Sardinian Mussel Soup

Instructions

• 1 Start preparing the Sardinian mussel soup by cleaning the molluscs: using a small knife, remove the byssus and scrape the surface with a wire brush, then rinse them thoroughly under running water.
• 2 Heat a pan with 4 tablespoons of extra virgin olive oil and 1 peeled and crushed garlic clove. When they begin to sizzle, add the mussels, cover the pan with a lid, and wait for them to open. Once the mussels have opened, pour in the white wine.
• 3 Once the alcohol has evaporated, turn off the heat and place the open mussels in a bowl, discarding any that are still closed. Recover the sauce remaining in the pan, straining it through a fine-mesh strainer to remove any impurities. Clean the pan, pour in 3 tablespoons of extra virgin olive oil, and sauté a chopped garlic and chili pepper. After a couple of minutes, add the quartered cherry tomatoes and, when they begin to brown, add a little of the mussel cooking water. Let it reduce slightly, then add the tomato puree and season with a generous grind of pepper.
• 4 Cook everything over medium heat for about 15 minutes, stirring occasionally. Then add the mussels and, if necessary, thin the soup with a little of their cooking water. Wash and chop the parsley and add it to the pan. Cook the Sardinian mussel soup for a couple more minutes, seasoning with a pinch of salt if necessary.
• 5 Turn off the heat, pour the Sardinian mussel soup into plates and drizzle with a little extra virgin olive oil, accompanying it with a few slices of lightly toasted Pane Carasau bread sprinkled with garlic.