Delicious stuffed mussels in a spicy tomato sauce - mussels

Method

• 1.
• Beard and clean mussels.
• 2.
• Open mussels over bowl to collect the liquid the shellfish releases.
• The two valves should remain hinged together.
• Set the liquid aside.
• 3.
• Cut the stale bread into cubes and moisten with broth.
• Let stand till bread has softened.
• Squeeze bread well of all liquid.
• 4.
• Mix all the stuffing ingredients well in a bowl.
• 5.
• Stuff mussels.
• Place a tablespoon of stuffing on an open shell of mussel and press shut.
• Wipe off any excess stuffing that squishes out.
• 6.
• Make the tomato sauce.
• Gently saute the garlic, chili pepper, and parsley in 6 tablespoons of extra-virgin olive oil over medium heat to flavor the oil, but do not let garlic brown.
• 7.
• After about 1 minute or less add the crushed peeled tomatoes and the tomato paste diluted in water.
• Raise heat and bring to a boil.
• Add the mussel juice you'll have kept aside.
• Salt.
• Lower heat and let the sauce simmer uncovered for about 15-20 minutes.
• 8.
• Gently place stuffed mussels into pan without stirring.
• Cover and let mussels stew for about 30 minutes.
• The sauce should not be too liquidy and should cling somewhat to the mussels.
• If the sauce should not be of the right consistency yet, remove mussels with a slotted spoon, raise heat of the tomato sauce and cook until sauce has thickened somewhat.
• 9.
• Garnish with remaining tablespoon of parsley and serve.