how to make mussels alla Napolitana

mussels

Mussels alla Napolitana is a dish normally served during the season. However, you can find some very good quality freshly frozen mussels so that you can enjoy this dish all year round.

San Marzano tomatoes that are grown in and around San Marzano , Italy, are given a designation of origin (D.O.P.). They are available canned and are sweeter than those that are not grown in Italy. They can be more expensive but the difference in flavor is so different, it is worth it.

Mussels alla Napolitana – serves 4 – 6

  • 2 tablespoons Extra-virgin olive oil
  • 1 tablespoons Thinly sliced garlic
  • 1 teaspoons Thinly sliced fresh red finger chili
  • 24 each Cleaned fresh mussels
  • 1 cup Dry white wine such as Greco, Fiano, or Pinot Grigio
  • 1 x14.28 oz can Cannellini Beans, rinsed and drained
  • 1 x14.28 oz can San Marzano chopped Tomatoes (D.O.P. if possible)
  • 1/2 cup Organic vegetable broth, divided
  • Salt and fresh ground white pepper, to taste
  • 1/4 cup Italian parsley, chopped (garnish)
mussels
  1. In a large sauté pan with lid, heat oil over medium heat. Add garlic and chili and cook, stirring, until garlic is translucent but not browned, 2 to 3 minutes.
  2. Add mussels and wine. Cover and cook until mussels open, 3 to 5 minutes. (Discard any that do not open).
  3. Add the cannellini beans, San Marzano chopped tomatoes and vegetable broth. Simmer until liquid has been reduced by half, about 7 minutes.
  4. Season to taste with salt and pepper. Garnish with parsley.
  5. Serve immediately in warmed individual bowls with a side of crusty bread, or over your favorite pasta.
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