Mussels arrabbiata

Name: mussels arrabbiata
Total time: 20 min
Yield: 4
Ingredients: 2 tablespoon olive oil; 1 shallot; 50 gram pancetta; 50 gram breakfast bacon; 2 clove garlic; 2 little dried chili pepper; pinch chilli pepper flakes; 1 laurel leaf; 1 teaspoon tomato paste; 2 vine tomato; 1 glass dry white wine; 2 kilogram mussel; 0.5 bunch parsley

Ingredients

2 tablespoon olive oil
1 shallot
50 gram pancetta
50 gram breakfast bacon
2 clove garlic
2 little dried chili pepper
Pinch chilli pepper flakes

1 laurel leaf
1 teaspoon tomato paste
2 vine tomato
1 glass dry white wine
2 kilogram mussel
0.5 bunch parsley

Directions

Heat the oil in a large pan where a lid fits.
Fry the shallot in a low setting for about 4 minutes and add the pancetta, garlic, peppers and bay leaf.
Fruit for 1 minute and stir in the tomato puree, tomato cubes and white wine.
Leave to cook for a few minutes at a high setting.
Remove the mussels that do not close properly after a tap against the work surface and scoop the good mussels through the sauce.
Put the lid on the pan and steam the mussels for about 10 minutes at medium height until they open.
Add the parsley and scoop the mussels well.