel. Then let's put them aside.
We prepare the seasoning
In a fairly large saucepan we fry, in half the olive oil, the peeled garlic cloves and the chilli pepper and place the mussels inside, covering with the lid of the pot. In this way, they will lose all their water and will open. After they are opened, you will need to remove them from the pot and filter the sauce that will derive from the bottom (so as to remove all impurities).
We prepare the soup
Place the remaining oil in a pan, tomatoes, other pepper, pinch of salt, pepper and mussels, half peeled and half with the shell. Cook for 5 minutes, after which you will only pour the whole on stale bread or the classic freselle Neapolitan.
Notes from the cook
Neapolitan housewives usually replace the second dose of olive oil with very hot pepper oil and an intense flavor, which can be bought by fish traders.
