1 kg of whole mussels, cleaned (without shells)
1/4 cup of olive oil
1 cup of red wine
2 finely chopped onions
4 cloves of garlic, minced
4 tomato halves without seeds, finely chopped
Salt and black pepper to taste
1 pinch of Calabrian hot pepper
1/3 cup of chopped fresh parsley
1 1/2 liters of water
1 kg of whole mussels, cleaned (without shells)
1/4 cup of olive oil
1 cup of red wine
2 finely chopped onions
4 cloves of garlic, minced
4 tomato halves without seeds, finely chopped
Salt and black pepper to taste
1 pinch of Calabrian hot pepper
1/3 cup of chopped fresh parsley
1 1/2 liters of water
Tie the mussels together with kitchen twine in the direction of their length
In a large skillet, heat the olive oil over medium heat
Fry the mussels for 10 minutes or until they brown
Add the red wine and simmer until it evaporates
Add the chopped onion, garlic, and tomato halves
Season with salt, black pepper, Calabrian hot pepper, and parsley
Simmer for an additional 5 minutes or until the onion is golden brown
Add 1/2 liter of water and cover the skillet
Cook for 35 minutes, adding more water as needed to prevent the liquid from drying out
Remove the lid and cook for an additional 35 minutes or until the mussels are tender
Remove the twine, transfer the mussels to a serving dish, and serve in slices with the braising juices.
